This Tomato Peach Burrata Salad is an ode to summer. Loaded with yellow peaches and tomatoes, it is topped with creamy burrata and drizzled with a delicious pesto vinaigrette, and plenty of fresh basil. Perfect for long summer lunches in the shades, and ready in 20 minutes!
Why you should try this recipe
- Perfect for summer spreads – Light, fresh, and beautiful on the table, it’s a natural pairing with Puff Pastry Tomato Tart with Whipped Feta, and the perfect lead-in to a slice of Lemon Ricotta Cake for dessert.
- Sweet, juicy, creamy – This salad is everything we crave in summer: the juicy sweetness of ripe peaches, the savory depth of peak-season tomatoes, and the luscious creaminess of burrata. It’s a dreamy mix of textures and full-on flavor in every bite.
- Pesto vinaigrette magic – The vibrant pesto vinaigrette ties it all together. Herbaceous and basil-packed, with just enough tang to balance the sweetness of the fruit and the richness of the burrata — it’s the kind of dressing you’ll want to drizzle on everything.
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The Ingredients You’ll Need
- Ripe yellow peaches – Their sweet, floral juiciness is the heart of this salad. Yellow nectarines work beautifully too if you prefer smooth skin over peach fuzz. Got extras? Use them up in my Pecan Peach Cobbler or Peach Clafoutis.
- Heirloom tomatoes – Choose any color or variety that catches your eye — the more vibrant and flavorful, the better. They bring a rich, savory depth that balances the peaches and burrata.
- Burrata cheese – Silky, creamy, and just indulgent enough, burrata makes this salad feel like a treat. If you can’t find it, fresh Mozzarella di Bufala is a worthy substitute.
- Green pesto – A good-quality store-bought pesto works perfectly here, but if you have fresh basil on hand, homemade is even better. It adds herby depth and a punch of flavor that pulls the whole dish together.
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
Want more summery, tomato-y goodness? 🍅 Try my refreshing Salsa Fresca, or dig into Pearl Couscous Salad with Halloumi!
How to properly chop basil (chiffonade method)?
Step 1. Stack the basil leaves and gently roll them together on a chopping board (Images 1 & 2).
Step 2. With a sharp knife, chop the rolled leaves crosswise into thin strips (Images 3 & 4).
Note: The chiffonade technique keeps most of the flavors in the leaves from ending up on your chopping board, which is great because it releases even more flavor as you slice. Plus, it gives you those nice, uniform ribbon slices. Just make sure your knife is sharp to get clean cuts and avoid squishing the leaves.
How to make Tomato Peach Burrata Salad?
Step 1. Make the pesto vinaigrette. In a jar with a lid (I’m using an old jam jar), combine extra-virgin olive oil, pesto, lemon juice, pepper, salt, and chopped basil. Shake until the mixture is emulsified; it should have a thicker texture and all the ingredients should be well combined (Images 1 & 2).
Step 2. Cut the heirloom tomatoes and peaches into wedges (Images 3 & 4).
Step 3. Cut the cherry tomatoes in half (Image 5). (you can use any leftovers to make Whipped Feta Dip With Roasted Cherry Tomatoes)! Then, add everything to a large serving bowl and gently toss to combine (Image 6).
Step 4. Tear the burrata into 4-inch (10 cm) pieces and arrange them on the salad. Generously top with fresh basil and optional fresh oregano. Drizzle with pesto vinaigrette and sprinkle with flaky sea salt (Image 7). Serve immediately with crusty toasted bread and a glass of chilled Pinot Grigio!
Nim Keys – Useful Peach Caprese Salad Tips
- The chiffonade technique retains more basil flavor and creates uniform ribbon slices. Use a sharp knife to ensure clean cuts and avoid squishing the leaves.
- Choose ripe peaches – Underripe peaches can make the salad taste unpleasantly tart and bitter. You’ll know a peach is ripe if it feels slightly soft when you press it gently.
- Salad dressing container – If you don’t have a jam jar, you can use a bowl and a small whisk to make the salad dressing. To avoid the basil ribbons from getting tangled in the whisk, add the chopped basil at the end, after the dressing is emulsified.
Wine Pairing🍷
PINOT GRIGIO
Pinot Grigio will elevate the creamy texture of burrata and complement the sweetness of peaches, all while balancing the tartness of tomatoes and lemon with its natural acidity.
WINE APPELLATION SUGGESTIONS
Recipe FAQs
Absolutely! You can use a plant-based pesto and substitute the burrata cheese with plant-based ricotta, or simply omit it entirely.
Crusty toasted sourdough bread slices are delicious with this salad. For a full meal, I recommend Gnocchi Alla Sorrentina (Tomato Mozzarella Baked Gnocchi) as a main course followed by Almond Chocolate Cake for dessert.
As there is no lettuce or type of greens that can wilt, this salad can be stored in the fridge in an airtight container for up to three days.
Other Delicious Summer Recipes
If you tried this Tomato Peach Burrata Salad or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️comments below! Merci!
Summer Tomato Peach Burrata Salad
PRINT SAVEINGREDIENTS
For the pesto vinaigrette
- ⅓ cup (80 ml) extra-virgin olive oil
- 1 tablespoon (15 g) good quality store-bought green pesto
- 3 tablespoons (45 ml) freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh basil (about 6 big leaves)
For the salad
- 2 big heirloom tomatoes (whichever variety and color you like)
- 3 ripe yellow peaches (or yellow nectarines)
- 1 cup (150 g) cherry tomatoes
- 8 ounces (300 g) burrata cheese
- a generous handful of fresh basil (to garnish)
- fresh oregano (optional, to garnish)
INSTRUCTIONS
Start by making the pesto vinaigrette.
- Thinly chop the basil leaves (see chiffonade technique above in this post).
- In a jar, add extra-virgin olive oil, pesto, lemon juice, pepper and salt, and chopped basil. Shake until emulsified (the texture must be thicker and all the ingredients well combined). Set aside.
Prepare the salad.
- Cut the heirloom tomatoes and peaches into wedges, and cut the cherry tomatoes in half.
- Add everything to a large serving bowl and gently toss to combine.
- Tear the burrata into 4-inch (10 cm) pieces and arrange them on the salad. Generously top with fresh basil and optional fresh oregano.
- Drizzle with pesto vinaigrette and sprinkle with flaky sea salt. Serve immediately with crusty toasted bread and a glass of chilled Pinot Grigio!
NOTES
- The chiffonade technique retains more basil flavor and creates uniform ribbon slices. Use a sharp knife to ensure clean cuts and avoid squishing the leaves.
- Choose ripe peaches – Underripe peaches can make the salad taste unpleasantly tart and bitter. You’ll know a peach is ripe if it feels slightly soft when you press it gently.
- Salad dressing container – If you don’t have a jam jar, you can use a bowl and a small whisk to make the salad dressing. To avoid the basil ribbons from getting tangled in the whisk, add the chopped basil at the end, after the dressing is emulsified.
Bonne découverte, permet de rendre les salades plus belles et plus étonnantes !
Merci Maurane!
Merci pour ce gentil commentaire Maurane. Très contente que la recette ait plu!
Fabulous combination, very easy to make and the burrata sets it off.
Thank you Mary, so glad you liked it!
Tastes like summer !
❤️☀️
Seasonal recipe made yesterday : the result is divine !
Fresh tasty and so original with peaches. To cook again and again this summer !
Thank a lot Joe! Happy you liked it!
Refreshing!
Thanks Lu!