When peach season meets tomato season, you get the most deliciously fresh Burrata Caprese Salad with Peaches. Who can resist ripe juicy tomatoes, sweet peaches, and the creamiest, most luxurious burrata cheese? Drizzled with a simple dressing of olive oil, balsamic and fresh herbs. It's light, refreshing, and a healthy start to any meal.
I'm no peach expert, but I love me some New Jersey peaches (and tomatoes). I don't want to brag, but we slaying it over here in the garden state with our summer produce.
I love anything with peaches. Like this savory toast, or my irresistible blueberry and peach crisp. No matter how you use them, peaches are taking center stage this summer.
Traditional Italian Caprese salad is made with fresh mozzarella cheese, tomatoes, and sweet basil. For this salad, I swapped out the mozzarella for its fancier relative, burrata, and added ripe juicy peaches. Effortless, yet fancy enough for a crowd!
Jump to:
Why you will love this burrata salad
- It's easy to make
- Uses fresh summer produce
- Great way to use peaches
- Light and refreshing
- Can serve it family style or on the side
- Simple flavors
Ingredients for burrata caprese
Here is what you will need to make this delicious summer salad.
- Tomatoes- I like to use a variety of tomatoes for different colors and textures. Heirloom tomatoes, grape and cherry tomatoes work great.
- Peaches- Ripe.
- Burrata cheese- You can substitute mozzarella.
- Fresh herbs- Basil is a given, but I love to add fresh thyme as well.
- Olive oil
- Balsamic vinegar
- Honey and lemon (optional)
- Salt and pepper to taste
See the recipe card for quantities.
Equipment
Just some basic kitchen utensils and a serving bowl are all you need.
Assembling the salad
This burrata caprese salad with peaches comes together in minutes. Take the time to arrange the tomatoes and fruit in a pretty pattern for a beautiful presentation.
Gather all your ingredients. Slice your tomatoes and peaches.
Scatter the tomatoes and peaches evenly over your serving dish or platter.
Tear up the burrata, and spread out evenly over the peaches and tomatoes, arranging them in a pretty pattern.
Add the fresh herbs, and season with salt, pepper, olive oil, balsamic, and honey if using. Serve with some lemon wedges.
For the dressing, I don't make a vinaigrette. I prefer to drizzle the olive oil and balsamic over the tomatoes and peaches and season as I go. For me it depends on the sweetness of the fruit, so use your judgment when dressing the salad.
Helpful hint: Use a variety of tomatoes for color, texture, and levels of sweetness. I use a mix of heirloom, cherry, and grape tomatoes.
Substitutions and variations
- Use mozzarella in place of the burrata.
- Substitute the peaches for other stone fruit such as plums or nectarines.
- Add some peppery arugula for an extra kick and contrasting color.
- For some crunch, try adding nuts like sliced almonds, pine nuts, or pistachios.
Storage and make ahead
This salad is best eaten right away. You can store any leftovers in the fridge for up to 24 hours, but the tomatoes and peaches will become softer the longer they sit. No worries though-it will still taste good.
💡Top tip
Serve with toasty bread for dipping in the burrata and for sopping up all those wonderful fruit juices.
FAQ
Burrata is best eaten at room temperature. If served too cold, the texture will not be as creamy, and if served warm, it will become too watery and lose its appealing texture.
Burrata is essentially a thin layer of mozzarella stuffed with a thin layer of cream and mozzarella curds (stracciatella). The process to make burrata is far more labor intensive than mozzarella and the result is a creamier, more delicate cheese.
Love summer fruit?
Me too. Give some of my other favorites a try:
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Burrata Caprese Salad with Peaches
Equipment
- serving platter
Ingredients
- 1 tomato, sliced heirloom, beefsteak, plum
- 1 dry pint (about 2½ cups) cherry or grape tomatoes, halved
- 1-2 peaches, sliced into wedges
- 8 oz. burrata cheese, room temperature
- ¼ cup torn fresh basil
- 1 tablespoon fresh thyme
- Kosher salt and fresh ground pepper to taste
- 2-3 tablespoon olive oil plus more if needed
- 1 tablespoon balsamic vinegar or glaze plus more if needed
- honey or lemon for drizzling optional
Instructions
- In a large bowl, or serving platter, arrange the sliced tomatoes on bottom. Top with the cherry tomatoes and peaches, spreading evenly.1 tomato, sliced, 1 dry pint (about 2½ cups) cherry or grape tomatoes, halved, 1-2 peaches, sliced into wedges
- Tear the burrata and place evenly over the tomatoes and peaches. Scatter the basil and thyme over the top. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar, adding more if needed (don't saturate the salad, just enough to coat it). Serve immediately with honey and a lemon wedge on the side, if using.8 oz. burrata cheese, room temperature, 2-3 tablespoon olive oil, 1 tablespoon balsamic vinegar or glaze, ¼ cup torn fresh basil, 1 tablespoon fresh thyme, Kosher salt and fresh ground pepper to taste, honey or lemon for drizzling
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
AO says
The peaches i bought were a bit tart - threw them on a hot stovetop grill pan with ridges and a touch of honey -just a quick heat to make the grill marks—then proceeded with the recipe and mozzarella- sooo summertime delish and a crowd pleaser -!! brought a little platter to a girls’ wine and cheese night!
Jennifer says
What a great idea! Glad you enjoyed it!