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This fresh tomato peach salad with creamy burrata cheese is the ultimate summer dish! Juicy heirloom tomatoes and sweet Southern peaches come together in a Caprese-style salad that’s almost too pretty to eat.
If you enjoy the sweet-and-savory combo here, don’t miss my Marinated Fresh Fig and Mozzarella Salad and these crowd-pleasing Honey Whipped Ricotta Crostini with Peaches and Prosciutto!
Table of Contents
- Peach Season Called and It Wants You to Make This
- Let’s Break Down the Brilliance
- What You’ll Need (and Nothing You Won’t)
- Variations
- Assembling the Salad Like a Southern Boss Lady
- Recipe FAQs
- How to Serve and What to Sip
- Expert Tips
- More Summery Bites Worth Bookmarking!
- Fresh Peach and Tomato Caprese Salad with Burrata Recipe
Peach Season Called and It Wants You to Make This
Southern summers are peach perfection – literally. Peaches have been grown in the American South since the 1500s, and we take pride in our sweet, juicy bounty. Tossing peaches into a classic tomato Caprese salad might sound unconventional, but down here in Dixie, it just makes delicious sense. This recipe marries two of Mother Nature’s ripest summer indulgences – sun-ripened tomatoes and fragrant peaches – for a salad that tastes like pure summer on a plate.
I adore this dish because it’s elegant enough for company but easy enough for any day. No need to turn on the oven in our sweltering Charleston heat – praise be! Instead, we let fresh produce shine. Every time I set this out, whether at a family cookout or a friend’s porch party, it disappears faster than you can say “y’all want seconds?” 😉 With its vibrant colors and sweet-savory charm, this peach and tomato salad is one of those Southern staples we expect to see at summer gatherings (alongside the hurricane punch (Pirates Punch) and deviled eggs, of course). It pairs beautifully with everything from grilled chicken to a simple hunk of bread for mopping up those tasty juices. In short, it’s a salad that’ll make you slap your knee and say, “Well, isn’t that just the best of summer!”
Let’s Break Down the Brilliance
- Peak Seasonal Flavor – Ripe heirloom tomatoes and juicy peaches bring sweet-meets-savory perfection. The peach’s natural sweetness balances the tomato’s acidity for max summer flavor in every bite.
- Creamy & Salty Balance – Creamy burrata (a rich fresh mozzarella) adds soft texture against the fruit. A sprinkle of sea salt and crack of black pepper ties it all together—don’t skip salting the tomatoes to deepen their flavor.
- Simple, No-Cook Preparation – No stove, no pan—just fresh fruit, lemon vinaigrette, and layering. Lightly dressed peaches keep the salad bright, and balsamic vinegar is best passed at the table, not poured on top.
What You’ll Need (and Nothing You Won’t)
This salad relies on a handful of fresh ingredients – quality is key! Here are the key ingredients that make this recipe shine!
- Heirloom Tomatoes – Use ripe heirloom or vine-ripe tomatoes for the best flavor. Their juices mix beautifully with the dressing—cherry or plum tomatoes work too, but heirlooms make this salad shine.
- Fresh Peaches – Choose ripe yellow peaches for sweetness and structure; white peaches work too. They add natural sweetness, fiber, vitamin C, and just the right touch of Southern charm.
- Burrata Cheese – Creamy burrata (fresh mozzarella filled with cream) adds rich texture. Tear it over the salad for a luxurious finish—fresh mozzarella works too, but burrata brings the wow.
- Salad Greens, Basil & Fresh Herbs – Sweet basil is essential for that Caprese flavor. Toss in salad greens and a mix of fresh herbs like parsley, thyme, and marjoram to make everything pop with the fruit.
See the recipe card for full information on ingredients and quantities.
Variations
One of the best things about this peach tomato salad is how flexible it is. You can easily tweak it to suit your needs or use what you have on hand. Here are a few variation ideas:
- Cheese Swaps – No burrata? Try goat cheese for tang or crumbled feta cheese for a salty kick—both pair well with the peaches and tomatoes.
- Add Some Protein – Top with grilled chicken, shrimp, or salmon to turn this salad into a full meal. The flavors pair perfectly with grilled proteins.
- Leafy Greens Base – Serve over arugula or spinach for a more traditional salad. The greens add fiber and a peppery bite.
- Grilled Peach Caprese – Grill the peaches for caramelized flavor. A quick sear on medium heat adds smoky depth—smoked tomatoes or grilled bread work too.
- Heartier Additions – Toss in toasted sourdough or cooked quinoa to make it more filling. These soak up the vinaigrette and turn the salad into a rustic, hearty dish.
