Ultimate summer salad recipe with fresh peaches, juicy tomatoes, aromatic basil vinaigrette mingled with creamy lush burrata cheese. This peach burrata salad is an easy yet elegant side dish to serve at barbecues, dinner parties or long lunches.
- Why You’ll Love Our Peach Burrata Salad
- When Is the Best Season To Eat Peaches?
- How To Use Peaches in Salad?
- Recipe Overview
- Variations and Substitutions
- How to Make Basil Vinaigrette
- How to Make This Salad Perfectly (Expert Tips)
- Great Mains for This Salad
- Frequently Asked Questions
Why You’ll Love Our Peach Burrata Salad
When you see all the gorgeous summer produce at the local market, it is very hard not to buy everything you see. I just love all the colours and wonderful sweet aromas!
This easy no cook salad recipe epitomises everything that is summer.
Tomatoes, peaches and basil flavours peak during the warmer months and together, they make a delicious combination in this peach burrata salad.
The sweetness of peaches along with the juicy, tangy tomatoes and aromatic basil create an explosion of delightful flavours and textures. And to balance it all, I add buttery burrata cheese that helps meld all the tangy flavours together.
What I adore about this peach burrata salad recipe is how effortless it is to make, and it looks so elegant! It is like an extension of our tomato burrata salad and a play on the classic Caprese salad with tomatoes, basil and mozzarella but with the extra peaches.
Serve with crusty bread, and this is a delicious side dish for BBQs, dinner parties, alfresco dining, charcuterie platter or just a lazy lunch with friends.
When Is the Best Season To Eat Peaches?
Peaches are best in season during the warmer months.
In Australia, peaches are available from November through April. Whilst in the northern hemisphere, peaches are in season from May to September.
I find peaches better later in the summer months. This is because they are sweeter, bigger, and juicier when ripe. Plus, they are generally cheaper!
How To Use Peaches in Salad?
The easiest way to use peaches in a salad would be to cut them into wedges and then toss them into any leafy green salad such as rocket (arugula) or spinach leaves with a simple tangy vinaigrette.
Moreover, you will often see prosciutto goes well with peaches as they are a classic pairing of sweet and savoury.
I also love to grill peaches lightly before adding to salads. The grilling process helps to enhance their sweetness and add smoky flavours, just like our grilled peach salad with feta.
Another fun way to use up extra peaches would be to create your own peach chutney dressing and use it like a dressing in our vegan cherry tomato salad.
Flavour/Texture: This peach burrata salad has no filler elements. Each ingredient has a role to play – sweet, juicy, tangy, creamy, crunchy, aromatic and earthy. This includes the base layer of salad leaves!
I love the creaminess of burrata layered over the sweet peaches, juicy tomatoes, and crunchy pistachios, the mix counterbalanced with a tangy basil vinaigrette.
Ease: No cook salad recipe with only a few steps to slice the fruit and make your own homemade basil vinaigrette.
Time: This salad can be easily made whilst waiting for other dishes to cook. A maximum of 20 minutes.
These are the main ingredients you need for tomato peach burrata salad:
Peaches: There are two main flesh colours for peaches – white or yellow varieties. White peaches have a floral sweetness and a slight tartness, while yellow peaches have a bit more acidity.
I used white and yellow peaches in the salad for slightly different flavours. You can use both or just one variety, whichever is best at the time.
Tomatoes: Together with peaches, tomatoes are best in the summer. Cherry tomatoes are a great match with peaches in this salad.
Burrata: One of my favourite cheeses, burrata is shaped like a money bag with an outer skin made from solid mozzarella and the inside of shredded mozzarella cheese mixed with cream.
The flavour of burrata is deliciously creamy yet delicate and not overpowering. It is fantastic with tomatoes and peaches.
Salad leaves: The salad leaves help take the edge off the acidity in the fruit, as both peaches and tomatoes have a sweet tartness in their flavour.
Pistachios: The added pistachio salad topping gives extra crunch and salty flavour.
Basil: Fragrant and earthy, tomatoes and peaches goes well with basil. When chopped up and added to the vinaigrette, it infuses a delicious aromatic, earthy flavour.
Shallot: I love the zingy flavours of finely chopped shallots in the vinaigrette.
Red wine vinegar: Made from red wine, it is possibly one of the punchier vinegar. I love the higher acidity in red wine vinegar. Great multipurpose vinegar to have in the pantry.
Extra Virgin Olive oil: Always have good EVOO in the pantry for salads. The peppery flavour will act as a counterbalance to the sharp red wine vinegar and finely chopped shallot.
Variations and Substitutions
Burrata substitute: If you can’t find burrata, try fresh buffalo mozzarella or smaller bocconcini balls.
Alternative to peaches: Try nectarines or plums as alternatives to peaches.
Nut variations: You can omit pistachio for a nut free salad or switch to walnuts or pine nuts.
