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PREP : 25 MIN | TOTAL : 25 MIN| SERVE : 4
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.
Why you should try this recipe
- Perfect for summer lunches – this salad is so fresh and vibrant with flavors. A real crowd-pleaser!
- The ideal salad for a hot summer day meal – served with this Mediterranean Vegan White Bean Artichoke Dip or alongside Panzanella (Tuscan Summer Salad) and Mozzarella.
- Peach and burrata is a match made in heaven! – a must-try if you haven’t tasted it yet!
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.
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!
Nim Keys – Useful Tips
- Choosing ripe peaches – underripe peaches will give an unpleasant tartness and bitterness to the salad. A ripe peach is slightly soft to the touch.
- 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.
Wine Pairing for Peach Caprese Salad 🍷
The Match
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
FAQ
Yes! Just use a plant-based pesto and replace the burrata cheese with plant-based ricotta. Or just skip it altogether.
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
Recipe
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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.
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Pesto Salad Dressing
⅓ cup (80 ml) of extra-virgin olive oil
1 tablespoon (15 g) of good quality store-bought green pesto
3 tablespoons (45 ml) of freshly squeezed lemon juice
¼ teaspoon of kosher salt
¼ teaspoon of ground black pepper
2 tablespoons of 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) of cherry tomatoes
8 ounces (300 g) of 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
- Choosing ripe peaches – underripe peaches will give an unpleasant tartness and bitterness to the salad. A ripe peach is slightly soft to the touch.
- 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.
- Prep Time: 25
- Category: Salad
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 301
- Sugar: 12.6 g
- Sodium: 502.4 mg
- Fat: 19.1 g
- Carbohydrates: 16.7 g
- Protein: 19.7 g
- Cholesterol: 10.2 mg
Keywords: caprese salad, peach caprese salad, tomato peach burrata salad, pesto salad dressing, summer salad
Refreshing!
★★★★
Thanks Lu!
★★★★★
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!
★★★★★
Fabulous combination, very easy to make and the burrata sets it off.
★★★★★
Thank you Mary, so glad you liked it!
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!