This peach and burrata Caprese salad is a great example to show you that food doesn’t have to be fussy to be delicious. It may be simple. But those perfectly ripe peaches and tomatoes give off an aroma that screams out “Summertime!”
And the rich, creaminess of the burrata doesn’t hurt.
Mr. uglyducklingbakery and I recently went out for dinner without the kiddo for the first time in a long time. Among other deliciousness, one of our starters was a burrata salad. And I became curious if I could make it at home.
I didn’t make the burrata in this recipe. But making mozzarella is now on my to-do list.
Tips and tricks for this peach and burrata Caprese
It turns out that burrata is something that you should enjoy without knowing all the details. Because burrata is mozzarella that has been filled with stracciatella – a mixture of mozzarella and cream. There’s a reason it all oozes out when you cut it.
Burrata is best served whole in order to get the experience of cutting into it and watching the stracciatella flow out.
Variations and additions
You can peel the peaches if you like. Use the tip of a paring knife to make a large, shallow X in the skin of the bottom of the peach. Drop them in boiling water for 30 to 60 seconds, lift them out with a slotted spoon, and place them into a bowl of ice water. The skin should peel off easily.
Grilling the peaches would add a layer of complexity to the taste and effort. Some commenters have suggested that prosciutto would also be a complementary addition.
Traditionally, Caprese salad does not have any vinegar, but it is not unusual to see vinegar added. No one will kick you off the island. If you want to add balsamic vinegar to your Caprese, drizzle it on at the same time as the olive oil.
FAQs about this recipe
It would still be edible, but you would lose the texture and consistency. So not recommended, especially for burrata.
We’ve had Caprese sandwiches, skewers, and pizza (the Margherita) so far this summer.
Someone suggested this recipe for a beginner, but let me know in the comments if you have a favorite to recommend!
Check out other uglyducklingbakery side dishes and salads like this orzo pesto salad, watermelon panzanella, spinach Caprese salad with cherry vinaigrette, or this rainbow salad bowl with maple Dijon dressing.
Peach and Burrata Caprese Salad
- 8 ounces burrata, whole
- 2 medium to large ripe peaches
- 2 to 3 medium to large ripe tomatoes
- ½ teaspoon salt
- ¼ cup basil leaves
- 1 tablespoon extra virgin olive oil
- Place the burrata in the center of shallow serving dish.8 ounces burrata, whole
- Pit the peaches and slice them about one half inch thick.2 medium to large ripe peaches
- Core the tomatoes and slice them to a similar thickness.2 to 3 medium to large ripe tomatoes
- Arrange the peaches and tomatoes around the burrata.
- Sprinkle with salt, arrange the basil leaves, and drizzle the olive oil on top as desired.½ teaspoon salt, ¼ cup basil leaves, 1 tablespoon extra virgin olive oil
- Let sit at room temperature until serving. The salad would benefit from sitting for about 30 minutes if the time is available.
- (If desired) To peel peaches, use the tip of a paring knife to make a large, shallow X in the skin of the bottom of the peach. Drop them in boiling water for 30 to 60 seconds, lift them out with a slotted spoon, and place them into a bowl of ice water. The skin should peel off easily.
- Grilling the peaches would add a layer of complexity to the taste and effort.
- Some commenters have suggested that prosciutto would be a complementary addition.
- See the FAQs re: vinegar, which could be drizzled on at the same time as the olive oil.
If you make this peach and burrata Caprese salad, please comment and rating here.