I’m completely obsessed with this peach and burrata Caprese salad—it’s effortless and perfect for summer. With just a handful of ingredients you get a bright, creamy, and fresh dish that works as a composed salad, a topping for toasts or tartines, or a beautiful addition to a cheese board when entertaining.
This recipe is inspired by the classic tomato Caprese.
What ingredients do you need for your peach burrata salad?
Peaches: Use ripe yellow peaches for a sweet, juicy bite; white peaches work well too.
Fresh burrata: Creamy burrata is ideal, but fresh mozzarella can be substituted if needed.
Extra-virgin olive oil: A good drizzle enhances the flavor—don’t be shy.
Balsamic: A splash of classic balsamic vinegar finishes the salad beautifully. Balsamic glaze or white balsamic are fine alternatives.
Basil: Fresh basil adds an herbal lift—chiffonade or use whole leaves. A light drizzle of pesto would also pair nicely.
Flaky sea salt and black pepper.
That’s it. For a heartier meal, serve this over grilled chicken or steak, or alongside crusty bread. You can also add cherry or heirloom tomatoes if you want a more traditional tomato-burrata variation with peaches.
Instructions to make this peach Caprese salad
Prepare the peaches
Wash the peaches, cut them in half, remove the pits, and slice into quarters or thin wedges. Arrange the peach slices on a serving platter.
Add burrata and basil
Place an 8-ounce ball of burrata on the platter or tear it into pieces and tuck them around the peaches for a rustic look. Scatter fresh basil leaves or chiffonade basil over the peaches and cheese.
Finish and serve
Drizzle extra-virgin olive oil over the platter and finish with a splash of balsamic vinegar or a drizzle of balsamic glaze if you prefer. Season with flaky sea salt and freshly cracked black pepper. Serve as a salad, on top of toast, alongside grilled proteins, or on a cheese board for a simple, elegant appetizer.
Looking for more salad recipes? Start below!
- Sweet Potato and Kale Couscous with Spicy Basil Tahini
- Beets, Burrata, Hazelnuts and Green Goddess Vinaigrette
- Classic Caesar Salad
- Summer Panzanella Salad
If you make this Peach and Burrata Caprese salad, please leave a comment or rating—I’d love to hear how it turned out. Tag me on Instagram so I can see your version, and consider subscribing to the newsletter to get new recipes delivered to your inbox.
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Peach and Burrata Caprese Salad
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Ingredients
- 2-3 medium to large ripe peaches, sliced
- 1 8 ounce ball of burrata, served whole or torn over peaches
- 1 small bundle of basil, about 10–12 leaves
- flaky sea salt and black pepper
- 1 to 2 tablespoons extra-virgin olive oil
- drizzle of balsamic vinegar to finish, optional
Instructions
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Wash the peaches. Cut them in half, remove the pits, and slice into quarters or wedges. Arrange on a serving platter.
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Add the burrata to the platter, leaving it whole or tearing it into pieces and distributing it among the peaches. Scatter basil leaves on top.
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Drizzle with extra-virgin olive oil and a little balsamic if using. Season with flaky salt and freshly ground black pepper. Serve immediately as a salad, on toast, or as part of a cheese board.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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