Every summer I look forward to tomatoes and peaches coming into season so I can make this Tomato Peach Burrata Salad. There’s no lettuce — just ripe, juicy tomatoes, sweet peaches and creamy burrata arranged with fresh basil, good olive oil and a drizzle of balsamic glaze. It’s an elegant yet simple summer salad that comes together in about 10 minutes.
This salad is built from a handful of high-quality, seasonal ingredients that naturally complement one another. Ripe heirloom tomatoes bring acidity and depth, peaches add bright and fruity sweetness, and burrata contributes a silky, creamy texture. A scattering of fresh basil lifts the flavors while olive oil and a splash of balsamic glaze finish the dish.
There’s no cooking involved, no complicated vinaigrette — just careful slicing and thoughtful assembly. The result feels special enough for guests but effortless enough for a weeknight meal. Using produce at peak ripeness makes all the difference, so save this one for the heart of summer when tomatoes, peaches and basil are at their best.
Why you’ll love this recipe
- Peak-season tomatoes, peaches and basil deliver maximum flavor with minimal effort.
- No emulsified dressing required — just extra-virgin olive oil and a balsamic glaze.
- Ready in about 10 minutes, ideal for quick weeknight dinners or last-minute entertaining.
- A visually striking, no-lettuce salad that’s perfect for sharing.
Ingredients
- Heirloom tomatoes: Choose colorful, ripe but not mushy tomatoes. One variety or a mix works well.
- Peaches: Use peaches that are ripe yet still slightly firm so they hold their shape when sliced.
- Cherry tomatoes: Halved cherry tomatoes add small bursts of sweetness and help fill the platter.
- Burrata: Gently pat dry and tear into pieces so the creamy interior is distributed across the salad.
- Extra-virgin olive oil: A quality oil adds richness and rounds out the flavors.
- Balsamic glaze: A sweet-tangy drizzle that ties the salad together.
- Salt and pepper: Season each layer to elevate the individual ingredients.
Quantities and full directions are provided in the recipe card below.
How to make this recipe
Preparation is straightforward: slice the heirloom tomatoes and peaches, halve the cherry tomatoes, tear the burrata and chop the basil. Layer the sliced fruit and tomatoes on a large serving platter, season lightly with salt and pepper between layers, scatter the burrata and cherry tomatoes, then finish with basil, olive oil and a balsamic glaze.
Pro tip: If your tomatoes are especially juicy, place the slices on paper towels and blot them lightly to remove excess moisture before arranging them on the platter. This helps keep the salad from becoming watery and preserves the texture of the burrata.
Tips for success
- Pat juicy tomato slices dry to prevent the salad from getting soggy.
- Assemble the salad right before serving for the best appearance and texture.
- Use room-temperature tomatoes and peaches for more pronounced flavor.
- Season each layer with a bit of salt — it enhances the natural flavors of the fruit and cheese.
Recipe FAQs
For best texture and appearance, assemble the salad just before serving. You can slice the tomatoes and peaches a few hours ahead and store them separately in the refrigerator.
Yes—fresh mozzarella is a fine substitute if you prefer a firmer cheese. Burrata, however, offers a creamier, more indulgent bite.
Serving suggestions
This salad pairs beautifully with grilled proteins and simple mains. It works as a bright appetizer with crusty bread or as a refreshing side to nearly any summertime meal.
- Serve as an appetizer with slices of crusty bread for scooping the burrata.
- Offer it as a side with grilled meats or seafood for an easy summer menu.
- For a light dinner, pair with roasted or grilled chicken and a simple grain, like farro or couscous.
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Tomato Peach Burrata Salad
Ingredients
- 3 large heirloom tomatoes, sliced 1/4″ thick
- 2 large peaches, ripe yet firm, sliced
- 8 ounces burrata cheese, torn into pieces
- 1/2 cup cherry tomatoes, halved
- 1/3 cup freshly chopped basil
- 2 tablespoons extra-virgin olive oil
- Balsamic glaze, for drizzling
- Salt and freshly ground black pepper, to taste
Instructions
- If tomatoes are especially juicy, place slices on paper towels and blot gently to remove excess moisture.
- Arrange sliced heirloom tomatoes and peaches on a large serving platter, seasoning each layer with a pinch of salt and a little pepper.
- Pat burrata dry with paper towels, tear into pieces and distribute evenly over the tomatoes and peaches. Add halved cherry tomatoes and scatter chopped basil.
- Drizzle with extra-virgin olive oil and balsamic glaze, then finish with a final sprinkling of salt and freshly ground black pepper. Serve immediately.
Notes
- Tip: Lightly pat tomato slices dry if needed to keep the salad from becoming watery.
- Choose peaches that are ripe but still slightly firm so the slices hold their shape on the platter.
- For the best texture and flavor, remove burrata from the refrigerator about 20–30 minutes before serving so it comes to room temperature.
- Assemble right before serving for the freshest flavor and best presentation.
Nutrition
Nutrition is estimated using a food database and is provided as a guideline for informational purposes only.