Salad dressing variation: If you don’t have any basil on hand and want something quick, use balsamic glaze and extra virgin olive oil instead.
Step by step instructions for how to make tomato peach burrata salad:
How to Make The Salad
Wash and cut peaches into wedges.
Slice cherry tomatoes into halves.
Roughly chop pistachios.
Wash salad leaves and pat dry.
How to Make Basil Vinaigrette
Finely chop shallot and basil leaves.
In a medium sized mixing bowl, add red wine vinegar, extra virgin olive oil, chopped shallot and basil leaves.
Stir to combine all the ingredients.
Season with salt and pepper.
How to Assemble the Salad
In the bowl with basil vinaigrette, add cherry tomatoes and mix.
On a large serving platter, start with a layer of salad leaves.
Place cut peaches across the platter.
Then add tomatoes with basil vinaigrette on top.
Scatter chopped pistachio and place burrata on the side of the peach salad.
Season with salt and pepper.
Drizzle any remaining basil vinaigrette over salad to serve.
How to Make This Salad Perfectly (Expert Tips)
Choosing the peaches: Overripe peaches that are too soft are not great for salads. Choose peaches that are ripe but still firm to hold. When a peach is ripe and ready to eat, it will give off a sweet aroma and a lovely yellow/red colour.
Gentle handling of burrata: Careful not to break the burrata cheese before plating it on the salad. It is ok to break the cheese up in the salad, but you don’t want the creamy cheese floating in the whey before it hits the plate!
Fresh produce: This is a no cook salad with only a few ingredients so it relies very much on fresh summer produce. If the peaches are not quite in season, maybe leave to make this later in summer. Alternatively, you can grill the peaches to help bring out the sweetness.
Season properly: As there is a fair bit of tartness going on with the salad, make sure to season well with salt and pepper at the end to your liking.
Great Mains for This Salad
What to serve with peach burrata salad? Try these delicious main dish recipes:
The sweetness of the grilled peach salad can be easily paired with a variety of main dishes. For those summer days in the warmth of the sun, these cilantro-lime shrimp would simply delicious.
If the BBQ is out, while you’re grilling those peaches you can also cook up these veggie kabobs for a nice smoky char. If you’re creating a feast, you can also serve up these succulent air fry turkey burgers.
Frequently Asked Questions
Yes, you can prepare the ingredients in advance but only dress and plate the salad when ready to eat.
The chopped basil in the vinaigrette will turn a dull green colour if you prepare the salad dressing in advance. There is nothing wrong with the taste but the colours will be less vibrant.
This peach burrata salad is best consumed on the day. Unfortunately, this salad will not keep overnight well.
No, preferably use fresh peaches. If you can’t find peaches, try nectarines or plums.
Most larger supermarkets, speciality food stores and delis will stock burrata cheese. You buy burrata in a small container filled with whey. Burrata cheese is stored in whey to keep it fresh.
The first time I made this recipe was for a BBQ. And I must say the sweet peaches, tomatoes and burrata definitely matched well with the grilled meats. Plus, the basil vinaigrette added that touch of tangy, aromatic flavour which made the salad even better!
After you make this peach burrata salad in the summer, you will want peach season all year long.
More Dinner Party Salads
Peach Burrata Salad Recipe
- ½ shallot
- ¼ cup basil, leaves
- 2 tbsp red wine vinegar
- 4 tbsp olive oil, extra virgin
Click on the toggle below for conversion to US Cooking Units.
- Wash and cut peaches into wedges.
- Slice cherry tomatoes into halves.
- Roughly chop pistachios.
- Wash salad leaves and pat dry.
- Finely chop shallot and basil leaves.
- In a medium sized mixing bowl, add red wine vinegar, extra virgin olive oil, chopped shallot and basil leaves.
- Stir to combine all the ingredients.
- Season with salt and pepper.
- In the bowl with basil vinaigrette, add cherry tomatoes and mix.
- On a large serving platter, start with a layer of salad leaves.
- Place cut peaches across the platter.
- Then add tomatoes with basil vinaigrette on top.
- Scatter chopped pistachio and place burrata on the side of the peach salad.
- Season with salt and pepper.
- Drizzle any remaining basil vinaigrette over salad to serve.
- If you can’t find burrata, try fresh buffalo mozzarella or smaller bocconcini balls.
- Try nectarines or plums as alternatives to peaches.
- You can omit pistachio for a nut free salad or switch to walnuts or pine nuts.
- If you don’t have any basil on hand and want something quick, use balsamic glaze and extra virgin olive oil instead.
- Overripe peaches that are too soft are not great for salads. Choose peaches that are ripe but still firm to hold.
- The chopped basil in the vinaigrette will turn a dull green colour if you prepare the salad dressing in advance. There is nothing wrong with the taste but the colours will be less vibrant.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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Wonderful salad recipe! A great combination of tastes, colors and textures.
Amy Liu Dong
First time trying this recipe and it was really easy and delicious!