This burrata peach salad is the most beautiful simple summer salad! With juicy fresh peaches and cherry tomatoes, creamy burrata cheese and fresh basil dressed in a simple olive oil and red wine vinegar dressing, all you need is some crusty bread and you have the most delicious summer lunch in just minutes!
This peach and burrata salad takes inspiration from a caprese salad, with the classic combination of tomatoes, basil and creamy cheese. Adding sweet peaches, and swapping the mozzarella for creamy burrata transforms it into something a little special. Like my burrata bruschetta and burrata salad with salsa verde, this peach salad is a simple recipe that we have been enjoying all summer long.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Peaches – yellow or white peaches. Look for ripe, juicy peaches that aren’t mushy.
- Cherry tomatoes – or grape tomatoes. A mix of colours and sizes of tomatoes is very pretty. Use room temperature tomatoes for the best flavour.
- Basil – if you don’t have basil, try one of these basil alternatives, or substitute with fresh mint.
- Burrata – this Italian cow’s milk cheese is rich and creamy, but mild in taste. You can substitute with fresh mozzarella if you prefer.
- Olive oil – use a good extra virgin olive oil (EVOO), it really brings all the flavours of the salad together.
- Red wine vinegar – or substitute with white wine vinegar or balsamic vinegar.
- Dried oregano – a pinch of dried oregano adds extra flavour to the dressing.
My tips when making this peach salad
- There is a small amount of the dressing – this is intentional, to bring the salad together rather than coat each ingredient. You can double the dressing amount if you prefer.
- The burrata is fragile, so handle it gently to prevent it from bursting. Gently drain the liquid from the tub of burrata, then roll out the burrata into your hand.
FAQ
What is burrata made of?
Burrata is a fresh cheese, consisting of a shell of mozzarella which is filled with cheese curds and cream.
Do you eat the skin of burrata?
Yes, you can eat the skin of burrata, it is a delicate layer of mozzarella cheese and is delicious!
Serving Ideas
Serve with fresh crusty bread like a baguette or sourdough, or toasted bread drizzled with olive oil. (Something to scoop into the creamy burrata!)
Variations
- Mozzarella – whilst you won’t have the ooziness / creaminess of the burrata, fresh mozzarella is a delicious alternative in this salad.
- Pesto – mix a couple of teaspoonfuls of pesto into the dressing.
- Leaves – add a couple of handfuls of baby spinach or arugula (rocket).
- Balsamic glaze – drizzle the salad a little balsamic glaze.
- Other add ins – avocado, red onion, or toasted flaked almonds are all delicious in this salad.
Why not try…
You may also like these other delicious summer salads:
Burrata Peach Salad
Author: Robyn
This simple summer salad with juicy peaches and tomatoes topped with creamy burrata takes just minutes to make.
Ingredients
Vinaigrette
- 2 tablespoons extra virgin olive oil
- ½ tablespoon red wine vinegar
- ⅛ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Salad
- 2 ripe peaches sliced
- 300 g cherry tomatoes sliced into quarters or halves
- small handful basil leaves
- 225 g burrata
- fresh crusty bread or toasted bread for serving, optional
Instructions
Make the vinaigrette:
- In a small bowl or jam jar, whisk together the olive oil, red wine vinegar, dried oregano, salt and black pepper. Set aside.
- Layer slices of peach, tomato, and basil leaves on a serving plate.
- Gently place the burrata on the salad whole or tear it into pieces over the tomatoes and peaches.
- Drizzle over dressing and serve straight away with fresh crusty bread or toasted bread.
Notes
MAKE AHEAD / STORAGE
Fridge: The salad is best served immediately; however leftovers will keep, stored in an airtight container, in the fridge for up to 2 days.
Freezer: I do not recommend freezing this salad recipe.
INGREDIENTS NOTES
-
- Peaches – yellow or white peaches. Look for ripe, juicy peaches that aren’t mushy.
-
- Cherry tomatoes – or grape tomatoes. A mix of colours and sizes of tomatoes is very pretty. Use room temperature tomatoes for the best flavour.
-
- Basil – if you don’t have basil, try one of these basil alternatives, or substitute with fresh mint.
-
- Burrata – this Italian cow’s milk cheese is rich and creamy, but mild in taste. You can substitute with fresh mozzarella if you prefer.
-
- Olive oil – use a good extra virgin olive oil (EVOO), it really brings all the flavours of the salad together.
