Burrata Peach Salad with Tomatoes
This burrata peach salad layers the season's best produce. Ripe peaches and fresh-off-the-vine tomatoes are paired with creamy burrata, on a bed of peppery arugula, balsamic vinaigrette, and a spoonful of pesto.
This post may contain affiliate links. Please see our disclosure policy.
Every August, my garden produces more cherry tomatoes than I know what to do with, and this burrata peach salad is one of the best ways I’ve found to use them. I pair my homegrown cherry tomatoes with whatever heirloom varieties catch my eye at the farmers market, then layer in peak-season peaches and fresh burrata for a salad that always makes guests light up when it hits the table.
Burrata has a way of making everything feel a little more special. It’s creamy and indulgent without being heavy, and it turns a simple summer salad into something that looks genuinely impressive as a centerpiece. The finishing touch is a drizzle of my go-to pesto, which adds an herbaceous depth that plays beautifully alongside the balsamic vinaigrette and the sweetness of the peaches.
This is the kind of dish that tastes like more effort than it actually is, which is exactly what you want when you’re feeding people in the heat of summer.
What Goes Into a Peach Burrata Salad
What makes this burrata peach tomato salad so special is the combination of fresh, simple ingredients layered together:
- Arugula and fresh herbs: Peppery arugula is tossed with basil, mint, and dill for a bright, fresh base. Season your greens with a few pinches of salt before drizzling on about half of the vinaigrette.
- Peaches and tomatoes: The peaches are at the peak of ripeness and smell brilliant. They’re paired with a trio of tomato varieties, including cherry and Lemon Boys I grew in my garden. I added an heirloom tomato that I picked up at the market to add more size and variety. You can mix and match whatever tomatoes are in season and readily available in your region.
- Burrata: Creamy burrata adds richness and ties everything together. This salad uses an 8-ounce container available at most cheese counters.
- Toasted pine nuts: In a dry skillet over medium heat, add raw pine nuts and let roast for 4 to 5 minutes, tossing frequently, until fragrant. This will add a toasty finish to the salad. Don’t have pine nuts? Try chopped pistachios instead.
- Balsamic vinaigrette & pesto: A tangy homemade balsamic dressing forms the base, while a spoonful of Dairy-Free Pesto adds an herbaceous boost and complements the fresh herbs.
How to Serve Burrata Peach Salad
This burrata peach salad is as beautiful as it is delicious. It’s perfect for backyard dinners, picnics, or any time you want a simple yet elegant dish that shines as bright as the sun. If you love this combination, the Strawberry Burrata Salad is another stunning option for summer entertaining. Pair either with crusty bread and a chilled glass of rosé, and you have the makings of a memorable gathering.
Burrata Peach Salad with Tomatoes
Ingredients
For the salad
- 4 ounces baby arugula
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh dill, chopped
- 2 peaches, pitted and sliced into wedges
- 3 cups mixed tomatoes, chopped and sliced
- 8 ounces burrata
- 3 tablespoons toasted pine nuts
For the balsamic vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon shallot, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
Extras for serving
- 3 tablespoons Dairy-Free Pesto
- 1 teaspoon flaky sea salt
- Additional fresh basil, mint and dill
Instructions
- Make the vinaigrette by adding all ingredients to a small bowl or glass measuring cup. Whisk together until combined. Taste and adjust seasoning, as needed.
- Grab a large platter or serving bowl. Toss together arugula, fresh basil, mint and dill, and layer onto the serving dish. Drizzle with about half of the vinaigrette.
- Top the herb and arugula salad with peaches and tomatoes. Break open burrata and place onto the platter. Drizzle the rest of the vinaigrette onto the salad.
- Sprinkle on toasted pine nuts and garnish with extra fresh herbs, pesto (if using) and flaky sea salt.
- Serve.
Like this? Leave a comment below!
I love this salad!!