Name: Tomato Peach Burrata Salad
Prep time: 15 min
Total time: 14 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 large heirloom tomatoes (sliced); 2 ripe peaches (sliced); 1.5 cup grape or cherry tomatoes (halved); 8 oz burrata cheese (drained and patted dry); kosher salt and freshly ground black pepper; olive oil (for drizzling); balsamic glaze (for drizzling); fresh basil (chopped, for garnish); grilled bread (for serving, optional)

This tomato peach burrata salad is a quick summer dish with ripe heirlooms, juicy peaches, and creamy burrata. Ready in 15 minutes, perfect for light lunches or

A Simple Tomato Peach Burrata Salad for Summer

This tomato peach burrata salad is my summer staple when the produce stand is overflowing with ripe heirlooms and juicy peaches. The combination of sweet fruit, tangy tomatoes, and creamy burrata is hard to beat. It takes just minutes to put together, but my family always fights over the last piece of cheese. That’s how you know it’s a winner.

Why This Burrata Salad Is a Summer Favorite

Only five core ingredients let peak-season produce take center stage.
Ready in 15 minutes with zero cooking, perfect for hot days.
Works as a light lunch, a party appetizer, or a side for grilled meats.

Key Ingredients for a Fresh Tomato and Peach Salad

Heirloom tomatoes: Look for ones that feel heavy for their size and smell sweet at the stem end. They’re juicier and more flavorful than standard tomatoes. Regular slicing tomatoes work if you can’t find heirlooms.
Peaches: Ripe but still firm so they hold their shape when sliced. Avoid mealy or bruised fruit. Nectarines make an excellent substitute.
Burrata cheese: This soft Italian cheese has a creamy center wrapped in fresh mozzarella. It’s usually near the specialty cheeses. If you can’t find it, use a good fresh mozzarella and add a little extra olive oil.

Simple Equipment for an Easy Summer Salad

Large platter or serving board
Sharp chef’s knife and cutting board
Colander for draining the burrata

Tips for Making the Best Peach Burrata Salad

Slice your tomatoes and peaches about half an inch thick so they hold up on the platter without turning mushy. Drain the burrata well and pat it dry before breaking it apart, this keeps the cream from thinning everything out. Season with flaky salt and fresh pepper right before serving to wake up all the flavors.

Expert Advice on Choosing Ingredients for Tomato Peach Burrata Salad

Heirloom tomatoes come in a rainbow of colors, so mix a few varieties for the prettiest presentation. When picking peaches, look for ones that give slightly under gentle pressure but aren’t soft. Burrata is sold in a water or whey solution; take it out of the liquid and let it come to room temperature for about 20 minutes for the best creamy, oozy texture.

How to Turn This Burrata Salad Into a Hearty Main Dish

To make this salad a satisfying dinner, add a protein. Grilled chicken, shrimp, or steak strips work well alongside the cheese and fruit. You can also serve it over a bed of arugula or baby spinach to bulk it up. For a vegetarian option, top with toasted nuts like pistachios or almonds for extra crunch.

Easy Variations for This Peach Burrata Salad

If peaches aren’t in season, ripe nectarines or even plums work beautifully. For a savory twist, add a handful of arugula or fresh mint alongside the basil. To make it heartier, top with grilled chicken or prosciutto, the salty meat pairs great with the sweet fruit.

What to Serve with Tomato Peach Burrata Salad

This salad shines alongside grilled proteins like steak kabobs or honey mustard chicken. It also pairs well with pasta dishes, try it with baked ziti or lemon spaghetti for a complete summer meal. For a lighter option, serve it as a starter before ratatouille or polenta lasagna. And of course, don’t forget the grilled bread on the side for soaking up the juices and balsamic glaze.

How to Store Leftover Burrata Salad

This salad is best the day it’s made. If you have leftovers, transfer them to an airtight container and refrigerate for up to one day. The tomatoes and peaches will release some liquid, and the burrata will soften, but it’s still tasty. I usually skip storing and just make a smaller batch, it’s so easy to throw together that leftovers aren’t really a problem.

Tomato Peach Burrata Salad Frequently Asked Questions

Can I make this salad ahead of time?

It’s best assembled right before serving. If you need to prep ahead, slice the tomatoes and peaches and store them separately in the fridge. Arrange and add the burrata just before serving to keep everything fresh and creamy.

Can I use balsamic vinegar instead of balsamic glaze?

Yes, but the glaze is thicker and sweeter, which clings better to the cheese and fruit. If using vinegar, reduce it to half the amount and toss gently, or make a quick reduction by simmering vinegar until syrupy.

Can I use frozen peaches?

I don’t recommend it. Frozen peaches are too soft and watery when thawed. Stick with fresh, ripe peaches for the best texture and sweetness.

How do I pick a ripe peach?

Look for peaches with a fragrant, sweet smell at the stem end. The flesh should give slightly when pressed gently but not be mushy. Avoid any with green patches or wrinkled skin.

Equipment

knife
cutting board
platter

Recipe

Tomato Peach Burrata Salad

Pin recipe

Prep: 15 min
Cook: PT0M
Total: 14 min
Servings: 6 servings
Cuisine: Italian
Course: Lunch

Ingredients

2 large heirloom tomatoes (sliced)
2 ripe peaches (sliced)
1.5 cup grape or cherry tomatoes (halved)
8 oz burrata cheese (drained and patted dry)
kosher salt and freshly ground black pepper
olive oil (for drizzling)
balsamic glaze (for drizzling)
fresh basil (chopped, for garnish)
grilled bread (for serving, optional)

Instructions

Arrange the sliced tomatoes, peaches, and grape tomatoes on a large platter. Break apart the ball of burrata cheese and arrange it on top of the salad. Season with salt and pepper.
Drizzle with a little olive and balsamic glaze. Garnish with fresh basil. Serve with grilled bread, if desired.