If you're looking for a light, fresh summer side dish that feels a little fancy but comes together in 10 minutes, this peach tomato burrata salad is it. Juicy peaches, ripe heirloom tomatoes, creamy burrata cheese, and a tangy drizzle of balsamic glaze come together in one big, beautiful, easy salad.
When peaches and tomatoes are in season, you really don't need to do much to make them shine. I love recipes like this that feel a little elevated but are honestly so simple.
As a dietitian, I'm all about using fresh, whole ingredients without overcomplicating things. Plus, it's the perfect excuse to visit your local farmers market and support the growers in your community! This one looks beautiful on a big platter, but it comes together in minutes and it's the kind of dish that always gets people talking.
Want more fresh summer recipes? Try my Roasted Balsamic Strawberries, Peach Prosciutto Skewers, or Light Squash Casserole for flavorful ways to use up summer produce.
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Why You'll Love This Recipe
- Zero cooking required: Just slice, layer, and drizzle. Perfect for hot days when you don't even want to look at the oven.
- Peak produce in every bite: When peaches and tomatoes are in season, this is one of the best ways to enjoy them.
- Balanced and satisfying: Thanks to the healthy fats from olive oil and the creamy protein boost from burrata, this salad checks all the boxes.
Ingredients
This recipe is all about simple, in-season ingredients that don't need a lot of fuss to taste amazing.
- Peaches: Go for ripe but slightly firm sweet peaches so they hold their shape. Freestone varieties are easiest to slice into peach wedges.
- Heirloom tomatoes: Use a mix of colors if you can find them. They should feel just slightly soft and smell fragrant.
- Burrata: This creamy burrata cheese has a soft mozzarella shell with a rich, creamy center that melts into the salad.
- Fresh basil: Classic and delicious, but feel free to swap in other fresh herbs like mint or thyme for a twist.
- Balsamic glaze: This thick, slightly sweet drizzle ties everything together and adds a bit of zing. If you're in the mood for something with a kick, try my Spicy Balsamic Glaze or go fruity with my Fig Balsamic Glaze twist.
- Olive oil: A good-quality extra virgin olive oil adds depth and helps everything taste more vibrant.
- Salt and black pepper: Don't skip this! It helps bring out the sweetness of the peaches and tomatoes.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
This peach caprese salad is super flexible depending on what's in your kitchen.
- If you can't find burrata, substitute with fresh mozzarella cheese or even crumbled goat cheese for a tangier flavor.
- Swap peaches for fresh cherries, nectarines, or plums if they're in season and ripe.
- Add avocado slices or a handful of baby arugula for more greens and healthy fats.
- Use any fresh tomatoes you have on hand, like sweet cherry tomatoes or juicy Roma varieties.
- Try hot honey or a peach vinaigrette instead of balsamic glaze for a fun Southern twist.
- Serve with homemade focaccia, crusty toasted bread, or add prosciutto ribbons or croissant croutons to make it more filling.
Instructions
Here's how to make this tomato peach burrata salad in just a few minutes.
Step 1: Slice the peaches and tomatoes into thick wedges and arrange them on a serving plate or large platter.
Step 2: Tear the burrata into pieces and place over the fruit.
Step 3: Drizzle with olive oil, then season with salt and pepper.
Step 4: Finish with a drizzle of balsamic glaze and scatter fresh basil over the top.
Step 5: Serve immediately with crusty bread, if desired.
Top Tip
Here are a few easy tips to help your salad turn out just right:
- Use ripe peaches and tomatoes that are firm so it holds up without getting mushy.
- Layer everything instead of tossing so the burrata stays intact and the salad looks beautiful.
- Let the burrata come to room temperature before serving for the creamiest texture.
- Wait to dress the salad until just before serving to keep the burrata fresh and the fruit from getting soggy.
- This salad also makes a great addition to a grazing board or summer potluck spread.
Storage
This salad is best fresh, but here's what to do if you have leftovers.
- Store leftovers in an airtight container in the fridge for up to 1 day.
- Burrata may release liquid over time, so store components separately if meal prepping.
- Not freezer-friendly. Stick to enjoying this one fresh from the fridge!
Want to turn fresh summer produce into something simple but seriously impressive?
Scroll down to the recipe card for this peach tomato burrata salad. If you make it, tag me @healthdownsouth- I'd love to see how you serve it!
FAQ
Yes! Slice the peaches and tomatoes ahead of time and store them in the fridge. Wait to add the burrata, olive oil, and balsamic until just before serving.
You can reduce balsamic vinegar with a splash of honey, or try hot honey, peach preserves thinned with vinegar, red wine vinaigrette, or olive oil mixed with lemon juice.
Totally. Add grilled chicken, shrimp, or sliced steak, or serve it with crusty toasted bread or quinoa for something more filling.
Use a sharp knife and slice slowly with a gentle sawing motion. Chilling the fruit a bit first can also help keep the shape.
In the U.S., peach season typically runs from late May through August, with July being peak season in many Southern states like Georgia. That's when you'll find the sweetest, juiciest peaches aka perfect for summer salads!
More Recipes You'll Love!
Looking for other recipes like this? Try these:
Peach Tomato Burrata Salad
Ingredients
- 2 ripe peaches sliced
- 2 large heirloom tomatoes sliced
- 1 burrata cheese ball about 4 ounces
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 to 2 teaspoons balsamic glaze
- A handful fresh basil leaves chopped
- Optional: Bread for serving
Instructions
- Slice the peaches and tomatoes into thick wedges and arrange them on a serving plate or large platter.
- Tear the burrata into pieces and place over the fruit.
- Drizzle with olive oil, then season with salt and pepper.
- Finish with a drizzle of balsamic glaze and scatter fresh basil over the top.
- Serve immediately with crusty bread, if desired.
Notes
- Use a serrated knife for clean, even slices of peaches and tomatoes without squishing them.
- For the creamiest texture, let the burrata sit at room temperature for 10 to 15 minutes before serving.
- This salad is best served fresh, but you can slice the fruit ahead of time and assemble just before eating.
- Turn it into a meal by adding grilled chicken, shrimp, or a scoop of quinoa on the side.
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