Fresh Peach and Tomato Caprese Salad with Burrata

The image shows sliced tomatoes, sliced peaches, leafy greens, burrata cheese, fresh basil leaves, and a drizzle of balsamic glaze on a plate with a fork on the side.

5 from 3 votes

Fresh Peach and Tomato Caprese Salad with Burrata

Juicy heirloom tomatoes, sweet summer peaches, and creamy burrata cheese come together in this fresh twist on Caprese salad. Tossed with fragrant basil and a light lemon-olive oil dressing, each bite is a delightful balance of sweet, savory, and creamy—perfect for warm days!

Prep Time25

Total Time25

Course: Salad, Side Dish

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $3.25 per serving

Equipment

knife and wooden cutting board

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

Add a teaspoon of honey to the lemon vinaigrette to complement the sweetness of the peaches.

Let the assembled salad sit for 5–10 minutes before serving to allow the flavors to meld.

Sprinkle toasted pumpkin seeds or pine nuts on top for a bit of crunch and added texture.

Use a mix of ripe yellow and red peaches along with peak-season heirloom tomatoes for the best flavor and visual appeal.

This salad is best served freshly assembled, but a little prep ahead can go a long way:

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