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This Peach Caprese Salad is an ode to summer. Loaded with ripe yellow peaches, heirloom and cherry tomatoes, it is topped with the creamiest burrata, a delicious pesto salad dressing, and plenty of fresh basil. Perfect for long summer lunches in the shades, paired with a chilled Pinot Grigio.

peach Caprese salad with burrata and basil salad dressing in a bowl with a glass of wine on the side

Why you should try this recipe

peaches, heirloom tomatoes, cherry tomatoes, pesto, olive oil, basil and oregano on a wooden board

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The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

  • Ripe yellow peaches – or nectarines if peach fuzz is a no-go for you.
  • Heirloom tomatoes – choose the color and variety you prefer!
  • Cherry tomatoes – for their crisp acidity and bold flavors.
  • Burrata cheese – for the extra creaminess and summer vibes at its best.
  • Fresh basil – for its peppery anis-y notes.
  • Fresh oregano (optional) – complements basil with its earthy flavors.

For the pesto salad dressing :

  • Good quality store-bought green pesto – makes all the difference in the salad dressing and creates a depth of flavors.
  • Extra-virgin olive oil – the higher quality, the better.
  • Lemon juice – freshly squeezed is always best.
  • Fresh basil leaves – to enhance the salad dressing flavors.
  • Salt and ground black pepper – to season.
basil in soil

How to make Peach Caprese Salad?

Start by making the pesto salad dressing.

Chop the basil using the chiffonade technique:

  • Stack the basil leaves and gently roll them together on a chopping board.
  • With a sharp knife, thinly chop the rolled basil leaves.

Note: The chiffonade technique prevents flavor (mainly located in the watery parts of the leaves) from being transferred to the chopping board. Handling basil leaves gently without bruising or crushing them ensures that all the flavors are added to the salad.


  • In a jar with a lid (here I’m using an old 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.

Make the peach Caprese 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.

  • Break the ball of burrata, and add to the salad.
  • Add a generous handful of fresh basil and optional oregano sprigs on top.
  • Shake the salad dressing one more time before drizzling on top of the salad. Sprinkle some flaky sea salt and a crunch of ground pepper just before serving.
  • It’s ready! Serve with crusty toasted bread and a glass of chilled Pinot Grigio!
pesto salad dressing being poured on top of a peach Caprese and burrata

Nim Keys – Useful Tips

  1. Choosing ripe peaches – underripe peaches will give an unpleasant tartness and bitterness to the salad. A ripe peach is slightly soft to the touch.
  2. Salad dressing container: if you do not have a jar with a lid (aka an old jam jar in my case), use a bowl and whisk to emulsify the dressing.

peach Caprese salad with burrata and basil salad dressing in a bowl with a glass of wine on the side

Wine Pairing for Peach Caprese Salad 🍷


PINOT GRIGIO

This grape variety, also called Pinot Gris in France, or Grauburgunder in Germany produces wines that are bold with flavors. They usually display aromas of peach and apricot with smoky undertones.

Pinot Grigio will bring out the creamy texture of burrata while balancing the tartness of tomatoes and lemon thanks to 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

  • Off-dry Pinot Grigio from Alto Adige (Italy)
  • Off-dry Pinot Gris from Oregon (United States)
  • Off-dry Pinot Gris from Alsace (France)

close-up of peach Caprese salad with burrata and basil salad dressing in a bowl with crust bread

FAQ

Can I make this salad vegan?

Yes! Just use a plant-based pesto and replace the burrata cheese with plant-based ricotta. Or just skip it altogether.

What to serve with Peach Caprese Salad?

Crusty toasted bread slices are delicious with this salad. Either toast the bread in a toaster or drizzle with olive oil and fry in a pan until golden brown on each side.

Other delicious Summer Recipes


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peach Caprese salad with burrata and basil salad dressing in a bowl with a glass of wine on the side

Peach Caprese Salad with Burrata and Pesto Salad Dressing

This Peach Caprese Salad is an ode to summer. Loaded with ripe yellow peaches, heirloom and cherry tomatoes, it is topped with the creamiest burrata, a delicious pesto salad dressing, and plenty of fresh basil. Perfect for long summer lunches in the shades, paired with a chilled Pinot Grigio.
4.8 from 6 votes
Prep Time 25 minutes
Total Time 25 minutes
Course Salad
Cuisine Italian
Diet Vegetarian
Servings 4

EQUIPEMENT

  • Lemon Squeezer
  • Kitchen Knife
  • Chopping Board

INGREDIENTS
 

Pesto Salad Dressing

  • 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 nectarines
  • 1 cup (150 g) cherry tomatoes
  • 8 ounces (300 g) burrata cheese
  • a generous handful of fresh basil for garnish
  • fresh oregano sprig to taste, for garnish

INSTRUCTIONS

Start by making the pesto salad dressing:

  • Thinly chop the basil leaves (see chiffonade technique in this post)
  • In a jar with a lid, 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.

Make the peach Caprese 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.
  • Break the ball of burrata, and add to the salad.
  • Add a generous handful of fresh basil and optional oregano sprigs on top.
  • Shake the salad dressing one more time before drizzling on top of the salad. Sprinkle some flaky sea salt and a crunch of ground pepper just before serving.
  • Serve with crusty toasted bread and a glass of chilled Pinot Grigio!

NIM KEYS - USEFUL TIPS

  1. Choosing ripe peaches - underripe peaches will give an unpleasant tartness and bitterness to the salad. A ripe peach is slightly soft to the touch.
  2. Salad dressing container: if you do not have a jar with a lid (aka an old jam jar in my case), use a bowl and whisk to emulsify the dressing.

NUTRITION

Calories: 385kcalCarbohydrates: 17gProtein: 12gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 41mgSodium: 203mgPotassium: 388mgFiber: 3gSugar: 12gVitamin A: 1623IUVitamin C: 26mgCalcium: 333mgIron: 1mg
Keyword caprese salad, peach caprese salad, pesto salad dressing, summer salad, tomato peach burrata salad
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Recipe Rating




11 Comments

  1. 5 stars
    Seasonal recipe made yesterday : the result is divine !
    Fresh tasty and so original with peaches. To cook again and again this summer !