Burrata Tomato Peach Caprese Salad
Peachy Perfect
If you’ve perused my site, you know I love burrata and I love a caprese salad. I could eat a caprese salad every week in the summertime and love to switch out the classic mozzarella cheese with burrata to keep things lively, and sometimes love to add in a variety of different fruits or vegetables depending on what’s in peak season.
In July and August, peaches are plentiful in the midwestern United states and they pair so nicely with tomatoes. The sweetness of a peach balances out the sweet tartness of the tomatoes and the acidity of the balsamic pairs perfectly! If you’ve never tried this combo, here is your sign that now is the time! It will have you excited to embrace the last few months of the summer season and use up all of your farmers market produce you picked up.
Tips For Making a Beautiful Burrata, Tomato, and Peach Caprese Salad
If you plan on making this peach caprese salad, here are a few tips to make it delicious:
- Don’t keep your tomatoes in the refrigerator! I feel like this is a common misconception that they need to stay cold, but they will maintain their flavor best if left in a cool place on the counter. If they start to get soft, you can add them to the fridge to extend their life slightly, but avoid it if you can!
- If you LOVE burrata (like I do) you can add another small ball of burrata to this recipe without overdoing it. It might not be for the masses, but if it sounds great to you, live your dreams!
- The lemon balsamic dressing goes great on so many other salads. If you have some leftover after you make this recipe, save it in the refrigerator for your next salad. I don’t have you season the dressing, as we season the salad at the end. If you want to repurpose it later, feel free to add some sea salt and black pepper to the dressing to make the flavors really pop.
- To easily cut your fruit into wedges, cut it in half first, cutting through the core lengthwise. Lay the fruit cut side down on your cutting board and then slice it into wedges at an angle, starting from one side and continuing along until the entire half is sliced.
Recipe Details
For this version of the peach caprese salad, you’ll start with a lemon balsamic vinaigrette. The lemon helps to brighten up the dressing of the salad and pushes the summer vibes of this recipe to the max. To assemble the dressing, you’ll add olive oil, balsamic vinegar, lemon juice, and honey to a jar and shake or mix until it’s all combined and emulsified. Emulsified means that the texture has become thicker than the dressing was at the start and all of the ingredients are blended together. This is the state you want your dressing to be in right before it’s served!
To assemble the salad, you’ll first lay down a bed of baby arugula. Baby arugula has a peppery spice to it, but is much milder than traditional arugula. The light bite of the greens creates a nice balance with the sweetness of the fruits and creaminess of the cheese on top.
Over the arugula, you’ll top the salad with wedges of tomato, peaches, broken pieces of burrata, fresh basil, and a drizzle of the lemon balsamic dressing. Season with flaky salt and freshly cracked black pepper. Serve right away and enjoy!
If you like the sound of this recipe, you should also check out these other ones:
- Heirloom Tomato and Burrata Caprese Salad
- Herb and Caper Vinaigrette with Burrata on Toast
- Persimmon Salad with Burrata, Dried Cranberries, Bacon, and Walnuts
Be sure to tag @laura.loves.to.cook on Instagram, Tik Tok, or Facebook to let me know how your recipes turn out. I hope you love it as much as I do!
Sweet peaches, tangy tomatoes, and creamy burrata are paired with a lemon balsamic dressing, arugula, and lots of fresh basil to create a perfect salad to enjoy fresh summer produce.
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- Juice of half a lemon
- 1/2 tbsp honey
- 3 cup or 3 handfuls of baby arugula
- 1 vine-ripened tomato, sliced into wedges
- 1 peach, sliced into wedges
- 1 large ball of burrata cheese
- 2 tbsp fresh basil leaves, torn
- Flaky salt and fresh ground cracked pepper, to taste
To a bowl or glass jar, add the olive oil, balsamic vinegar, fresh lemon juice, and honey. Stir vigorously or add a lid to the jar and shake, until the ingredients have come together and emulsified.
Set aside until ready to dress the salad.
To a large serving plate, add 3 cups, or 3 handfuls, of baby arugula.
Over the arugula, add the slices of tomato and peach, arranging so the slices are distributed equally across the plate.
Break open the ball of burrata cheese and tear into smaller pieces with your hands. Arrange the pieces of cheese around the plate, letting the cream in the center drip onto the rest of the salad.
Give the dressing one more shake or stir before serving and then drizzle the lemon balsamic dressing over the entire thing. Note: you may not need all of the dressing, dress it based on your preference!
Sprinkle flaky sea salt and crack fresh pepper over the top to season to your taste. Serve right away and enjoy.
