Stone fruit and tomatoes make a better summer salad.
Tomatoes and summer stone fruit — especially peaches — combine with the world’s most creamy and indulgent fresh cheese in this tomato, peach and burrata salad recipe that makes summer truly special.
Why This Tomato, Peach + Burrata Salad Is So Darn Good
I think we can all agree that the height of summer — July and August — make for some of the best eating of the year. All the good fruits and vegetables are in season, like watermelon, blueberries, tomatoes, and especially stone fruit like peaches, cherries, and plums.
Fruit may be sweet, but it tastes excellent incorporated into savory dishes, like this tomato and peach burrata salad — with some plums and cherries for good measure.
How sweet and salty make this recipe work.
This stone fruit tomato, peach burrata salad is not very different from a traditional caprese salad of tomato, mozzarella, and fresh basil. Like peaches, plums, and cherries, tomatoes are a fruit. And burrata is fresh mozzarella’s sexier, creamier cousin. Both use fresh basil.
The fruits here have more sweetness than standard tomatoes. And that is a good thing. This peach burrata salad achieves perfect balance of flavor because the fruit’s sweetness is tempered by small tomatoes, and complemented by salty prosciutto de Parma, the burrata, and a generous pinch of flaky sea salt on top.
A quick note/tip: If your kitchen pantry does not include a flaky garnishing sea salt like Maldon yet, treat yourself. It is an essential chef ingredient for finishing many dishes, from grilled steaks to salads.
Summer Stone Fruit Peach and Burrata Salad: Recipe Notes
- As with many summer recipes — especially salads — feel free to mix up the fruit and proportions as well. I could see watermelon working here and adding an excellent pink color, and nectarines would also be perfect.
- A syrupy, aged balsamic is expensive, but another worthy investment. It tastes rich and only softly acidic, with notes of coffee and cherry. A little goes a long way, and you will have it forever. I like this Campari 15-year balsamic.
You’ll also like:
Summer Tomato, Peach + Burrata Salad
- 8 ounces fresh burrata (or fresh mozzarella)
- 5 small- to medium-sized peaches, sliced thin
- 3 small Italian sweet plums, or 1 standard purple plum, halved or cut into wedges, pits removed
- 1 large handful of cherries
- 1 pint sungold or grape tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- fresh basil leaves, torn
- 1 generous pinch of flaky sea salt, like Maldon
- fresh-cracked black pepper
- 6 to 8 slices prosciutto de Parma, optional
- 1 tablespoon aged balsamic vinegar, optional
- Arrange the fruit and prosciutto (if using) on a serving platter, scattering the tomatoes last.
- Drain the burrata and gently cut into large halves or quarters. Nestle amid the fruit.
- Drizzle everything with the olive oil (especially the burrata) and the aged balsamic vinegar, and sprinkle all over with a generous pinch of salt and fresh pepper. Add the basil and serve.