Caprese Salad with Burrata and Peaches
This Peach and Burrata Caprese salad combines sweet juicy peaches with the creaminess of burrata. The result is a colorful dish in just 15 minutes that’s perfect for any occasion, whether you’re having a celebration dinner or flipping burgers in the backyard.
This salad is proof that scrumptious food doesn’t have to be fussy to be delicious. It may be simple. But add the decadence of burrata to perfectly ripe peaches and tomatoes, and you’ll taste summer in every bite.
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Ingredients
The classic Caprese salad has fresh mozzarella, sliced tomatoes, and fresh basil seasoned only with olive oil and salt and no vinegar. This peach and burrata Caprese salad adds fresh peaches and substitutes burrata for the mozzarella.
About burrata
Burrata is a fresh Italian cheese made from cow’s milk. 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 Caprese salads, cheesy pasta, and pizza recipes.
Identifying ripe peaches and tomatoes
Whether you pick your own or get them at the market, choose peaches and tomatoes that are slightly soft to the touch and have a vibrant color. They should smell sweet.
Both peaches and tomatoes emit ethylene gas, so they continue to soften after picking, just like avocados and bananas, although they won’t get any sweeter. For best flavor, store your peaches and tomatoes at room temperature, and refrigerate them only if they become over-ripe.
Tip from the wise quacker: this burrata Caprese salad with fresh peaches is truly best in summer when your tomatoes and peaches are at their peak.
Please see the recipe card below for complete information on ingredients and quantities.
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.
- Grill the peaches for a layer of complexity to the taste (and effort).
- Drizzle on some good, thick balsamic vinegar.
- Add some prosciutto!
Recipe tips and tricks
How to cut peaches
Wash the peach, then, use a small paring knife to cut around the peach from north pole to south pole and back again, following the curve of the fruit. Holding each hemisphere in a hand, gently twist in opposite directions. The peach should come apart easily.
Remember to always pay attention and exercise caution with knives. They are, not surprisingly, the biggest hazard in the kitchen.
Composing the salad
Making a peach Caprese salad with burrata is just about layering together ingredients to get a taste of each in each bite.
Step 1: place the burrata in the center of shallow serving dish.
Step 2: alternate layers of half-inch slices of peaches and tomatoes around the burrata.
Step 3: finish off your burrata Caprese salad by sprinkling the tomatoes and peaches with salt, add the whole basil leaves, and drizzle olive oil on top. If you want to add balsamic vinegar, drizzle it on at the same time as the olive oil.
Step 4: keep your peach burrata Caprese salad at room temperature until serving. The salad would benefit from sitting for about 30 minutes if you have the time.
What to serve with this salad
Here are a few ideas how to serve your Caprese salad with burrata and peaches:
- Keep it simple with pan-roasted chicken breasts or some simply grilled meats.
- Add in a green vegetable or raw carrot salad.
- Add a challah roll or slice of semolina bread and salted butter to soak up the peach and tomato juices.
- If you’re drinking wine, go for a passion fruit spritz or with an Italian pinot grigio for a light, crisp taste pairing.
Recipe FAQs
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, but I wouldn’t serve it to guests!
Frozen burrata is edible, but it loses its creamy texture and consistency. Not recommended.
I’d suggest Caprese sandwiches, skewers, and Margherita pizza.
I have never made the burrata in this recipe, but making homemade burrata and other mozzarella is on my “to cook” list.Someone suggested this recipe for a beginner, but let me know in the comments if you have a different favorite to recommend!
Related salad recipes
Check out other Ugly Duckling Bakery seasonal salads like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Peach Burrata Caprese Salad
Ingredients
- 8 ounces burrata, whole
- 2 medium to large ripe peaches
- 2 to 3 medium to large ripe tomatoes
- ½ teaspoon salt
- ¼ cup fresh basil leaves
- 1 tablespoon extra virgin olive oil
Instructions
- 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
- Alternate slices of 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 fresh 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.
Notes
Nutrition
This Caprese salad with burrata and peaches was first posted August 3, 2021. It was last updated May 30, 2023
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