Burrata Caprese Salad, plus Peaches

When peach season meets tomato season, you get the most deliciously fresh Burrata Caprese Salad with Peaches. Who can resist ripe juicy tomatoes, sweet peaches, and the creamiest, most luxurious burrata cheese? Drizzled with a simple dressing of olive oil, balsamic and fresh herbs. It's light, refreshing, and a healthy start to any meal.

We're no peach expert, but we love us some New Jersey peaches (and tomatoes). We don't want to brag, but we're slaying it over here in the Garden State with our summer produce.

We love anything with peaches, like this savory toast or our irresistible blueberry and peach crisp. No matter how you use them peaches are taking center stage this summer.

Traditional Italian Caprese salad is made with fresh mozzarella, tomatoes, and sweet basil. For this salad, we swapped out the mozzarella for its fancier relative, burrata, and added ripe, juicy peaches. Effortless, yet fancy enough for a crowd!

Ingredients for burrata caprese

Here is what you'll need to make this good summer salad.

• Tomatoes we like to use a variety of tomatoes for different colors and textures. Heirloom tomatoes, grape, and cherry tomatoes work great.
• Peaches Fresh and ripe.
• Burrata cheese You can substitute mozzarella.
• Fresh herbs Basil is a given, but we love to add fresh thyme as well.
• Olive oil
• Balsamic vinegar
• Honey and lemon (optional)
• Salt and pepper to taste

See the recipe card for quantities.

Assembling the salad

This Burrata Caprese Salad, plus Peaches comes together in minutes. Take the time to arrange the tomatoes and fruit in a pretty pattern for a beautiful presentation.

Step 1. Gather all your ingredients. Slice the tomatoes and peaches.

Step 2. Scatter the tomatoes and peaches evenly over a serving dish or platter.

Step 3. Tear the burrata, and spread it evenly over the peaches and tomatoes, arranging them in a pretty pattern.

Step 4. Add the fresh herbs, and season with salt, pepper, olive oil, balsamic, and honey if using. Serve with some lemon wedges.

Expert tips

• Season as you go. For the dressing, we prefer to drizzle the olive oil and balsamic over the tomatoes and peaches and season to taste. For us, it depends on the sweetness of the fruit, so use your judgment when dressing the salad.
• Don't forget the bread. Serve the salad with warm, toasty bread. Suited to sopping up all the peach and tomato juices!

Substitutions and variations

• Use mozzarella in place of the burrata.
• Substitute the peaches for other stone fruit such as plums or nectarines.
• Add some peppery arugula for an extra kick and contrasting color.
• For some crunch, try adding nuts like sliced almonds, pine nuts, or pistachios.

Serving suggestions

This beautiful summer salad can be the main character or served on the side. It's suited to Easter or Mother's Day brunch, cookouts, picnics, and of course, all the warm-weather holidays.

Serve it with some warm, toasty bread to sop up all the good juices, then wash it down with a refreshing summer drink.

Keeping leftovers

This salad is best eaten right away. You can store any leftovers in the fridge for up to 24 hours, but the tomatoes and peaches will become softer the longer they sit. No worries though-it will still taste good.

Kitchen questions

Should we serve burrata warm?

Burrata is best eaten at room temperature. If served too cold, the texture will not be as creamy, and if served warm, it will become too watery and lose its appealing texture.

What is the difference between mozzarella and burrata?

Burrata is essentially a thin layer of mozzarella stuffed with a thin layer of cream and mozzarella curds (stracciatella). The process to make burrata is far more labor intensive than mozzarella and the result is a creamier, more delicate cheese.

Love summer fruit?

Me too. Give some of our other favorites a try:

Ingredients

Makes 4

• 1 tomato, sliced (heirloom, beefsteak, plum)
• 1 dry pint (about 2½ cups) cherry or grape tomatoes, halved
• 1-2 medium peaches, sliced into wedges
• 8 ounces burrata cheese, room temperature
• ¼ cup torn fresh basil
• 1 tbsp fresh thyme
• kosher salt and fresh ground pepper to taste
• 2-3 tbsp olive oil, plus more if needed
• 1 tbsp balsamic vinegar or glaze, plus more if needed
• honey or lemon for drizzling (optional)

Equipment

• serving platter

Method

1. In a large bowl or serving platter, arrange the sliced tomatoes on the bottom. Top with the cherry tomatoes and peaches, spreading evenly.

2. Tear the burrata and place evenly over the tomatoes and peaches. Scatter the basil and thyme over the top. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar, adding more if needed (don't saturate the salad, just enough to coat it). Serve immediately with honey and a lemon wedge on the side, if using.

Kitchen notes

• For the prettiest presentation, choose a mixture of different tomatoes, such as heirloom, grape, or cherry, in a variety of colors.
• Arrange the salad on a platter, rather than tossing, so each ingredient is highlighted.