Peach and Tomato Salad

Updated. Originally 9th August 2021

Peach and tomato Caprese Salad is a summery sweet and spicy twist on classic Caprese salad. Sweet, juicy peaches paired with creamy, melty burrata cheese, salty prosciutto, and a spicy dressing. A crowd-pleasing dish to enjoy the best of peach season. You’ll love this quick peach burrata salad for a light dinner on hot nights, as a super easy appetizer for company, a snack while sipping chilled wine or a side dish to any grilled dinner. It is also great to bring to potlucks, picnics & BBQ!

A fun take on a classic Caprese salad. Creamy burrata replaces mozzarella and peaches make a luscious addition to the tomatoes. Traditional caprese salad is often made with fresh mozzarella. A soft cheese, but solid enough to slice. Burrata is all the deliciousness of mozzarella, but creamier. It lives up to the meaning of its name - “buttery” in Italian. The outer shell is solid mozzarella cheese, while the inside is a blend of fresh mozzarella and cream. Once the outer pouch of the burrata is broken, the creamy, cheesy inside spreads out, making it perfect for salads or to sop up with crusty bread. It adds a heavenly creaminess to this salad, but fresh mozzarella works deliciously, too. And, if you’re vegetarian, you can skip the prosciutto.

It’s peach season and we need to bask in the glory of these fuzzy sweet fruit. They make the most perfect sweet addition to a classic Caprese. This quick and easy tomato peach salad celebrates the best of summer at its peak. It’s pretty, colorful, and full of fresh, summertime flavors, including juicy peaches and a spicy dressing that compliments the sweet, tangy flavours in this salad.

Tomato Peach Burrata salad Ingredients and substitutions

• OLIVE OIL: We use extra virgin olive oil - rich and delicious in this salad dressing.
• HOT SAUCE & CHILI PEPPER FLAKES: I love this spicy sweet tangy dressing - it goes so well with the sweet and tangy ingredients. Feel free to adjust amounts to taste or omit if you don’t like a bit of heat in your dressing. Any hot sauce will do (even chili crisp) and adjust amounts of both to taste. If you prefer to use hot honey you can skip adding these.
• HONEY: I love the way it sweetens a dressing - feel free to use maple syrup or a touch of sugar instead as alternatives - or you can use hot honey and skip adding the chili flakes and hot sauce.
• BALSAMIC VINEGAR: We like to use white balsamic or regular balsamic vinegar but you can use Apple cider vinegar, white wine vinegar or you can use lemon juice and lemon zest for a brighter dressing instead
• SHALLOT: or red onion for mild bit of flavor and crispy texture
• PEACHES & TOMATOES: Fresh peaches and tomatoes are best for this salad - ripe is always best because they taste sweeter when they are on the ripe side. Use whatever tomatoes you can find at your farmer’s market! Heirloom, beefsteak, cherry – they all work! And you could use nectarines in place of the peaches or do a combination of both if you like.
• BURRATA: There is nothing like creamy Burrata - If you can’t find burrata, mozzarella will also work. You could also dollop fresh ricotta over the salad instead as well or even crumbled feta or goat cheese. For vegan option - a nice creamy cashew ricotta or cream cheese would be nice too
• PROSCIUTTO: I love the salty bite of prosciutto with the sweet peaches and the tangy tomatoes. For vegetarian just leave it out.
• BASIL: Fresh basil for a classic caprese but any fresh herbs would work like tarragon or parsley too.
• OPTIONAL ADD-INS: Roasted, salted almonds or pistachios or toasted pine nuts for some crunch, Arugula or baby kale for some greens and Olives for some briny goodness.
  
  

Steps to make peach and tomato caprese salad with burrata

1. Prepare Dressing: In a small bowl, whisk together the dressing ingredients. Season with salt and pepper. You can also place all ingredients in a mason jar, seal and shake it.
2. Slice Fruit: Slice large tomatoes into ¼-inch pieces and slice peaches into wedges. Toss with a couple teaspoons of the dressing and allow to sit and marinate - this is optional but it really brings out the juicy flavours of the peaches and tomatoes.
3. Assemble Salad: Arrange the large tomatoes and peaches on your platter. Nestle the prosciutto around them. Tear the burrata into pieces, and try to keep the creamy part from spilling out. Nestle the burrata around the platter. Drizzle with the vinaigrette. Tuck basil leaves all over.
4. Serve: This is a fork-and-knife type of salad, so make sure to provide those utensils for your guests. Serve and enjoy!
   
   

Tomato Peach Salad Storage & Make Ahead:

• STORAGE: This salad is usually best the day it is made as both tomatoes and peaches release their natural juices and lose their fresh texture. But leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days.
• MAKE AHEAD: If you wanted to prepare parts of this recipe ahead of time I would suggest making the dressing and storing it in the fridge in an airtight container - it can keep for days. When it comes to the tomatoes and the peaches you can cut the peaches and tomatoes ahead of time, but store them in separate, covered containers in the fridge for up to 2-3 days. To prevent the peaches (peach slices) from browning you can toss them in a little lemon or lime juice before storing.
  
  

More Cooling Simple Fresh Summer Salads You Will Love:

• Greek Cucumber Salad
• Marinated Tomato Salad (Italian Tomato Salad)
• Watermelon Feta Salad
• Cucumber Chickpea Salad
• Creamy Cucumber Salad
• Peach and Tomato Salad
• Chickpea Avocado Salad
• Classic Greek Lettuce Salad (Maroulosalata)
• Classic Greek Village Salad (Horiatiki)