RECIPES

Peach Tomato Salad with Burrata and Basil

​Peach Tomato Salad Ingredients

You’re going to love how short and sweet this ingredient list is! Here’s what you need for this summery salad:
  • Ripe peaches, pitted and sliced
  • Fresh tomatoes. Go for big slicers, flavorful heirloom tomatoes, cherry tomatoes, grape tomatoes, or a combination. In other words, there are no rules and that’s a good thing! Use whatever you have.
  • Burrata or fresh mozzarella cheese
  • Fresh basil
  • Flaky salt and cracked black pepper
  • Olive oil and balsamic glaze
That’s it! When you’re working with in-season fruit and summer tomatoes, you don’t need a lot of extra flavors to compete with these flavors. This is about as good as it’s ever going to get!

(full ingredient list and quantities in the recipe card below)
Street Smart Nutrition Tip: Burrata is made from a mozzarella “shell” that encases curds and cream. I love how the creamy interior mixes with the salad ingredients. You can read more on the differences in this article from The Kitchn (one of my favorite resources when I have culinary questions).

Swaps and Substitutions

That being said, there are a few options you can try if you want to add or swap some ingredients. For example:

  • Make it a true salad by adding some leafy greens. Peppery arugula or tender baby spinach are excellent options.
  • Swap the balsamic glaze, which is concentrated, sticky, and sweet, for balsamic vinegar or a homemade balsamic vinaigrette.
  • Add some thinly sliced red onion or a small amount of raw shallot.
  • Swap burrata for goat cheese or feta cheese for a tangier, more crumbly alternative.
  • Toss in a little sweet corn, fresh off the cob or grilled for a subtle smoky flavor.

How to Make A Peach Tomato Burrata Salad

It doesn’t take a lot of effort to make this summer salad recipe, and that’s one of my favorite things about it! The prep work is very minimal and since it doesn’t require any cooking, you’ll be finished in mere minutes.

  1. Wash and dry the peaches, tomatoes, and fresh herbs.
  2. Cut the tomatoes into thick slices or halves. Arrange them in a single layer on a serving platter or large, shallow dish.
  3. Cut the fresh peaches in half to remove the pit. Then, cut into smaller, bite-sized slices. Arrange the peach slices amongst the tomatoes, making sure to evenly distribute them across the platter or dish.
  4. Remove the burrata from the package, draining the water it was packed it. Carefully break it open and place it on top of the peaches and tomatoes.
  5. Add a little salt and some cracked black pepper. Drizzle the peach tomato salad with olive oil and balsamic glaze, then finish with the fresh basil. Serve and enjoy!
Street Smart Nutrition Tip: Use a serrated knife to slice the ripe tomatoes and peaches. This helps you avoid smashing or bruising the fresh produce as you handle it. For the basil, stack the leaves and roll tightly before using a sharp chefs knife to chiffonade (thinly slice) into thin strips.

​What to Serve with Peach Tomato Salad

Truth be told, I feel like I could finish the entire salad as a meal all to myself! But this is one of those summer salads that’s a real showstopper on your table. It can make the prettiest centerpiece for a main meal if you’re sharing with family or friends, or stand alone as a smaller side salad or snack.

I like to pair mine with crusty bread or toasted sourdough. It’s perfect for soaking up every drop from the juicy peaches, tomatoes, and burrata.
Add a grilled protein like chicken or shrimp to make it a more robust summer meal. Or, add a side of grilled seasonal vegetables like zucchini, summer squash, eggplant, or bell peppers.
And remember, this peach tomato salad is best enjoyed fresh, as the leftovers tend to get soggy as they sit in the fridge.
Ingredients
  • 2 larges peaches, pitted and sliced
  • 2 large tomatoes, sliced, or a combination of cherry and grape tomatoes sliced in half
  • 8 oz burrata
  • 1/2 cup fresh basil, divided into whole leaves (salad) and chopped (garnish)
  • 1 1/2 tbsp olive oil, approximately
  • 1/2 tbsp balsamic glaze, approximately
  • 1 pinch flaky salt or finishing salt, such as Maldon, less than 1/4 tsp
  • 1/8 tsp cracked black pepper

Instructions
  • Wash and dry the peaches, tomatoes, and basil.
  • Use a serrated knife to slice the tomatoes into thick pieces. Arrange them in an even layer on a serving platter or in a large, shallow dish.
  • Cut the peaches in half and remove the pit. Quarter or slice, then add to the platter. Add some of the fresh basil leaves amongst the slices.
  • Break the ball of burrata in half and place it in the center of the platter, or if using multiple sachets, place evenly across the platter.
  • Drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste, then finish with fresh basil. Serve immediately and enjoy.

Notes
Measurements are approximate; adjust accordingly based on personal preference or availability of ingredients.
2025-08-25 12:07 Salads Gluten-Free Recipes