Peach and Burrata Caprese Salad
This peach and burrata Caprese salad combines sweet ripe peaches with the creaminess of burrata. The result is a colorful and refreshing dish that is perfect for any occasion, from a celebration dinner with friends to a backyard barbecue.
The classic Caprese salad has fresh mozzarella, sliced tomatoes, and fresh basil seasoned only with olive oil and salt. This peach and burrata Caprese salad adds fresh peaches and substitutes burrata for the mozzarella.
Caprese salads are great examples of how food doesn’t have to be fussy to be delicious. It may be a simple salad. But perfectly ripe, summertime peaches and tomatoes are slices of heaven. And the decadence of the burrata doesn’t hurt.
Mr. uglyducklingbakery and I don’t get many date nights without the kiddo. So when we do, we try to try new things and get dishes we can’t make ourselves. One of these nights, one of our starters was a burrata salad.
I became curious if I could make burrata. I haven’t ever made the burrata in this recipe, but making homemade burrata and other mozzarella is now on my to-do list.
Burrata is a fresh Italian cheese made from cow’s milk. It turns out that burrata, like buttercream frosting, is something you might want to enjoy without knowing all the details. I say that because burrata is mozzarella that has been filled with stracciatella – a mixture of mozzarella and cream. There’s a reason it oozes when you cut into it.
Burrata is best served whole in order to get that experience of cutting into it and watching the stracciatella flow out. It’s a great addition to salads like this Caprese salad, pasta, and pizza recipes.
Tips and tricks
Tip from the wise quacker: probably the most important tip to share about making this Caprese salad with fresh peaches is to make it only in summer when your tomatoes and peaches are at their peak.
Making the peach burrata Caprese is just about layering together ingredients to get a taste of each in each bite. First, place the burrata in the center of shallow serving dish. Then alternate layers of half-inch slices of peaches and tomatoes around the burrata.
Finish off your salad by sprinkling the tomatoes and peaches with salt, add the whole basil leaves, and drizzle olive oil on top. Let the Caprese salad sit at room temperature until serving. The salad would benefit from sitting for about 30 minutes if you have the time.
Traditionally, Caprese salad does not have any vinegar, but it is not unusual to see vinegar added in some recipes. If you want to add balsamic vinegar to your Caprese salad, drizzle it on at the same time as the olive oil.
What to serve with this Caprese salad with burrata
Here are a few ideas how to serve your peach and burrata Caprese salad:
- Keep it simple with pan-roasted chicken breasts or another simple roast.
- Add a slice of semolina bread and salted butter to soak up the peach and tomato juices.
- If you’re drinking wine, go with an Italian pinot grigio for a light, crisp taste pairing.
Burrata is best served as fresh as possible, and this salad should ideally be served just after composing. Leftover Caprese salad can be stored in the refrigerator for a day or two.
Variations and substitutions
Peel the 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. Pit and slice.
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.
Frozen burrata is still edible, but you would lose the texture and consistency.
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 Ugly Duckling Bakery 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 your peach and burrata Caprese salad sit at room temperature, ideally about 30 minutes, until serving.
- (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.
- Vinegar is not part of a classic Caprese salad, but you can always drizzle on a bit of balsamic vinegar at the same time as the olive oil.
If you make this Peach and Burrata Caprese Salad, please leave a comment and rating here. Pretty please!
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