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Summer on a plate: creamy burrata and juicy peaches make a pairing that’s so simple yet impressive. This burrata and peach salad is my summer go-to for entertaining, but also just as a side or salad when I’m cooking for myself. The key is to make this in the height of summer when tomatoes and peaches are at their absolute best.
This post walks you through everything most recipes leave out – how to choose the perfect peach, whether to grill or serve raw, four dressings to suit any table, plus make-ahead and storage tips so your salad looks and tastes fresh when guests arrive. Follow the recipe card below, then try one of the quick variations to make it a starter, side or main.
Table of Contents
Why you will love this recipe:
- The salad has a perfect combination of flavours: sweet, creamy, salty, acidic
- It makes the most of seasonal tomatoes and peaches.
- In 5 minutes, you can have the most delicious, simple salad on the table.
- It’s elevated with a ball of burrata – the creaminess matches the sweet peaches and aromatic basil so well.
- You only need a handful of ingredients.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Peaches – I used white doughnut (flat) peaches as they were the most juicy looking in the shops, but you can use any peach you like.
Tomatoes – please do buy on the vine tomatoes, it makes all the difference.
Salt – I don’t often mention salt in this list of ingredients but seasoning well in this recipe is the key to a delicious burrata and peach salad.
Substitutions and Variations:
Peaches – you could swap the peaches for nectarines or even apricot would be delicious.
Basil – I prefer basil here but parsley, chives, fresh thyme or mint also works here, depending on your tastes.
Red wine vinegar – swap for balsamic vinegar if you have that to hand. It will just darken the salad a bit so bear that in mind for presentation.
Prosciutto – for some salty depth and to add a little protein. Serrano ham also works.
Toasted nuts – pistachios or pine nuts add texture to this salad if you want a little crunch.
Burrata – swap for good-quality mozzarella if you can’t find burrata. Make sure it’s room temperature for best flavour and texture. Stracciatella would be incredible if you can find it. If you don’t know what it is, it’s essentially the creamy cheese in the middle of the ball of burrata.
Here’s how to make a simple burrata & peach salad:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Destone the peaches, then slice into smaller, bite-sized pieces.
TWO: Remove the core of the tomatoes then slice into bite-sized pieces. Add to a large bowl. Season well with flakey salt and toss together.
THREE: Then, add a large handful of basil along with the olive oil, red wine vinegar, honey and pepper.
FOUR: Spread one ball of burrata on the base of the serving plate, using two spoons to pull it apart and spread it. Pile the tomatoes and peaches on top and serve with another burrata on top.
Cooking Tips:
If you can’t find burrata – you can make a ‘cheat’s burrata’ by tearing 250g mozzarella into a bowl and pouring over 100ml double cream or 200g crème fraîche, adding a generous pinch of salt, then stirring to combine. Then cover and chill for a couple of hours – or until ready to serve the burrata and peach salad.
Avoid watery burrata – drain it well and pat it dry before spreading onto the plate.
Recipe Tip
How to cut a peach:
Hold the peach with the stem facing up. Using a small paring knife, cut into the flesh until you feel the stone. Rotate the peach, keeping the knife against the pit, until you return to your starting point. Gently twist the halves apart. If the stone is stubborn, make a second cut to divide the fruit into quarters, then ease the pieces away from the pit.
Frequently Asked Questions
I don’t grill them as I don’t find it necessary but you can do if you like how it looks. Just heat a grill pan on high and add some olive oil. Grill the peach slices for 1-2 minutes per side until charred.
Choose a crisp white like Pinot Grigio or Verdejo to cut through any richness, a fruity rosé to complement the peaches, or Prosecco to echo the salad’s brightness.
To Store: store in an airtight container in the fridge for up to 2 days. After a day, it will start to turn soggy and a bit too wet so it’s best fresh but don’t throw out any leftovers!
Make Ahead: store sliced tomatoes and peaches in the fridge for up to 6 hours in separate containers. Assemble no more than 1 hour before serving for best results, as otherwise the basil wilts too much.
Other recipes you might enjoy:
If you like this burrata and peach salad, you will also love my tomato & strawberry salad, my recipe for marinated mozzarella balls or my chicken and pesto pasta salad.
Easy Pasta Recipes
Burrata with Pasta (Tomato Burrata Pasta)
Sandwiches
Mortadella and Burrata Sandwich
Salad Recipes
Peach Caprese Salad
If you tried this Burrata and Peach Salad or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Burrata & Peach Salad
Ingredients
- 2-3 ripe peaches
- 2-3 ripe large tomatoes
- 300 g burrata, or 2 balls
- Large handful of fresh basil
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 tbsp honey
- Flakey salt
- Freshly cracked black pepper
Instructions
- Destone the peaches, then slice into smaller, bite-sized pieces.
- Remove the core of the tomatoes then slice into bitesized pieces. Add to a large bowl.
- Season well with flakey salt and toss together.
- Then, add a large handful of basil along with the olive oil, red wine vinegar, honey and pepper.
- Spread one ball of burrata on the base of the serving plate, using two spoons to pull it apart and spread it.
- Pile the tomatoes and peaches on top and serve with another burrata on top.
- Finish with a final sprinkle of flakey salt and a drizzle of extra virgin olive oil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This peach and burrata salad is really easy and versatile but it’s so delicious and perfect in summer!