Imagine the juiciest summer tomatoes, sweet sun-ripened peaches, and creamy burrata all coming together on one dreamy plate—no oven, no stress, just pure edible sunshine. This is the kind of salad that feels like a little celebration, whether you’re hosting a dinner al fresco or just want to sneak a “wow” moment into your Tuesday lunch. Trust me, this one’s love at first bite.
Why You’ll Love This Recipe
I first made this salad during a late summer gathering with close friends and fresh farmstand finds—it was one of those no-fuss dishes that stole the show. Now, it’s one of my warm-weather go-tos!
- Uses ripe, seasonal produce for incredible flavor with minimal work
- Ready in under 15 minutes—no cooking required!
- Perfect balanced bite: sweet, creamy, tangy, and fresh
- Makes you look like a salad artist without breaking a sweat
- Easy to scale up for entertaining or down for lunch-for-one
Ingredients Breakdown
Essentials
- 2 ripe peaches, sliced thin
- 2–3 heirloom tomatoes, sliced or wedged
- 8 oz burrata cheese (usually 2 balls)
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze (or reduction)
- Flaky sea salt, to taste
- Freshly cracked black pepper, to taste
- Fresh basil leaves, for garnish
Pro Tips
- Use varied colors and shapes of tomatoes for a stunning presentation
- If peaches aren’t in season, nectarines or plums work beautifully
- Burrata is best served at room temp—take it out 15–20 minutes before serving
- Add a touch of chili oil for a sweet-heat twist
Step-by-Step Instructions
- Arrange sliced peaches and tomatoes on a large platter or shallow serving bowl.
- Tear the burrata into a few pieces and nestle them among the fruit.
- Drizzle with olive oil and a generous zig-zag of balsamic glaze.
- Sprinkle with flaky sea salt, cracked black pepper, and tuck in some torn basil leaves.
- Serve immediately, or chill for up to 30 minutes before eating.
Chef’s Tips and Tricks
- Use a serrated knife to slice tomatoes cleanly without turning them to mush.
- Don’t overdress—it’s all about letting the ingredients shine with just a few flavor boosters.
- Let the burrata “ooze” naturally into the salad—it makes for the perfect creamy dressing in every bite.
- Want extra pop? Add a handful of arugula underneath for peppery bite and lovely greens.
Recipe Variations and Serving Suggestions
- Top with toasted pine nuts or sliced almonds for a crunchy contrast
- Swap in grilled peaches or roasted cherry tomatoes for a smoky flavor
- Add sliced prosciutto for an ultra-luxe, savory edge
- Serve on grilled sourdough for a salad-toast hybrid (so good!)
- Drizzle with hot honey instead of balsamic for a sweet-heat combo
FAQs
Can I make this ahead of time?
You can prep the ingredients a few hours in advance, but don’t assemble until just before serving to keep everything fresh and vibrant.
What’s the best substitute for burrata?
Fresh mozzarella or even whipped ricotta makes a lovely stand-in—it won’t be quite as creamy, but just as delicious.
Do I need to peel the peaches?
No need! As long as they’re ripe, the skin adds a beautiful rustic texture and color.
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients:
- 2 ripe peaches, sliced thin
- 2–3 heirloom tomatoes, sliced or wedged
- 8 oz burrata cheese (2 balls)
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- Flaky sea salt, to taste
- Freshly cracked black pepper, to taste
- Fresh basil, for garnish
Instructions:
- Layer sliced peaches and tomatoes onto a platter.
- Add torn burrata pieces throughout and drizzle with olive oil.
- Finish with balsamic glaze, sea salt, pepper, and fresh basil.
Nutrition: 230 calories per serving
If you make this Tomato, Peach, and Burrata Salad, I’d love to hear about it! Snap a photo, tag me on Instagram @thekitchensaid, and don’t forget to leave a comment or rating below—it makes my day and helps others find the recipe too! ❤️
