Peach Caprese Salad with Burrata: A Summery Twist on a Classic

The classic Caprese salad, with its tricolor homage to the Italian flag, is a timeless tribute to simplicity. But what happens when you introduce the sun-ripened sweetness of summer to this beloved combination? You get a revelation. This Peach Caprese Salad with Burrata is not just a recipe; it’s a seasonal celebration on a plate. It captures the essence of summer in every bite—juicy, fragrant peaches, creamy, luxurious burrata, bright cherry tomatoes, and aromatic basil, all brought together with a glossy balsamic glaze and a drizzle of the finest extra virgin olive oil. This dish is a testament to the magic that happens when you pair the best ingredients of the season with minimal fuss. It’s a no-cook, 15-minute masterpiece that is as stunning on a weeknight table as it is impressive at a dinner party. Let’s dive into how this simple yet sophisticated salad can become the highlight of your summer menu.

The beauty of this Peach Caprese Salad lies in its harmonious contrasts. The classic mozzarella in a traditional Caprese is delightful, but burrata takes the experience to a celestial level. For the uninitiated, burrata is a pouch of fresh mozzarella filled with stracciatella (shredded mozzarella) and cream, creating an impossibly rich, soft, and luscious center that oozes out upon cutting. This decadent creaminess is the perfect counterpoint to the firm, sweet-tart flesh of a ripe peach. Add the acidic pop of cherry tomatoes, the peppery freshness of basil, and the sweet-tangy depth of a quality balsamic reduction, and you have a symphony of flavors and textures that dance across the palate.

This salad is more than a dish; it’s a mood. It evokes long, lazy afternoons, al fresco dining under string lights, and the sheer joy of produce at its peak. It’s gluten-free, vegetarian, and effortlessly elegant. Whether you’re looking for a light lunch, a stunning starter, or a vibrant side dish for grilled meats or fish, this Peach Caprese Salad with Burrata delivers. It’s a recipe that respects tradition while boldly embracing innovation, and it’s guaranteed to become a seasonal staple in your kitchen.

Ingredients

The success of this salad hinges entirely on ingredient quality. Since there are so few components, each one must shine. Seek out the best you can find.

• 2 large ripe but firm yellow peaches (or a mix of yellow and white)
• 8 ounces (about 225g) fresh burrata cheese
• 1 pint (about 300g) mixed heirloom cherry tomatoes, halved
• A large handful of fresh basil leaves, plus extra small leaves for garnish
• 2-3 tablespoons extra virgin olive oil
• 2-3 tablespoons balsamic glaze (or reduction)
• Flaky sea salt (such as Maldon)
• Freshly cracked black pepper
• Optional: A pinch of chili flakes or a drizzle of honey

Instructions

1. Prepare the Produce: Wash and dry the peaches, tomatoes, and basil. Using a sharp knife, slice the peaches into ½-inch thick wedges, discarding the pit. Halve the cherry tomatoes. Gently tear the larger basil leaves, leaving the smaller ones whole for garnish.
2. Arrange the Base: On a large serving platter or shallow bowl, artfully arrange the peach slices and halved cherry tomatoes. The goal is a casual, rustic look, not a perfect pattern. Scatter some of the torn basil leaves over the peaches and tomatoes.
3. Add the Burrata: Carefully place the whole ball of burrata in the center of the platter. Just before serving, use a knife to gently tear open the top of the burrata, allowing the creamy interior to spill out beautifully. Alternatively, you can tear the burrata into large, uneven pieces and scatter them around the platter.
4. Season and Dress: Drizzle the entire platter generously with extra virgin olive oil. Follow with the balsamic glaze, allowing it to pool in the crevices. Sprinkle generously with flaky sea salt and a few turns of freshly cracked black pepper. Garnish with the reserved whole small basil leaves.
5. Serve Immediately: This salad is best enjoyed right after assembling, while the peaches are crisp, the basil is bright, and the burrata is cool and creamy. Provide a large spoon for serving to ensure everyone gets a bit of every component.

Creative Variations & Serving Suggestions

The foundation of this salad is perfect as is, but it’s also a wonderful canvas for creativity. Here are a few ideas to make it your own:

• Add a Crunch: Sprinkle with toasted pine nuts, chopped pistachios, or a handful of rustic croutons for a contrasting texture.
• Herb Swap or Addition: While basil is classic, try adding some fresh mint or lemon thyme for a different aromatic profile.
• Prosciutto’s Perfect Partner: For a saltier, savory edge, drape a few slices of thin prosciutto di Parma or San Daniele around the platter. The salty meat paired with sweet peach and creamy cheese is a classic combination for a reason.
• Green Base: Serve the salad over a bed of peppery arugula or baby spinach to turn it into a more substantial meal.
• The Main Event: This salad is a stellar side for grilled chicken, seared scallops, or a simple piece of grilled fish like salmon or branzino. It also pairs beautifully with a crusty baguette to soak up every last drop of the flavorful dressing.