-
- Red wine vinegar – or substitute with white wine vinegar or balsamic vinegar.
-
- Dried oregano – a pinch of dried oregano adds extra flavour to the dressing.
Nutrition
Calories: 248kcalCarbohydrates: 11gProtein: 11gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 164mgPotassium: 258mgFiber: 2gSugar: 8gVitamin A: 1007IUVitamin C: 20mgCalcium: 311mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Vinaigrette
- 2 tablespoons extra virgin olive oil
- ½ tablespoon red wine vinegar
- ⅛ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Salad
- 2 ripe peaches sliced
- 300 g cherry tomatoes sliced into quarters or halves (2c)
- small handful basil leaves
- 225 g burrata
- fresh crusty bread or toasted bread for serving, optional
Instructions
Make the vinaigrette:
- In a small bowl or jam jar, whisk together the olive oil, red wine vinegar, dried oregano, salt and black pepper. Set aside.
- Layer slices of peach, tomato, and basil leaves on a serving plate.
- Gently place the burrata on the salad whole or tear it into pieces over the tomatoes and peaches.
- Drizzle over dressing and serve straight away with fresh crusty bread or toasted bread.
Notes
MAKE AHEAD / STORAGE
Fridge: The salad is best served immediately; however leftovers will keep, stored in an airtight container, in the fridge for up to 2 days.
Freezer: I do not recommend freezing this salad recipe.
INGREDIENTS NOTES
-
- Peaches – yellow or white peaches. Look for ripe, juicy peaches that aren’t mushy.
-
- Cherry tomatoes – or grape tomatoes. A mix of colours and sizes of tomatoes is very pretty. Use room temperature tomatoes for the best flavour.
-
- Basil – if you don’t have basil, try one of these basil alternatives, or substitute with fresh mint.
-
- Burrata – this Italian cow’s milk cheese is rich and creamy, but mild in taste. You can substitute with fresh mozzarella if you prefer.
-
- Olive oil – use a good extra virgin olive oil (EVOO), it really brings all the flavours of the salad together.
-
- Red wine vinegar – or substitute with white wine vinegar or balsamic vinegar.
-
- Dried oregano – a pinch of dried oregano adds extra flavour to the dressing.
Nutrition
Calories: 248kcalCarbohydrates: 11gProtein: 11gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 164mgPotassium: 258mgFiber: 2gSugar: 8gVitamin A: 1007IUVitamin C: 20mgCalcium: 311mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Vinaigrette
- 2 tablespoons extra virgin olive oil
- ½ tablespoon red wine vinegar
- ⅛ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Salad
- 2 ripe peaches sliced
- 2 c cherry tomatoes sliced into quarters or halves
- small handful basil leaves
- 8 oz burrata
- fresh crusty bread or toasted bread for serving, optional
Instructions
Make the vinaigrette:
- In a small bowl or jam jar, whisk together the olive oil, red wine vinegar, dried oregano, salt and black pepper. Set aside.
- Layer slices of peach, tomato, and basil leaves on a serving plate.
- Gently place the burrata on the salad whole or tear it into pieces over the tomatoes and peaches.
- Drizzle over dressing and serve straight away with fresh crusty bread or toasted bread.
Notes
MAKE AHEAD / STORAGE
Fridge: The salad is best served immediately; however leftovers will keep, stored in an airtight container, in the fridge for up to 2 days.
Freezer: I do not recommend freezing this salad recipe.
INGREDIENTS NOTES
-
- Peaches – yellow or white peaches. Look for ripe, juicy peaches that aren’t mushy.
-
- Cherry tomatoes – or grape tomatoes. A mix of colours and sizes of tomatoes is very pretty. Use room temperature tomatoes for the best flavour.
-
- Basil – if you don’t have basil, try one of these basil alternatives, or substitute with fresh mint.
-
- Burrata – this Italian cow’s milk cheese is rich and creamy, but mild in taste. You can substitute with fresh mozzarella if you prefer.
-
- Olive oil – use a good extra virgin olive oil (EVOO), it really brings all the flavours of the salad together.
-
- Red wine vinegar – or substitute with white wine vinegar or balsamic vinegar.
-
- Dried oregano – a pinch of dried oregano adds extra flavour to the dressing.
Nutrition
Calories: 248kcalCarbohydrates: 11gProtein: 11gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 164mgPotassium: 258mgFiber: 2gSugar: 8gVitamin A: 1007IUVitamin C: 20mgCalcium: 311mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!