Tomato Peach Burrata Salad

5 from 1 vote

This Tomato Peach Burrata Salad is a simple summer favorite. Fresh, ripe tomatoes and peaches are paired with creamy burrata cheese and a homemade lemon-tarragon dressing. Serve with toasty bread and it's a complete meal.

Prep Time15

Cook Time0

Total Time15

Course: Salads

Cuisine: American

Servings: servings

Calories: 237kcal

Author: Mike Cleavenger

Equipment

Platter

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