This vibrant Tomato, Peach, and Burrata Salad is a summer favorite. Quick and simple to assemble, it's incredibly delicious with fresh, garden tomatoes, peaches, and basil. The addition of toasty bread makes it a complete meal. Guests are always impressed when I serve this dish!
Summertime means fresh tomatoes, so I am going to show you how to make one of my all-time favorite Tomato Peach Burrata salads.
If you are looking for more summer salad recipes, my Blackened Chicken Salad is another good one to add to your rotation.
The main reason this is a summer recipe is the abundance of fresh tomatoes. Use a mix of heirloom, cherry, vine-ripened, and various colored tomatoes, or stick with just one type.
Tomatoes and basil, peaches and cream—they're classic combinations for a reason. These ingredients naturally complement each other, creating perfection with just a simple pairing.
I love arranging fresh tomatoes, peaches, and burrata cheese on a large oval platter to create a vibrant, colorful salad.
Drizzle a good quality extra virgin olive oil and balsamic glaze over tomatoes and serve with crusty toasted bread.
Explore What to Serve with Sloppy Joes to discover this recipe along with plenty of other delicious summer side dishes.
Jump to:
Why You'll Love This Recipe
- The perfect salad for summer that takes less than 15 minutes to make.
- A great way to use up your garden-fresh tomatoes.
- The combination of bright red tomatoes, golden peaches, and creamy burrata cheese makes for a beautiful summer salad.
- Serve as a starter, a side dish, or a light main course. It's perfect for picnics, barbecues, or any summer gathering.
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 - We use fresh heirloom and cherry tomatoes for the variation in color and textures. This salad is the best when tomatoes are in season from May - October.
- Peaches - Tomatoes and peaches may seem unusual, but their sweet and acidic flavors pair perfectly.
- Burrata cheese - The shell of mozzarella wrapped around a mixture of cheese curds and cream formed into a ball. Burrata cheese is creamy and delicious with crusty bread and fresh tomatoes.
- Cucumber - Add a crispy and crunchy texture that pairs well with tomatoes and peaches.
- Basil - I like to leave basil whole or hand-torn in this recipe, there is no need to chop fresh basil.
- Balsamic Glaze - Drizzle a good quality balsamic glaze or my Basil Balsamic Vinaigrette over top of the tomatoes.
- Olive oil - Extra Virgin Olive Oil is the only oil you should use.
See recipe card for quantities.
Substitution + Variations
- Peaches - You can use nectarines for a firmer texture and slightly different flavor.
- Burrata Cheese - Use fresh mozzarella, goat cheese, or feta cheese.
- Basil - Use fresh mint or cilantro.
- Add-ins - Pine nuts, walnuts, or pumpkin seeds add a nice crunchy texture.
- Balsamic Glaze - If you can get your hands on a fig balsamic glaze, you'll love it!
- Serving - Arrange this beautiful summer salad on a platter or in a large salad bowl.
Step-By-Step Instructions
Here's a step-by-step guide to making a tomato, peach, and burrata salad:
- Tomatoes - Slice the large heirloom tomatoes and halve the cherry or grape tomatoes.
- Peaches - Cut peaches into half, remove the seed, and slice the peaches.
- Cucumber - Thinly slice cucumber with a knife or mandoline.
- Assemble - Arrange tomatoes, peaches, cucumbers, burrata cheese, and fresh basil on a platter. Season with salt and pepper and a drizzle of balsamic glaze and Extra Virgin Olive Oil.
Chef Tips
- Use tomatoes when they are in season (May-October) for the best flavor!
- Serve on a platter for a beautiful presentation. Showcase the colors and texture that make this salad stunning!
- Keep basil leaves whole. Chopping basil can bruise the leaves, making it unappealing.
- Don't forget the crusty grilled bread. I love topping the bread with a smear of creamy burrata cheese and fresh tomatoes, peaches, and basil. Yum!
- Cut burrata cheese in half and present the creamy center facing up to spread on your crusty bread.
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.
It's best to assemble a tomato, peach, and burrata salad just before serving. However, you can do some prep work ahead of time.
Slice tomatoes, peaches, and cucumbers and store them in separate containers.
When ready to serve, arrange the tomatoes, peaches, and cucumbers (if using) on a serving plate. Tear the burrata over the top, drizzle with dressing, and add any fresh herbs or additional toppings right before serving.
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
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!
📖 Recipe
Tomato Peach Burrata Salad
Equipment
Ingredients
- 2 heirloom tomatoes sliced
- 1 cup cherry tomatoes halved
- 8 ounces burrata cheese drained and patted dry
- 1 cucumber thinly sliced
- sea salt and freshly ground pepper to taste
- 1 tablespoon Extra Virgin Olive Oil for drizzling
- 1 tablespoon balsamic glaze for drizzling
- torn fresh basil garnish
- grilled french bread for serving, optional
Instructions
- Arrange the sliced tomatoes, cucumbers, 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.
Notes
- Storage: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.
- Tomatoes: For the best flavor make this salad when tomatoes are in season from May through October.
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!