Fresh Tomato, Peach, and Burrata Delight A Refreshing Summer Salad Recipe

Oh, I’m so excited to tell you about this salad because it’s basically summer on a plate! Imagine the juiciest, sun-ripened tomatoes paired with sweet, fragrant peaches and topped with creamy burrata that just melts in your mouth. The colors alone—a mix of vibrant red, soft yellow, and pearly white—are enough to brighten any table. Plus, it’s crazy easy to pull together, making it perfect for those warm days when you want something fresh but still feel like you’re treating yourself. Trust me, once you try this combo drizzled with a little olive oil and fresh herbs, you’ll keep coming back to it all season long.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes

Ingredients

For the Main Dish:

• 3 medium ripe tomatoes (heirloom or vine-ripe), sliced
• 2 large ripe peaches, sliced
• 8 ounces fresh burrata cheese
• 1/4 cup fresh basil leaves, roughly torn
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze or reduction
• Salt and freshly ground black pepper, to taste

For the Garnish (optional):

• 1 tbsp toasted pine nuts or walnuts
• Fresh cracked black pepper

How I Make It

Step 1:

Start by gently rinsing your tomatoes and peaches under cool water, then pat them dry. Slice the tomatoes into about 1/4-inch thick rounds and the peaches into similar-sized wedges so they layer nicely together.

Step 2:

Arrange the tomato and peach slices alternately on your serving plate or big shallow bowl. This way, their colors and flavors mingle beautifully and look inviting.

Step 3:

Tear the burrata into chunks or gently pull it apart to create soft, creamy pockets that you can nestle between the fruit and veggie slices. Don’t rush here; part of this salad’s magic is that luscious, milky texture.

Step 4:

Sprinkle the fresh basil evenly over the top. The green gives a fresh, herbaceous note that brightens the whole dish.

Step 5:

Drizzle the entire salad lightly with the extra virgin olive oil for a silky finish and follow with a generous few drops of balsamic glaze for that perfect tangy sweetness.

Step 6:

Finish by seasoning with a pinch of salt and freshly ground black pepper. If you want a little crunch, toss on some toasted pine nuts or walnuts for extra texture. Serve immediately and enjoy the fresh, summery vibes!

Variations & Tips

• Swap peaches for nectarines or plums if you want a slightly different sweet-tart profile.
• Use burrata’s close cousin, fresh mozzarella, if burrata isn’t available—though it won’t be quite as creamy.
• Try adding a handful of arugula or baby spinach underneath the layers for a peppery green punch.
• If peaches aren’t in season, grilled peaches add a lovely caramelized flavor.
• A squeeze of fresh lemon juice can replace balsamic glaze for a brighter tang.
• Toast nuts on a dry pan over medium heat until golden and fragrant, about 2 minutes, but watch carefully to prevent burning.

How I Like to Serve It

This salad is a dream as a light lunch on a sunny patio or as a starter when grilling out with friends. It also pairs beautifully with crusty bread and a crisp white wine for a simple yet elegant dinner. Perfect for summer picnics or to add freshness to weekend brunches.

Notes

• Best eaten fresh; burrata tends to get watery if left out too long in hot weather.
• If you have leftovers (not that you will!), store components separately in airtight containers in the fridge for up to 1 day.

Closing: This Fresh Tomato, Peach, and Burrata Delight always feels like a little bite of sunshine—easy, elegant, and full of summer’s best flavors!