Tomato, Peach, and Burrata Salad Recipe

Introduction

This Tomato, Peach, and Burrata Salad is a vibrant and fresh dish perfect for summer. Combining sweet peaches and cherries with juicy tomatoes and creamy burrata, it’s dressed in a fragrant herb vinaigrette that brightens every bite.

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic or champagne vinegar
• 1 tablespoon honey
• 1/2 shallot, finely chopped
• 1 clove garlic, grated
• 1 teaspoon lemon zest
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh thyme
• Red pepper flakes, to taste
• Kosher salt and black pepper, to taste
• 1 1/2 to 2 cups cherry tomatoes, halved if large
• 2 to 3 peaches, sliced into wedges
• 1 cup pitted fresh cherries
• 8 ounces burrata cheese, at room temperature
• 1/4 cup toasted pumpkin seeds (or other nuts/seeds)

Instructions

1. Step 1: To make the vinaigrette, combine olive oil, vinegar, honey, shallot, garlic, lemon zest, chopped basil, oregano, dill, thyme, red pepper flakes, salt, and black pepper in a glass jar. Whisk or shake well until smooth. Taste and adjust seasoning as needed.
2. Step 2: In a large bowl, toss the cherry tomatoes, peach wedges, and pitted cherries with one third of the vinaigrette. Let the mixture sit at room temperature for 15 minutes or refrigerate for up to 4 hours to allow flavors to meld.
3. Step 3: Break the burrata cheese into pieces and scatter over the salad. Drizzle the remaining vinaigrette on top, then sprinkle with toasted pumpkin seeds and extra fresh herbs if desired.
4. Step 4: Serve immediately, ideally with grilled or toasted bread on the side.

Tips & Variations

• Use ripe, in-season peaches and cherries for the best flavor.
• Substitute burrata with fresh mozzarella if burrata isn’t available.
• Add a handful of arugula or baby spinach for extra greens.
• For a nutty crunch, try toasted almonds or chopped pistachios instead of pumpkin seeds.
• If you prefer a sweeter dressing, increase the honey slightly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Burrata is best added just before serving, so keep it separate if storing salad ahead. If refrigerated, let the salad come to room temperature before serving for the best taste. Avoid reheating as the fresh ingredients are best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can toss the fruit and tomatoes with the vinaigrette up to 4 hours in advance and refrigerate. Add the burrata and seeds just before serving to keep textures fresh.

What can I do if I don’t have fresh cherries?

If fresh cherries aren’t available, you can omit them or substitute with halved strawberries or grapes for a similar burst of sweetness.

Tomato, Peach, and Burrata Salad Recipe

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★★★★★

4.9 from 71 reviews

• Author: Noah
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and vibrant Tomato, Peach, and Burrata Salad featuring a flavorful herb vinaigrette, fresh seasonal fruits, creamy burrata cheese, and crunchy toasted pumpkin seeds. This salad combines sweet and savory elements to create a perfect light meal or side dish for warm-weather dining.

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Ingredients

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Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic or champagne vinegar
• 1 tablespoon honey
• 1/2 shallot, finely chopped
• 1 clove garlic, grated
• 1 teaspoon lemon zest
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh thyme
• Red pepper flakes, to taste
• Kosher salt and black pepper, to taste

Salad

• 1 1/2 – 2 cups cherry tomatoes, halved if large
• 2–3 peaches, sliced into wedges
• 1 cup pitted fresh cherries
• 8 ounces burrata cheese, at room temperature
• 1/4 cup toasted pumpkin seeds (or other nut/seed)

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Instructions

1. Make the vinaigrette: In a glass jar, combine the extra virgin olive oil, balsamic or champagne vinegar, honey, finely chopped shallot, grated garlic, lemon zest, chopped basil, oregano, dill, thyme, red pepper flakes, kosher salt, and black pepper. Whisk vigorously until the mixture is emulsified and smooth. Taste and adjust seasoning to preference, adding more chili flakes, salt, or pepper as desired.
2. Toss the fruit: In a large bowl, add the halved cherry tomatoes, sliced peaches, and pitted cherries. Pour one-third of the vinaigrette over the fruit and gently toss to evenly coat. Let the fruit marinate at room temperature for 15 minutes, or refrigerate for up to 4 hours to allow flavors to meld.
3. Assemble the salad: Break the burrata cheese into large pieces and scatter them over the dressed fruit. Drizzle the remaining vinaigrette on top, then sprinkle with toasted pumpkin seeds and additional fresh herbs if desired.
4. Serve: Present the salad immediately, accompanied by grilled or toasted bread to complement the creamy and juicy textures.

Notes

• Use ripe but firm peaches for better texture and sweetness.
• Fresh cherries add sweetness and balance, but can be substituted with other seasonal stone fruits.
• For a nuttier crunch, substitute pumpkin seeds with toasted walnuts or pecans.
• Serve this salad as a light lunch or a side dish with grilled meats or seafood.
• Make the vinaigrette in advance and store in the refrigerator for up to 3 days; bring to room temperature before using.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: Tomato Salad, Peach Salad, Burrata Recipe, Summer Salad, Fresh Fruit Salad, Herb Vinaigrette, Light Vegetarian Meal