There is a moment every summer when the tomatoes and the peaches are both at their absolute peak, and this burrata salad is exactly what you should make to celebrate it. Juicy heirloom tomatoes, sweet sun-ripened peaches, and pillowy fresh burrata come together on one platter with nothing more than good olive oil, a zig-zag of balsamic glaze, and a handful of torn basil. There is no oven, no stovetop, and honestly no real recipe to memorize; it is pure edible sunshine assembled in about ten minutes flat.
I first threw this together during a late-summer gathering with close friends and a haul of farmstand finds, and it quietly stole the whole show. It has been one of my warm-weather go-tos ever since, the kind of dish that makes you look like a salad artist without breaking a sweat. Whether you are hosting dinner al fresco or just want to sneak a little wow moment into an ordinary Tuesday lunch, this is love at first bite.
Why You’ll Love This Recipe
This salad leans entirely on ripe, seasonal produce, which means you get incredible flavor with almost no work. When tomatoes and peaches are in season, they do all the heavy lifting, and your job is simply to slice, arrange, and drizzle. That balance of sweet fruit, creamy cheese, tangy glaze, and fresh basil hits every note at once, so each bite feels bright, rich, and satisfying.
It also comes together in under fifteen minutes with zero cooking, which is a genuine gift in the heat of summer. Nobody wants to stand over a hot stove when it is ninety degrees outside, and this salad rewards you for staying cool.
Best of all, it scales beautifully. Assemble a big platter for a crowd at a backyard party, or make a single generous portion for lunch-for-one. The formula never changes, only the number of tomatoes and peaches you slice.
Ingredients
The star trio here is two ripe peaches sliced thin, two to three heirloom tomatoes sliced or cut into wedges, and eight ounces of burrata cheese, which is usually two balls. Look for peaches that give slightly when you press them and tomatoes in a mix of colors and shapes; the variety makes the finished platter look like something out of a magazine. Burrata is best served at room temperature, so pull it from the fridge fifteen to twenty minutes before you plan to eat.
To finish, you will need two tablespoons of extra-virgin olive oil and one tablespoon of balsamic glaze or a good balsamic reduction. Flaky sea salt and freshly cracked black pepper season everything, and a scattering of fresh basil leaves brings that garden-fresh aroma. That is the entire list, and every single item earns its place.
If peaches are not quite in season, ripe nectarines or plums slip in beautifully. And if you cannot find burrata, fresh mozzarella or even a spoonful of whipped ricotta makes a lovely stand-in; it will not ooze quite the same way, but it is still delicious.
Step-by-Step Instructions
Start by arranging the sliced peaches and tomatoes across a large platter or a shallow serving bowl. There is real artistry in this simple step: alternate the colors, overlap the slices, and let the different shapes play against each other. A serrated knife helps you slice the tomatoes cleanly without crushing them into mush.
Next, tear the burrata into a few generous pieces and nestle them right among the fruit. You want those creamy pockets tucked throughout so that every serving gets a little of that luxurious cheese. As you cut into the burrata, its soft center will begin to spill out and mingle with the tomato and peach juices, which is exactly what you want.
Now drizzle the whole platter with the olive oil and add a generous zig-zag of balsamic glaze. Go easy here; the goal is to enhance the ingredients, not drown them. A light hand keeps the salad tasting fresh rather than heavy.
Finish by sprinkling flaky sea salt and freshly cracked black pepper over the top, then tuck in the torn basil leaves. Serve immediately for the brightest flavor, or chill it for up to thirty minutes before eating if you prefer it a touch cooler. Either way, let that burrata ooze naturally into the salad; it becomes the creamiest dressing you never had to whisk together.
Tips for the Best Burrata Salad
The single most important rule is to use the ripest produce you can find. This salad has nowhere to hide, so mealy tomatoes or underripe peaches will show. Shop at a farmers market if you can, and taste before you buy. If your peaches are a little firm, a quick turn on the grill transforms them completely; our grilled peaches with vanilla ice cream post walks through the same charring technique that works wonderfully here for a smoky twist.
Resist the urge to overdress. Just a whisper of olive oil and balsamic lets the ingredients shine, and the burrata does most of the work anyway. For a little extra pop, tuck a handful of peppery arugula underneath the fruit, or drizzle with hot honey or a touch of chili oil for a sweet-heat contrast that plays off the creamy cheese.
This dish also loves company on the table. Serve it alongside something hearty and grilled, like our grilled portobello mushroom burgers, for a full plant-forward summer spread that feels both effortless and impressive.
Frequently Asked Questions
Can I make this salad ahead of time?
You can prep the ingredients a few hours in advance, but do not assemble until just before serving so everything stays fresh and vibrant. Sliced tomatoes and peaches release juices as they sit, so keep them separate until the last moment.
What is the best substitute for burrata?
Fresh mozzarella or even whipped ricotta makes a lovely stand-in. It will not be quite as creamy or oozy, but it is just as delicious and easier to find in most grocery stores.
Do I need to peel the peaches?
No need at all. As long as the peaches are ripe, the skin adds a beautiful rustic texture and pop of color, and peeling would only make the slices harder to handle.
Can I use a different fruit?
Absolutely. Nectarines and plums are the closest swaps and work seasonally. In a pinch, even ripe figs or watermelon can bring that same sweet contrast against the burrata.
How do I keep the tomatoes from getting watery?
Slice them just before serving and season with the sea salt only at the end. Salting too early draws out moisture and can leave the platter soggy, so save it for the finishing touch.
Looking for more ways to build bright, produce-forward plates all season long? You will find plenty of fresh healthy eating ideas to keep your summer table colorful. And if you make this salad, I would love to see it, so snap a photo and tag @thekitchensaid on Instagram!
Tomato, Peach, and Burrata Salad
Italian-American · Salad
A fresh, no-cook summer burrata salad layering ripe peaches, juicy heirloom tomatoes, and creamy burrata, finished with olive oil, balsamic glaze, and fresh basil.
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 leaves, for garnish
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 torn basil leaves. Serve immediately or chill up to 30 minutes.
Nutrition: 230 calories