Assembling the Salad Like a Southern Boss Lady
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Prep the Tomatoes
Slice the heirloom tomatoes thick, salt both sides, and let them “weep” on a rack for 15 minutes—like a proper Southern goodbye, it’s emotional but necessary for peak flavor. Just tip the tray to drain the juices; no blotting, we want juicy, not soggy!
2
Make the Vinaigrette
Squeeze half a lemon into a jar with 2 tablespoons of olive oil, then shake it like you mean it—when it turns cloudy, you’ve got yourself a zesty vinaigrette that flatters the peaches without stealing the spotlight.
3
Slice & Dress the Peaches
Slice the peaches into thick wedges, then give them a gentle toss in the lemon-oil dressing—think spa day, not spin cycle. They’ll soak up the flavor and stay bright without bruising their egos.
4
Arrange on a Platter
Time to assemble—tuck the tomatoes, peaches, and scored burrata onto a platter like you’re styling a picnic for people you want to impress but not intimidate. Think effortless abundance, not food magazine anxiety! Then tuck in those fresh basil leaves like edible confetti. Tear a few to release their aroma, scatter some thyme, marjoram, or mint if you’re feeling fancy, and let the whole thing look wildly intentional.
5
Ain’t Nothing Modest About This Salad
Give the whole platter a generous drizzle of olive oil, any remaining vinaigrette, and, if you’re feeling extra, a swoop of balsamic glaze over the burrata. Sprinkle with flaky sea salt (the kind that makes things taste expensive) and a crack of black pepper. Serve it right away with crusty bread—because those peachy, tomatoey juices aren’t going to mop themselves.
Recipe FAQs
Yes—peaches and tomatoes are surprisingly complementary because their sweet and tangy flavors balance each other beautifully, especially in summer salads.
Tomatoes are technically fruits, but their acidic, savory flavor makes them tricky in sweet fruit salads. However, paired with fruits like peaches, they shine in savory dishes.
Caprese means “from Capri,” referring to the Italian island where the tomato, mozzarella, and basil salad originated. It represents the Italian flag with its red, white, and green colors.
This salad is best served fresh, but you can prep the lemon dressing and slice the fruit ahead. Store components separately and assemble just before serving.
No need! The skins on both peaches and tomatoes add texture and color. If the fruit is ripe, the skins will be soft and pleasant to eat.
Heirloom tomatoes are ideal for their sweet flavor and vibrant color, but vine-ripened or even cherry tomatoes can work well if that’s what you have on hand.
How to Serve and What to Sip
Set out a bottle of balsamic glaze on the side so guests can drizzle as they like. Also, passing a high-quality balsamic vinegar at the table keeps the salad balanced and customizable. It can enhance the peaches’ sweetness, but honestly, the salad is fabulous even without either. Don’t forget crusty bread—baguette or sourdough is perfect for soaking up the tomato-peach-burrata juices.
To make it more filling, toss in torn bread chunks and let it sit a few minutes—now you’ve got a rustic Panzanella salad. Hosting? This dish also shines as the focal point of a generous board. Surround it with Ciliegine mozzarella, buffalo mozzarella, aged cheeses, olives, artichokes, and cured meats. The sweetness from the fruit and the richness of burrata balance beautifully with savory, briny extras.
For drinks, pair with a crisp Bordeaux Blanc or chilled rosé to match the salad’s brightness. A blonde farmhouse ale like Tabularasa works well with the tomatoes’ acidity. Or lean Southern with a Peach Bourbon Sweet Tea or fresh Peach Basil Mojito—served cold and poured often.
Expert Tips
- Use peak-season produce—ripe heirloom tomatoes and fragrant peaches are the backbone. If they’re meh, so is your salad.
- Salt the tomatoes and let them weep—this keeps your platter juicy but not soggy. No blotting, just drain and move on.
- Shake that vinaigrette until cloudy—emulsification helps it cling to those peaches instead of sliding off like bad sunscreen.
- Want to boost flavor? Whisk in a bit of honey, chopped shallot, or fresh thyme to your dressing. Just one of those tricks can take this from simple to “what is that amazing flavor?”
- Let the salad sit for 10 minutes after assembling. It’s not just resting—it’s mingling. The flavors deepen, the burrata softens, and everything gets cozier.
- Need a little crunch? Toss on some toasted pumpkin seeds or pine nuts right before serving.
- Serving with bread? Give it a quick toast with olive oil and garlic to level things up. It’ll soak like a dream.
- Feeling fancy? Swap your vinaigrette for a warm bacon dressing and drizzle right before serving. It’s smoky-sweet Southern sorcery.
More Summery Bites Worth Bookmarking!
