Easy Summer Peach Burrata with Tomato Salad Recipe
This tomato peach burrata salad is summer on a plate. And it’s so easy that I hate even to call it a recipe. It combines ripe peaches, creamy burrata cheese, thick wedges of heirloom tomatoes, fresh leafy greens, balsamic glaze, and extra virgin olive oil. And as far as salad recipes go, it’s ready in minutes. But it still looks fantastic and is filled with flavor. It can be a side dish or even a main course.
I recently bought peaches from The Peach Truck. If you aren’t familiar with The Peach Truck, it is a company started in a small vintage ’64 Jeep Gladiator by a couple who filled the Jeep with farm-fresh peaches and sold them in Nashville in 2012. Now they use much bigger trucks and cover a big chunk of the eastern US with fast, fresh peach delivery during the summer months. I made my first purchase from them this season after hearing from so many people how much they loved their peaches. It was a fun experience, and the peaches were fantastic. It was like picking up a southern farm stands peaches right here in Pittsburgh.
So with all these peaches, I now needed a bunch of peach recipes. This recipe is one my sister has been making a lot this summer. In fact, I got a text from a loyal fan of Fork & Wander, with a photo of the salad and the message saying, “You have to make this and put it on Fork & Wander.” She was right, and it’s delicious.
For another peach recipe check out my Easy Peach Custard Pie Recipe.
Summer Peach Burrata With Tomato Salad
This summer salad is best right at the height of the peach season, which happens to coincide with the best time of year for fresh tomatoes. Both heirloom and cherry tomatoes are used in this recipe. Fresh herbs and lettuce right from the garden or farmer’s market are the perfect base for the salad. Fill a large platter with your greens, slice the tomatoes, and top with sweet peaches.
I love burrata; it’s creamy and flavorful. This salad is much like a Caprese salad with a creamier cheese and sweet peaches. Not familiar with fresh burrata? It is a shell of fresh mozzarella wrapped around a mixture of cheese curds and cream, all formed into a ball. It has a creamy texture and perfectly pairs with stone fruits, tomatoes, and crusty bread.
This dish gets it herbaceous flavor from some fresh basil leaves for an herbaceous flavor. To give it a little more punch and a great addition of color, we are adding nasturtiums, an edible flower with a peppery taste similar to radishes. If you aren’t growing nasturtium, you can often find edible flowers in your local market or at a farmer’s market. You will find the peppery flavor pairs well with the sweet, juicy peaches.
Top this with a simple balsamic glaze dressing and extra virgin olive oil. The glaze is simply a thick syrup made with a balsamic reduction. It enhances the sweetness of the sliced peaches and compliments the tangy tomatoes.
Get Creative!
The other nice thing about the recipe is it can be altered based on what you have in your kitchen. Add a toasted nut like pistachio, pine nuts, or walnuts for some crunch. A savory prosciutto is another excellent addition to the top of the salad. Feeling adventurous, try grilled peaches. Have fun with your spin on this peach burrata salad recipe, or follow the recipe below. Either way, you will have a crowd-pleaser on your hands.
Easy Summer Peach Burrata with Tomato Salad Recipe
Ingredients
- 4-6 cups of chopped lettuce
- 1 pint of cherry tomatoes halved
- 1-2 heirloom tomatoes cut into wedges
- 3-4 ripe peaches sliced a little lemon juice will help keep it bright
- 2-3 balls of burrata cut into pieces
- Fresh basil
- 1 cup nasturtium flowers optional
- 1/4 cup of balsamic glaze
- 1/4 cup of extra virgin olive oil
- Salt and Pepper
Instructions
- Tear the lettuce into pieces and place on a large platter. Add the halved cherry tomatoes and heirloom tomato wedges. Add the sliced peaches and burrata pieces. Top with cut fresh basil leaves. Drizzle with balsamic glaze and olive oil, add nasturtium flowers if using. Season generously with salt and pepper. Serve immediately or refrigerate. It pairs nicely with toasted, crusty bread.