Selecting the Perfect Ingredients: A Guide

• Peaches: The star of the show. Look for peaches that are fragrant and yield slightly to gentle pressure at the stem end. They should be firm enough to slice neatly but ripe enough to be juicy. If your peaches are overly ripe and soft, they’ll still taste delicious but may be messier to arrange.
• Burrata: Find the freshest burrata possible, ideally from a local Italian market or cheesemonger. It should be stored in water and feel soft and supple. If you can only find fresh mozzarella (ciliegine or bocconcini), that will work beautifully too, though you’ll miss the luxurious cream center.
• Tomatoes: Heirloom cherry tomatoes offer a stunning variety of colors and flavors. Sungolds are particularly sweet and fantastic here. If using larger tomatoes, slice them into wedges.
• Balsamic Glaze: This is different from regular balsamic vinegar. The glaze is thick, syrupy, and sweet, perfect for drizzling. You can find it in most grocery stores, or make your own by simmering 1 cup of balsamic vinegar over low heat until reduced by half and syrupy.
• Olive Oil: Don’t skimp. Use a high-quality, fruity extra virgin olive oil. It’s not just a dressing; it’s a key flavor component.

The Cultural Context: From Capri to Your Table

The traditional Insalata Caprese hails from the island of Capri, off the coast of Naples. Its name literally means “Salad of Capri.” Originally a simple lunch for local workers, it gained international fame as a symbol of Italian culinary simplicity—ingredients so fresh they speak for themselves. This Peach Caprese is a loving nod to that heritage while embracing the New World bounty of summer stone fruit. It reflects a modern, global approach to cooking, where respecting tradition doesn’t mean being bound by it. It’s a dish that would feel at home in a rustic Italian trattoria as much as on a California patio, proving that great food is a universal language.

Why This Salad Works

From a culinary science perspective, this salad is a masterclass in balance. It hits all five taste senses: sweetness (peach, balsamic), saltiness (sea salt, cheese), sourness (tomato, balsamic), bitterness (basil, olive oil), and umami (tomato, cheese). The textures—juicy, creamy, firm, and soft—create a satisfying mouthfeel. Visually, the warm yellows and reds against the stark white of the burrata and green of the basil are stunning. It’s a dish engineered for pleasure, proving that sometimes, the most impactful recipes are also the simplest.

In conclusion, this Peach Caprese Salad with Burrata is more than just a recipe to file away. It’s an invitation to slow down and savor the peak of summer. It requires no advanced skills, just a trip to a good market and about 15 minutes of your time. The result is a dish that feels luxurious, tastes incredible, and celebrates the season in the most delicious way possible. Make it once, and it will earn a permanent place in your summer rotation.

Peach Caprese Salad with Burrata

A stunning summer twist on the classic Caprese, featuring sweet peaches, creamy burrata, juicy tomatoes, and fresh basil.

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Servings: 4 people

Course: Appetizer, Salad, Side Dish

Cuisine: American, Italian

Calories: 280

Ingredients

  

Salad Components

• 2 large ripe peaches yellow or white, firm
• 8 oz fresh burrata cheese
• 1 pint cherry tomatoes heirloom mix preferred, halved
• 1 large handful fresh basil leaves plus extra for garnish
• 2-3 tbsp extra virgin olive oil high quality
• 2-3 tbsp balsamic glaze
• to taste flaky sea salt
• to taste freshly cracked black pepper

Equipment

• Sharp knife
• Cutting board
• Serving Platter or Bowl

Method

 

1. Wash and dry all produce. Slice peaches into 1/2-inch wedges, discarding the pit. Halve the cherry tomatoes. Tear larger basil leaves.
2. On a large serving platter, arrange the peach slices and halved tomatoes in a rustic, casual manner. Scatter some torn basil over them.
3. Place the whole ball of burrata in the center. Just before serving, gently tear it open with a knife to reveal the creamy center.
4. Drizzle the entire platter with olive oil and balsamic glaze. Sprinkle generously with flaky sea salt and black pepper.
5. Garnish with whole small basil leaves. Serve immediately with a large spoon.

Notes

For best results, use ingredients at room temperature. The salad should be assembled just before serving to prevent sogginess. If you can’t find burrata, fresh mozzarella balls (ciliegine) are a great substitute.