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Fresh Peach and Tomato Caprese Salad with Burrata
Equipment
Ingredients
- 3 tomatoes, fresh; heirlooms, unique shapes and sizes and colors
- pinch Kosher salt
- lemon juice, fresh, from 1/2 lemon
- 2 tablespoons olive oil, plus, additional for serving
- 3 peaches, fresh; very ripe
- 1-2 cups salad greens
- 8 ounces (2 (4oz) balls Burrata, removed from refrigeration 30 minutes before serving and drained on paper toweling
- basil leaves, fresh
- herbs, fresh; parsley, marjoram, and thyme
- sea salt
- black pepper
Optional
- 3/4 cup Kalamata olives
- Balsamic glaze
Instructions
- Wash and slice the heirloom tomatoes about 1/2-inch thick, then cut the slices in half. Lay them out on a wire rack over a baking sheet and sprinkle lightly with kosher salt on both sides. Let the tomatoes sit and “weep” for about 15 minutes. This step draws out excess water and concentrates the tomato flavor. After 15 minutes, you’ll see juices on the tray – tip the rack to drain off the liquid, but do NOT blot the tomatoes dry (we want them juicy, just not watery!)3 tomatoes, pinch Kosher salt
- In a small bowl or a jar with a lid, combine the fresh lemon juice (from about half a lemon) and olive oil. Shake or whisk until the oil is emulsified and the lemon juice is well-incorporated (it will look slightly cloudy when fully blended). This zesty lemon-oil mix will enhance the peaches without overpowering them.lemon juice, 2 tablespoons olive oil
- Slice the peaches in half, remove the pits, and then slice each half into 1/2-inch-thick wedges. Place the peach slices in a bowl and toss them gently with the lemon-oil dressing. The peaches will soak up that bright vinaigrette, which keeps them from browning and amplifies their flavor. Be careful not to crush the peaches – a gentle toss or even using your clean hands works best.3 peaches
- On a large serving platter, arrange the salad greens. Artfully tuck the salted tomato halves and dressed peach slices in and around the salad greens until you have a big, pillowy pile. Add the balls of Burrata and GENTLY score them with a knife in an 'X' pattern to expose the cream. Don’t worry about perfection; this salad is rustic and meant to look bountiful.1-2 cups salad greens, 8 ounces (2 (4oz) balls Burrata
- Take those gorgeous fresh basil leaves and tuck them in between the peaches and tomatoes. Do the same with whichever fresh herbs you are using. You can leave the leaves whole for a pretty presentation or give them a slight tear to release their aroma. This not only adds flavor but makes the dish look vibrant and inviting.basil leaves, herbs
- Drizzle a bit more extra virgin olive oil over the entire platter – about a tablespoon or so, just to give everything a glossy finish. Then add a healthy pinch of flaky sea salt over the salad. The flaky salt really makes the flavors pop. Follow with cracked black pepper on top.2 tablespoons olive oil, sea salt, black pepper
- Optional; add briny Kalamata olives to the platter and a drizzle of a quality Balsamic glaze. Serve with country bread slices for mopping up the juices and dressing.3/4 cup Kalamata olives, Balsamic glaze
Notes
- Prep Ahead: You can slice the peaches and tomatoes and make the lemon vinaigrette a few hours in advance. Store each component separately in airtight containers, peaches in the fridge, tomatoes and the vinaigrette on the counter. Let the peaches come to room temperature before assembling the salad to bring back full flavor.
- Do Not Assemble Ahead: Once dressed, the peaches and tomatoes will release more juice, softening the burrata and potentially making the salad soggy. Serve freshly assembled.
- Leftovers: If you do have leftovers, store them in an airtight container for up to 1 day. The texture will be softer, but still tasty—perfect for scooping up with crusty bread or tossing with quinoa or arugula for a quick lunch. Do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a gorgeous summertime salad! I love this take on a classic caprese..the sweet peaches are a beautiful idea!
Tammy, aren’t you sweet to say – this is a salad I eat nightly during the summer because we have so many tomatoes. Grateful to our neighbor who keeps us stocked with peaches from his tree which are coming in FAST now! Thank you for this, Tammy! x- Jenny
What a great idea to add peaches!! Pinning this one!
I would have never added peaches! Can’t wait to try this. Pinned.
That sounds as refreshing as it looks! What a great combination – Thanks for sharing at the What’s for Dinner party. Hope to see you again at tomorrow’s party!
That looks amazing! I have never thought of adding peaches to a caprese salad. Pinned.
Joanne, this is seriously a delicious dish IF you are able to get your hands on the ABSOLUTE FRESHEST! A meal in itself 🙂 Hope You are doing VERY WELL!