Garden To Table Cheese Boards, Grazing & Entertaining

Peach, Tomato & Burrata Salad

This Peach, Tomato, and Burrata Salad is like summer on a plate. It has been on repeat over here since peaches came into season and I’m going to try and eek out as many more times as I can before they disappear. Sweet, juicy fresh peaches and ripe cherry tomatoes from the garden are layered with a creamy, rich Burrata cheese, and then drizzled with a balsamic honey vinaigrette. Top it off with fresh basil and marcona almonds and it’s heaven. This salad is beautiful, so so delicious, and the best part, so easy to make. It’s sure to be a hit at your next dinner or brunch.

The Inspiration

One of my favorite parts of summer is the luxury of fresh tomatoes from the garden. Each year I grow lots and lots of tomatoes, and am always looking for new ways to enjoy them. Peaches are another luxury of summer, and one worth celebrating during the window that they are at their peak.

The Ingredients

Similar to some of my other summer salads, this salad uses minimal ingredients and really lets each of them shine. The main ingredients are fresh peaches and cherry tomatoes all layered around rich and creamy mounds of Burrata cheese.

What is Burrata?

Burrata is a soft, fresh, creamy Italian cheese which dates back to the early 1900’s. It is similar to fresh mozzarella, but unlike mozzarella, which is firm all the way through, Burrata has a soft, creamy, decadent center.

Like mozzarella, Burrata is made from cow’s milk. The milk is warmed with rennet until it separates into curds and whey. They whey is drained off, and boiling water is poured over the curds, which are then stretched to creates a pliable cheese (essentially mozzarella). This is formed into a pouch then filled with a mixture of fresh cream and cheese curds and then sealed.

If you have not tried Burrata yet, I highly recommend it. it is equally good in hot dishes (like pizza) or in fresh salads such as this.

The Steps…

This quick and easy salad could not be simpler to prepare. Start by making the balsamic honey vinaigrette so it has a moment to meld. Next slice the peaches and cherry tomatoes. I like to halve the cherry tomatoes and cut the peaches into different size wedges to give a more rustic appearance. I cut some halves into thirds and some in half (it also depends on the size of your peaches)..

Next, put the Burrata cheese onto a platter, leaving the cheese in whole pieces. Layer the peaches and tomatoes around. Drizzle the peaches and tomatoes with the dressing. Top with Marcona almonds, fresh basil, and salt and freshly ground black pepper. Before serving, carefully open the Burrata by grabbing the mozzarella skin and gently pulling outward to expose the creamy center. Drizzle with a little extra virgin olive oil and sprinkle with a bit of salt. And serve!

If you want to plate these on individual salad plates, you can do so by splitting the Burrata up into smaller pieces. In this case I would plate the peaches and tomatoes first, dress them, and then put the cheese on last. To minimize the cream and whey running too much.

The Results

This Peach, Tomato, and Burrata salad is one of the best of summer salads. Made up of just a few simple ingredients it showcases the flavor and the quality of each. Nothing compares to fresh tomatoes from the garden. Pair them with ripe, fresh peaches, and a balsamic honey vinaigrette and you get a sweet, syrupy treat which, when put against the backdrop of a rich, creamy Burrata cheese is heaven.

If you make this Peach, Tomato & Burrata Salad be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

How To Make: Peach, Tomato & Burrata Salad



Adjust Servings
2 Peaches, Cut Into Wedges
2 Cups Cherry Tomatoes, Sliced In Half
8 Oz. Burrata Cheese
1/4 Cup Marcona Almonds
Fresh Basil, For Garnish
More Extra Virgin Olive Oil For Drizzling
For The Vinaigrette
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Balsamic Vinegar
1/2 Tsp. Honey
Nutritional Information
13.4 Grams Net Carbs
21.3 Grams Protein
32.8 Grams Fat
432 Calories


Make the dressing.
Add the ingredients to a measuring cup of jar. Mix vigorously to combine. Set aside.
Mark as complete
Wash and slice the peaches and tomatoes.
I sliced the cherry tomatoes in half. Slice the peaches into quarters and 1/6ths, depending on the size of the peach. I like to mix the two sizes up for a more rustic presentation.
Mark as complete
Put the Burrata cheese onto a platter and arrange the tomatoes and peaches around the cheese.
I started with the peaches and then added the tomatoes to fill in.
Mark as complete
Drizzle the dressing onto the peaches and tomatoes.
Generously drizzle the dressing onto the peaches and tomatoes, avoiding the cheese.
Mark as complete
Top with Marcona almonds, fresh basil, salt, and freshly ground pepper.
Again, avoiding the Burrata.
Mark as complete
When ready to serve, carefully pull apart the Burrata to expose the creamy center, drizzle with olive oil, and a bit of salt.
Carefully open the Burrata by grabbing the mozzarella skin and gently pulling outward to expose the creamy center. Drizzle with a little extra virgin olive oil and sprinkle with a bit of salt.
Mark as complete

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