This Peach Caprese Salad is an ode to summer. Loaded with yellow peaches and tomatoes, it is topped with creamy burrata and drizzled with a delicious pesto salad dressing, 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 lunches – this salad is so fresh and vibrant with flavors. A real crowd-pleaser and a reader’s favorite alongside Puff Pastry Tomato Tart with Whipped Feta!
- The ideal salad for a hot summer day meal – served with this Mediterranean Vegan White Bean Artichoke Dip and Lemon Ricotta Cake for dessert!
- Peach and burrata are a perfect pairing—definitely try it if you haven’t already!
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The Ingredients You’ll Need
- Ripe yellow peaches – or yellow nectarines if peach fuzz is a no-go for you. If you have any leftovers, give my Peach Cobbler a try!
- Heirloom tomatoes – choose the color and variety you prefer!
- Burrata cheese – adds an extra layer of creaminess and captures the essence of summer. Alternatively, you can use Mozzarella di Buffala as a substitute.
- Good quality store-bought green pesto – or homemade pesto – elevates this salad and adds depth of flavor to the dressing.
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
Want more summer tomato-y recipes? 🍅 Check out my refreshing Salsa Fresca, or Mediterranean Pearl Couscous Salad With Mint!
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 Peach Caprese Salad?
Step 1. Make the pesto salad dressing. 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).
Note: Alternatively, you can use a bowl and a small whisk to make the salad dressing. Add the chopped basil at the end, after the dressing is emulsified, to prevent the basil ribbons from getting caught in the whisk wires.
Step 2. Cut the heirloom tomatoes and peaches into wedges (Images 3 & 4).
Step 3. Cut the cherry tomatoes in half (Image 5). PS: 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 dressing 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
This grape variety, also called Pinot Gris in France, or Grauburgunder in Germany produces wines with bold flavors.
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.
Pinot Grigio wines can be made in a wide range of sweetness levels from bone dry to sweet. To pair with this recipe, I recommend an off-dry Pinot Grigio (with a slight sweetness that will pair well with the sweetness of peaches).
WINE APPELLATION SUGGESTIONS
Recipe FAQs
“Caprese” in a salad typically means it includes fresh tomatoes, mozzarella, and basil, all drizzled with olive oil. This Caprese salad made with peaches and a pesto vinaigrette is an adaptation of the Italian classic.
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 Peach Caprese Salad With Pesto Salad Dressing or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️comments below! Merci!
Peach Caprese Salad with Burrata and Pesto Salad Dressing
PRINT SAVEEQUIPMENT
- Lemon Squeezer
- Kitchen Knife
- Chopping Board
INGREDIENTS
For the Pesto Salad Dressing
- 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 thinly chopped (about 6 big leaves)
For the Peach Caprese 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 for garnish
- fresh oregano optional, for garnish
INSTRUCTIONS
Start by making the pesto salad dressing.
- Thinly chop the basil leaves (see chiffonade technique above in this post).
- In a jam 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 dressing 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!
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!