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Tomato Peach Burrata Salad – juicy tomatoes, sweet peaches, and dreamy, creamy burrata drizzled with olive oil and balsamic glaze. Summer on a plate, and it takes all of 10 minutes.
The Salad That Screams Summer
You know those summer days when it’s too hot to even look at the stove, let alone turn it on? That’s when I reach for this Tomato Peach Burrata Salad. It’s fresh, fast, and makes me feel like I should be eating it on a sun-drenched patio with a glass of chilled rosé.
I first threw this salad together one sweltering afternoon when my peaches were threatening to go mushy on the counter. Best decision ever. It’s become my go-to when I want something impressive without actually, you know… cooking.
Why You’ll Love This Tomato Peach Burrata Salad
- Zero cooking required. Your kitchen stays as cool as your fridge.
- Creamy burrata turns simple fruit and tomatoes into pure luxury.
- Balsamic glaze + sweet peaches = flavor bomb you didn’t know you needed.
- Looks restaurant worthy but takes 10 minutes, tops.
- Perfect excuse to use those ripe summer tomatoes and peaches!
Before You Start: Tips & Ingredient Notes
- Tomatoes: Go for heirloom or vine ripened if you can. You want them juicy and sweet, not mealy. If yours are super juicy, let them drain a few minutes so the salad doesn’t end up swimming.
- Peaches: Slightly firm is best so they slice cleanly. Overripe peaches taste great but can turn into mush on your platter. If they’re rock hard, let them sit in a paper bag for a day or two.
- Burrata: Tear it gently so you get those luscious creamy pockets all over the salad. Serve it cold from the fridge so it holds its shape, but let it sit a few minutes so the center gets extra creamy.
- Balsamic glaze: Store bought is totally fine. Or make your own by simmering balsamic vinegar until it reduces by half and turns syrupy. A tiny pinch of sugar can help round out the tang.
- Olive oil: A good extra virgin olive oil makes a big difference here. This isn’t the place for cheap stuff that tastes like cardboard.
- Seasoning: Don’t forget the salt and pepper. It seems obvious, but they’re what make the fruit and tomatoes sing.
- Basil: Fresh leaves bring color and that summery herbal punch. Tear them rather than chopping to avoid bruising and dark spots.
- Bread: Not required, but some crusty bread on the side is pure gold for scooping up juices and burrata.
How To Serve It
This salad is perfect as a starter for a summer dinner party. Or keep it simple and serve it with:
Frequently Asked Questions
Can I make this ahead?
Kind of. You can slice the tomatoes and peaches earlier in the day, but don’t assemble until you’re ready to serve or everything will get watery and sad.
What if I can’t find burrata?
Use fresh mozzarella instead. It won’t be quite as creamy inside, but it’ll still taste great.
Could I add other fruit?
Absolutely! Try nectarines, plums, or even melon.
Is balsamic glaze the same as balsamic vinegar?
Nope. Balsamic glaze is reduced and sweetened balsamic vinegar. It’s thicker and syrupy. You can make it by simmering balsamic vinegar until it reduces by half.
Can I serve this as a main dish?
Sure! Add some crusty bread on the side or toss in a handful of arugula to bulk it up.
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Tomato Peach Burrata Salad
Ingredients
- 2 large ripe tomatoes sliced
- 2 ripe peaches pitted and sliced
- 8 ounces burrata cheese 2 balls or one large
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze
- salt and black pepper to taste
- fresh basil leaves for garnish
Instructions
- Arrange. On a serving platter, layer slices of tomato and peach. Tear burrata and scatter over the top.
- Drizzle. Drizzle olive oil and balsamic glaze evenly over salad. Season. Sprinkle with salt and black pepper.
- Garnish. Top with fresh basil leaves. Serve immediately.
Tips & Notes:
- Make Ahead: Slice your tomatoes and peaches a few hours early, but don’t assemble until serving so everything stays fresh and pretty.
- Burrata Swap: Can’t find burrata? Fresh mozzarella works, though it won’t be quite as creamy inside.
- Balsamic Glaze: Store bought or homemade both work great. To make your own, simmer balsamic vinegar until thick and syrupy.
- Add Protein: Want to bulk it up? Add prosciutto, grilled chicken, or shrimp.
- Serving Tip: Serve with crusty bread to mop up all those tasty juices. Seriously, don’t waste them!
