Peach burrata salad with meaty, ripe tomatoes is tied together with a sweet and spicy dressing, crunchy toasted almonds, and refreshing mint.
This Italian-style salad has it all. Colorful, quick, and easy on the eye, it works as an appetizer, a side, or a light summer meal. For as long as peaches and tomatoes are in season, this is the salad I’ll be making on repeat.
Mixing sweet peaches with tart, meaty tomatoes might seem odd. If that’s a stumbling block for you, it might help to remember that tomatoes are technically a fruit, even though we treat them as a vegetable! In fact, it’s the contrast between sweet peaches and savory tomatoes that makes this salad so delicious. The simple dressing echoes the theme. Honey brings out the sweetness of the peaches, while shallots and Aleppo pepper nudge the salad back into savory territory.
But it’s the addition of soft, creamy burrata cheese that takes it to the next level. If you aren’t familiar with burrata, prepare to become obsessed.
Table of Contents
Peach Burrata Salad Ingredients
This recipe is all about the flavor of peak-season produce, so seek out the best peaches and tomatoes you can! Burrata cheese is not hard to find—if your local grocery store has a good cheese selection, they will likely have it. Look for it next to the fresh mozzarella and feta. Here’s everything else you’ll need.
For the Dressing
- White wine vinegar: With a fruity flavor and light acidity, white wine vinegar doesn’t overpower the delicate flavor of the peaches and tomatoes.
- Honey adds a touch of sweetness and a floral note. Be sure to choose high-quality honey for this recipe. I particularly like it with Italian Citrus Honey.
- Kosher salt: Salt brings out the sweetness of the peaches and balances the acidity of the tomatoes and dressing. But it also brings out the flavor of the burrata, so don’t skip the step of seasoning again with salt before serving!
- Aleppo pepper: Mildly spicy and fruity, Aleppo pepper adds a mild kick to the dressing. You can find our favorite Aleppo pepper flakes at our online shop. Don’t have it? You can substitute a pinch of red pepper flakes instead.
- Extra-virgin olive oil: A high-quality extra virgin variety is essential, as it ties all the flavors of this salad together. I love our smooth, mild Italian Nocellara, or our peppery Spanish Hojiblanca for a more robust approach.
- Shallot: Shallots add a sharp, pungent flavor to the dressing, but red onion makes a good substitute if you don’t have shallots on hand.
For the Salad
- Sliced almonds: Toasted until golden, sliced almonds add a crunchy contrast with the creamy burrata. You can toast these weeks in advance and store them in an airtight container on your counter to use as needed.
- Tomatoes: Since tomatoes are the savory foil to the sweet-tart peaches, look for vine-ripened, local tomatoes. I like to buy heirloom varieties from my local farmer’s market. There are dozens of types, which vary by region. Some of my favorites are Brandywine and Cherokee Purple.
- Peaches: Like tomatoes, this stone fruit comes in a variety of colors and textures. For this salad, I like yellow peaches with a sweet, medium-firm flesh. The most important part is that your peaches are ripe and ready to eat.
- Burrata cheese: This cousin to mozzarella is a soft, mild-tasting cheese made from cow’s milk or water buffalo milk. It adds tender texture and richness to the salad. Fresh mozzarella won’t be quite as luscious, but it’s a good stand-in if you can’t find burrata.
- Mint adds a fresh, herbal note to this rich salad.
How to Make a Peach Burrata Salad
This elegant peach burrata salad comes together with little effort. After you’ve made the dressing, all that’s left is to arrange the sliced tomatoes and peaches on a large platter and drizzle the dressing. Add a few toppings, and you’re done!
- Make the dressing: In a small bowl, whisk 1 1/2 tablespoons white wine vinegar with 1 tablespoon honey, 1/2 teaspoon salt, and 1 1/2 teaspoons Aleppo pepper. Whisk in 3 tablespoons extra virgin olive oil until emulsified. Stir in 3 tablespoons finely minced shallots.
- Toast almonds: Place 1/4 cup sliced almonds in a small dry skillet set over medium heat. Toast, stirring often, for about 3 to 5 minutes until the nuts turn golden brown and fragrant. Set aside to cool.
- Slice tomatoes and peaches: With a paring knife, remove the core from 1 pound of vine-ripened tomatoes. With a very sharp knife, cut tomatoes into 1/2-inch wedges. Cut 1 pound (2 to 3) peaches in half around the pit and twist gently to separate halves. Remove pits. Then slice into 1/2-inch thick wedges (roughly the same size as the tomatoes).
- Arrange and dress: Lay the tomato and peach wedges in an alternating pattern on a flat serving dish. Drizzle with half the dressing. Tear an 8-ounce ball of burrata into large pieces over the salad. Season the burrata generously with salt. Drizzle the remaining dressing over the salad and scatter with 1/4 cup torn mint leaves. Sprinkle on the toasted almonds and serve immediately.
