Peach, Tomato, & Burrata Salad
Updated: Jul 11, 2022
Is there anything better than the height of summer produce season? Everything is so fresh. The flavors are intense and complex. The colors are vibrant. The smells are intoxicating.
Whether you're growing produce yourself or visiting your local farmers market, this time of year comes with a cornucopia of amazing options for both fruits and vegetables. This simple yet incredibly delicious salad celebrates the freshness of the season and each bite is like its own little party.
Tomatoes are so plentiful this time of the year and if you live in the south like me, we have even a few months of great tomato season still. If you can't find fresh peaches (we're getting towards the end of the peach season, sadly), sub nectarines, plums or even sweet cherries (like bing cherries). But if you can get your hands on peaches, the combination of the flavors in this salad are just.... perfection (insert chef's kiss). And for me, the thing that sends this over the edge are the creamy dollops of burrata.
Admittedly I am horrible at growing anything. So the only thing I grow myself for this salad is the basil, but I have a top tier farmers market just down the street with amazing produce and I'm sure if you look, you do too. I'm hoping to one day have a vibrant garden of fruits and vegetables, but until then, my local growers will be getting all my business so I can make this salad!
So what are you waiting for? Make this salad while the summer season is hot!
Peach, Tomato, & Burrata Salad (Makes ~ 2 servings) Prep time: 10 minutes | Cook time: None
3 - 5 oz. baby arugula
2 medium-size tomatoes (or 1 large beefsteak/heirloom), cut into wedges
2 peaches, pit removed and cut into wedges
2 TB balsamic vinegar
2 TB olive oil
Juice of half a lemon
1 TB honey
6-10 basil leaves, cut into thin ribbons
4-6 oz. burrata cheese*
In a large bowl, whisk together the balsamic vinegar, honey, lemon juice, and olive oil. Season to taste with salt and pepper.**
Add the peaches, tomatoes, and basil to the bowl and gently toss to coat all of the fruit in the dressing. Let marinate for 5-10 minutes (up to 20)
Split the arugula evenly between two bowls for serving (I like using low, wide pasta bowls for big salads).
Spoon the fruit/basil mixture evenly over the arugula in each bowl then dress the salads with the remaining dressing to your liking.
Remove the burrata from the container and gently tear pieces off and dollop them over each salad. If you're using mini burrata, use one ball per bowl. If you have a larger piece of burrata, split it evenly between the bowls.
Drizzle salads with a little bit of olive oil to finish (optional) and enjoy!
*Recipe notes + Variations*
*Burrata usually comes in 1 large 8oz. ball. I find that 4 oz. per salad might be a bit too much, but you do you. Lately I have been able to find "mini" burrata, which is usually 2-3 balls per package. If you can find that, get it and use 1 ball per salad. The amount of cheese you use is completely subjective to your tastes so go with your heart here.
**You can use bottled balsamic dressing here no problem if you don't want to make your own dressing. The flavors will be slightly different without the honey or lemon juice, but it will work just fine.
The quantities for this salad make for a BIG salad. We eat this as a dinner and it's very filling (but still oh so light). If you want this as a smaller lunch or a starter, cut back to 1 tomato and 1 peach if making for two people or use the same quantities for 4 starter salads.
The amount of arugula you use is also completely up to you. 5 oz. split between 2 bowls makes for quite a large salad so we usually use a bit less than that. But again, if you're making 4 starter salads, you'll likely want the full 5 oz. split between the servings.