This Tomato Peach Burrata Salad is how I make the most of each summer when tomato and peach season overlap.
Fresh tomatoes and peaches are presented on a platter with torn burrata and a homemade lemon-tarragon dressing, then finished with toasted pecans for crunch. Serve it with grilled bread and it's a full meal on its own.
Recipe Summary: Tomato peach burrata salad
- ✅ Recipe Name: Tomato Peach Burrata Salad with Lemon-Tarragon Dressing
- 🕒 Ready In: ~15 minutes
- 👪 Serves: 4 (easy to scale)
- 🍽 Calories: ~237 per serving
- 📋 Protein: ~12g per serving
- 🥣 Main Ingredients: Heirloom tomatoes, yellow or white peaches, burrata cheese, pecans, basil, and tarragon.
- 👨🍳 Chef Technique: Housemade lemon-tarragon dressing
- 🌞 Best Season: Peak summer, when tomatoes and peaches overlap
- ⭐ Why You'll Love It: This tomato, peach, and burrata salad highlights summer produce on a platter. A restaurant-worthy side or light dinner for a summer gathering.
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Use a mix of heirloom, cherry, and vine-ripened tomatoes for color, or stick with one variety. My Knife Skills 101 guide covers the cuts that keep tomatoes from turning to mush.
Arrange the tomatoes, grilled peaches, and torn burrata on a large platter rather than tossing them in a bowl.
Looking for more warm-weather salads? My Blackened Chicken Salad is another one worth adding to the rotation, or browse the full Summer Recipes collection.
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Why You'll Love This Recipe
- Peak-season produce: Heirloom tomatoes and peaches come in season together only for a short time, making this the perfect salad.
- Texture:Toasted pecans add a nice crunch
- Lemon-tarragon dressing: Instead of the typical balsamic dressing, the flavors of lemon and tarragon make this salad restaurant-worthy.
Do you have too many garden tomatoes to use up? Make them last longer with my Air Fryer Slow Roasted Tomato recipe.
Key Ingredients
Here is a visual overview of the tomato peach and burrata salad ingredients. Scroll to the recipe at the bottom for quantities.
- Tomatoes: Fresh heirloom and cherry tomatoes for variation in color and texture. This salad is best when tomatoes are in season, from May through October.
- Peaches: Look for a peach that's not too firm and not too soft. We used yellow peaches for their color, but white peaches are delicious too.
- Burrata cheese: A mozzarella shell wrapped around a soft, creamy center of shredded curds and cream.
- Pecans: A small amount of toasted nuts adds texture.
- Herbs: Garnished with fresh basil and tarragon for flavor and color.
- Lemon-tarragon dressing: Lemon adds brightness and acidity, and combined with the anise flavor of tarragon, it makes for a delicious vinaigrette.
See recipe card for quantities.
Substitution + Variations
- Peaches: Nectarines, white peaches, cherries, or plums all work as stone fruit swaps.
- Burrata cheese: Fresh mozzarella, goat cheese, blue cheese, or feta cheese.
- Basil: Fresh mint or cilantro.
- Pecans: Pine nuts, walnuts, pistachios, or pumpkin seeds all add the same crunchy texture.
- Lemon-tarragon dressing: Prefer something more classic? My Basil Balsamic Dressing is a good substitute.
- Serving: Arrange this salad on a platter or in a large salad bowl.
How to make tomato peach burrata salad
Lemon-Tarragon Dressing
In a medium bowl or jar, whisk together all ingredients until emulsified. Serve immediately or store in an airtight container or mason jar in the fridge until ready to serve.
- Arrange the sliced heirloom tomatoes, halved cherry tomatoes, and peaches on a large platter.
- Break apart the burrata and scatter it over the salad. Season with flaky salt and cracked pepper.
- Top with toasted, chopped pecans.
- Drizzle with the lemon-tarragon dressing.
- Garnish with fresh basil and tarragon. Serve with grilled or crusty bread, if desired.
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Chef Tips
- Seasonality: Use tomatoes when they are in season (May-October) for the best flavor!
- Presentation: Serve on a platter to showcase the colors and texture that make this salad vibrant!
- Crusty Bread: Serve salad with crusty French or Ciabatta bread. You'll love spreading the burrata cheese on top.
- Burrata Cheese: Cut in half and present the creamy center facing up to spread on your crusty bread.
- Grill Peaches: Lightly brush sliced peaches with olive oil and grill until slightly charred.
Tomato Peach & burrata salad FAQ's
This salad is best enjoyed the day it's made. I don't recommend storing leftovers, but if you do have any, place them in an airtight container and refrigerate for up to one day.
You can use fresh mozzarella or bocconcini (small mozzarella cheese balls). I think feta or goat cheese would be delicious as well.
Burrata is a mild, semi-soft, fresh cheese originating from Southern Italy. It features a firm outer layer of fresh mozzarella and a creamy, spreadable interior and is filled with a blend of shredded mozzarella and cream.
I always serve this salad with crusty bread and protein. Serve this salad with my Air Fryer Chicken Burgers or the Air Fryer Halibut.
More Summer Salad Recipes
If you tried this salad recipe or any other recipes on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📖 Recipe
Tomato Peach Burrata Salad
Equipment
Ingredients
Tomato Peach Burrata Salad
- 2 heirloom tomatoes sliced
- 1 cup cherry tomatoes halved
- 2 peaches sliced into wedges
- 8 ounces burrata cheese drained and patted dry
- ¼ cup pecans toasted, chopped
- sea salt and freshly ground pepper to taste
- basil and tarragon garnish
- grilled french bread for serving, optional
Lemon-Tarragon Dressing
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 tablespoon tarragon fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper cracked
Instructions
- Arrange the tomatoes, cherry tomatoes, and peaches on a large platter, then break apart the burrata and scatter it over the top. Drizzle with the lemon-tarragon dressing, top with toasted pecans, and season with flaky salt and cracked pepper.
- Garnish with fresh basil and tarragon. Serve with grilled bread, if desired.
Notes
- Timing: Best made with tomatoes in season (May-October) and assembled just before serving. The dressing will break down the tomatoes and burrata if it sits too long. Leftovers keep in an airtight container for up to 1 day, though this salad is best fresh.
- Substitutions: No burrata? Fresh mozzarella, goat cheese, or feta all work. Use fresh tarragon, not dried. Since the dressing isn't cooked, dried tarragon won't give you the same brightness.
- Serving: Pairs well with crusty or grilled bread and a protein like grilled chicken or fish.
Nutrition
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Susan says
How many peaches are you using? The typed recipe doesn’t call for any peaches.
Mike Cleavenger says
Hi Susan, thanks for catching that! I used 2 peaches in this recipe.
Mike Cleavenger says
This salad is perfect for the summertime and a great use for all of my garden tomatoes. The combination of tomatoes and peaches is delicious!