How to Cut a Peach
To cut a peach, hold it so that the stem is pointing upwards. Insert a paring knife into the flesh at the center until you hit the stone. Turn the peach in a circle, stopping when you reach your original cut entry point. Gently pull the peach apart, twisting gently, if needed. If the peach clings to the pit, make another cut around the center so that the peach can be pulled away from the pit in quarters.
What is Burrata?
Burrata is a soft Italian cheese made from cow’s milk or water buffalo milk. The word burrata comes from the Italian word burro, which means “butter.” So, yes, this cheese is buttery in both texture and flavor!
People confuse burrata with mozzarella cheese. It’s an easy mistake to make, because each burrata ball is actually a shell of fresh mozzarella surrounding a gooey, stringy, cream and curd filling (called stracciatella). Think of it as mozzarella’s softer, richer cousin!
The taste of burrata is one of a kind. It is at once incredibly buttery, milky, and ever so slightly sweet. Part of its appeal is that you can spread it onto crusty bread, nestle it into pasta dishes, pair it with salty, cured meats like prosciutto, or enjoy it as part of a green salad.
Make it Your Own
This salad lends itself to invention! Here are some ideas for how to adapt it.
- Use nectarines instead of peaches
- Use fresh mozzarella, torn into pieces or sliced, instead of the burrata. You could also substitute crumbles of fresh chevre (soft goat cheese) instead.
- Try a combination of tomatoes, like yellow and red wedges, or a mix of different-hued cherry tomatoes.
- Add sliced Persian cucumbers.
- Top with fresh, torn basil leaves or tarragon instead of mint
- Sprinkle with toasted, chopped pistachios or hazelnuts instead of sliced almonds
What to Serve with Peach Burrata Salad
This salad makes a lovely light lunch, accompanied with nothing more than a few pieces of crusty baguette to sop up the extra dressing. It can also be served as an appetizer or first course, along with classic Shrimp Scampi, or the Italian-American favorite Chicken Spiedini.
To keep the spicy vibe, you could follow the salad with Penne Arrabbiata, a quick Roman trattoria dish that pairs pasta with a spicy, garlicky tomato sauce. For a more substantial meal, Tagliata Di Manzo, which is Tuscan grilled steak served over a bed of lemony arugula, is another delicious option. And don’t forget to toast this Italian-inspired menu with an Aperol Spritz!
Making Ahead
This salad is best served immediately after you make it. Luckily, it comes together within minutes! To get ahead, prepare the dressing up to 3 days in advance. Keep refrigerated in an airtight container and let sit at room temperature for 15-20 minutes. It’s also best made with room-temperature peaches and tomatoes.
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Peach Burrata Salad
Ingredients
For the Dressing
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons extra virgin olive oil
- 3 tablespoons minced shallot
For the Burrata Peach Salad
- 1/4 cup sliced almonds
- 1 pound tomatoes (2-3), cored and sliced into 1/2-inch wedges
- 1 pound peaches (2-3), pitted and sliced into 1/2-inch wedges
- 8 ounces burrata cheese
- 1/4 cup fresh mint leaves, torn
Instructions
- Make the dressing. In a small bowl, whisk the vinegar with the honey, salt, and Aleppo pepper. Whisk in the olive oil until emulsified (If using a jar, you can cover tightly with a lid and shake until olive oil is incorporated), then stir in the shallots. The dressing can be made ahead and refrigerated for up to three days.
- Toast the almonds. Add the sliced almonds to a small dry skillet and set over medium heat. Toast, stirring often, for about 3 to 5 minutes until the nuts turn golden brown and fragrant. Set aside to cool.
- Arrange and dress. Lay the tomato and peach wedges in an alternating pattern on a flat serving dish. Drizzle with half of the dressing. Tear the burrata into large pieces and scatter over the top. Season the burrata generously with salt. Drizzle the remaining dressing over the salad and scatter with torn mint leaves. Sprinkle on toasted almonds and serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, honey, and Aleppo pepper used in this recipe.
- Making Ahead: This salad is best served immediately after you make it. Luckily, it comes together within minutes! To get ahead, you can prepare the almonds and dressing up to 3 days in advance. Store the almonds at room temperature in an airtight container. Keep the dressing refrigerated in an airtight container. Before using, let the dressing sit at room temperature for 15-20 minutes. Whisk or shake it to recombine if necessary.
Nutrition
Honey from The Mediterranean!
Indulge in the delicate sweetness of Italian Organic Acacia Honey, sourced from the lush acacia woods of the Pre-Alps and other regions of the Italian peninsula.
