Peach Burrata Salad with Tomatoes
Aug 23, 2025
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When peaches are at their peak, they are a brilliant addition to a summer salad. This Peach Burrata Salad with Tomatoes makes sliced peaches the star of the recipe. They are paired with garden-grown and market-picked tomatoes and topped with fresh burrata.
I’ve made variations of this recipe through the years to serve at dinner parties and summer gatherings. It makes an incredible centerpiece for a garden party. Drizzled with balsamic vinaigrette and finished with toasted pine nuts, my go-to pesto recipe adds even more flavor to the dish.
Summer Ingredients that Shine
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.
A Summer Salad Worth Sharing
This Peach Burrata Salad with Tomatoes 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. Pair it with crusty bread and a chilled glass of rosé, and you have the makings of a memorable summer party.
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!!