I make tomato, peach, and burrata salad when I want something fresh, juicy, and effortlessly elegant. I combine sweet ripe peaches, tangy tomatoes, and creamy burrata with a simple dressing to create a bright summer-style salad that feels light but satisfying.

Why You’ll Love This Recipe

I love this recipe because it highlights natural ingredients at their peak. I enjoy how the sweetness of peaches pairs with the acidity of tomatoes, while burrata adds a rich, creamy contrast. I also like that it comes together in minutes without cooking, making it perfect for warm days or quick entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I use the following ingredients:

Ripe peaches, sliced or wedged
Ripe tomatoes (heirloom or cherry), sliced or halved
Burrata cheese
Fresh basil leaves
Olive oil
Balsamic glaze or balsamic vinegar
Flaky sea salt
Black pepper
Optional: arugula or mixed greens
Optional: honey for extra sweetness

directions

I start by washing and slicing the peaches and tomatoes into bite-sized pieces. I arrange them on a serving plate or shallow bowl, mixing colors for a vibrant look.

I gently tear or place the burrata in the center so it becomes the creamy focal point of the salad.

I scatter fresh basil leaves around the fruit and cheese to add aroma and freshness.

I drizzle olive oil and a small amount of balsamic glaze over everything, making sure the burrata gets lightly coated so it becomes even creamier.

I finish with flaky sea salt and freshly cracked black pepper to enhance all the flavors. I sometimes add a light drizzle of honey if I want extra sweetness.

I serve it immediately while everything is fresh and juicy.

Servings and timing

I usually get about 2 to 4 servings from this recipe.

Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

Variations

I sometimes add prosciutto for a salty contrast or toasted nuts like pistachios for crunch. I also like swapping peaches with nectarines or adding cucumbers for extra freshness. When I want a sharper flavor, I use a little lemon zest instead of balsamic.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 1 day. I prefer eating it fresh because the peaches and tomatoes release juice over time, which can soften the texture.

FAQs

Can I use canned peaches instead of fresh?

I prefer fresh peaches, but I can use well-drained canned peaches if they are out of season.

What can I use instead of burrata?

I sometimes use fresh mozzarella if burrata is not available.

Can I make this salad ahead of time?

I usually prepare the ingredients ahead but assemble it just before serving for the best texture.

Do I need to peel the peaches?

I keep the skin on because it adds color, texture, and extra nutrients.

What dressing works best for this salad?

I keep it simple with olive oil and balsamic because it enhances without overpowering the fruit and cheese.

Conclusion

I enjoy making tomato, peach, and burrata salad because it feels fresh, colorful, and naturally flavorful. I like how simple ingredients come together to create a dish that tastes both light and indulgent.