Key Ingredients
With juicy peaches, fresh tomatoes, and creamy burrata, this tomato peach burrata salad comes together in about 5 minutes using a handful of fresh, simple ingredients. Just slice, drizzle, and serve.
- Tomatoes: I usually go for grape tomatoes or cherry tomatoes for this recipe, but Heirloom tomatoes or vine-ripened tomatoes work just as well—just chop them into bite-sized pieces to create the perfect bite.
- Peaches: Ripe peaches add natural sweetness to the salad. Use fresh peaches for the best flavor, but avoid overripe ones that will be difficult to slice. Peach season runs from June to August, depending on where you live.
- Spices: A simple combination of kosher salt, coarse black pepper, and dried oregano brings everything together.
- Greens: Use a container of mixed greens or make your own blend with baby arugula, spinach, and boost the flavor with fresh herbs like basil and mint leaves.
- Burrata: Burrata is a fresh Italian cheese with a soft mozzarella shell and a rich, creamy center called stracciatella. Look for burrata stored in water near the specialty cheeses at the grocery store. If you can’t find burrata cheese, use fresh mozzarella or goat cheese as a tasty substitute.
- Toppings: Finish the salad with a drizzle of olive oil, a little honey (or hot honey), and a handful of toasted pumpkin seeds for some crunch.
Additions and Substitutions
- Switch up the toppings. Replace the pumpkin seeds with sunflower seeds, pine nuts, Marcona almonds, crushed pistachios, or even candied nuts.
- Change the dressing. Skip the olive oil and honey and opt for a vinaigrette, whether store-bought or homemade. A drizzle of balsamic glaze, balsamic citrus vinaigrette, sherry shallot dressing, miso vinaigrette, or honey ginger vinaigrette tastes delicious. You can even try pistachio pesto or spicy shatta sauce.
- Experiment with mix-ins. Shake things up with in-season fruit like nectarines, plums, figs, pomegranate arils, or fresh cherries. Or you can customize your salad with avocado slices, sliced shallots, wild rice, prosciutto ribbons, quinoa, or a handful of roasted chickpeas.
- Can I use canned peaches? If you’re in a pinch, use canned, unsweetened peaches. That said, the salad tastes best with fresh peach wedges.
- Grill the produce. Lightly grill the peaches and juicy tomatoes before adding them to the salad for a smoky, slightly caramelized flavor.
How to Make Burrata Tomato Peach Salad
The full recipe with measurements is in the recipe card below.
Step 1: Use a sharp knife to cut the tomatoes in half and slice the peaches into wedges. If you’re using larger tomatoes, cut them into bite-sized pieces. Toss the fruit mixture with salt, black pepper, and dried oregano.
Step 2: Arrange the arugula, spinach, mint, and basil onto a serving platter or large bowl. Spoon the tomato and peach mixture over the top.
Step 3: Tear or cut the burrata cheese into halves or quarters and place the pieces on top of the salad. It’s okay if it gets a little messy. Garnish with pumpkin seeds and a drizzle of honey and olive oil.
Expert Tips
- Prioritize fresh ingredients. Use ripe, fresh tomatoes and sweet peaches for the brightest-tasting summer salad.
- Use room temperature burrata. Let the burrata cheese sit at room temperature for 10–15 minutes before serving so it’s easy to pull apart and extra creamy.
If you enjoy burrata tomato peach salad, try more summer salads!
Serving Suggestions
Burrata tomato peach salad goes with just about everything! Enjoy it as a side dish with grilled or thin-sliced chicken breast, baked shrimp skewers, or fried salmon bites.
You can also serve it as a standout appetizer for your next summer spread. Scoop the juicy peaches, tomatoes, and creamy burrata onto crusty bread like sourdough, crackers, or air fryer pita chips. Or pair it with Southern potato salad, grilled veggies, pasta salad, and other summer favorites for BBQs, cookouts, and picnics.
What To Do With Leftovers
- Refrigerate: The burrata tomato peach salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator and eat them within a day before they get mushy. You can extend the shelf life by meal-prepping the ingredients and storing them separately.
Frequently Asked Questions
Can I make this salad ahead of time?
You can slice the peaches and tomatoes in advance and mix the greens but don’t combine the ingredients or add the cheese and dressing until right before serving.
What is burrata cheese?
Burrata is a soft cheese that originates from Italy. It features a soft mozzarella outer shell, and when you slice it open, a creamy filling known as stracciatella spills onto the salad, adding even more flavor with every bite.
Where can I buy burrata cheese?
You can find burrata in the deli section of mainstream grocery stores. Look for balls of burrata stored in water, typically with 2 to 4 balls inside.
More Burrata Recipes:
Burrata Tomato Peach Salad
- Serving Platter or Salad Bowl
- 1½ cups grape or cherry tomatoes, halved
- 3 medium peaches, pitted and sliced into wedges
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ½ teaspoon dried oregano
- 1 cup arugula leaves
- 1 cup baby spinach leaves
- ½ cup mint and basil leaves
- 1 ball (8 ounces) burrata cheese, room temperature
- ¼ cup toasted pumpkin seeds
- honey, for garnish
- extra-virgin olive oil, for garnish
- Use a sharp knife to cut the tomatoes in half and slice the peaches into wedges. If you’re using larger tomatoes, cut them into bite-sized pieces. Toss the fruit mixture with salt, black pepper, and dried oregano.
- Arrange the arugula, spinach, mint, and basil onto a serving platter or large bowl. Spoon the tomato and peach mixture over the top.
- Tear or cut the burrata cheese into halves or quarters and place the pieces on top of the salad. It’s okay if it gets a little messy. Garnish with pumpkin seeds and a drizzle of honey and olive oil.
- Prioritize fresh ingredients. Use ripe, fresh tomatoes and sweet peaches for the brightest-tasting summer salad.
- Use room temperature burrata. Let the burrata cheese sit at room temperature for 10–15 minutes before serving so it’s easy to pull apart and extra creamy.