Tomato, Peach, + Burrata Salad

Tomatoes and peaches are one of my favorite Summer flavor pairings. Here, they are served with creamy burrata for an easy, no-cook recipe that is a crowd pleaser every time. Serve with crusty or grilled bread.



  • 1 1/2 lbs ripe summer tomatoes, cut into wedges. I love heirloom tomatoes.
  • 1 1/2 lbs ripe summer peaches (or any other stone fruit) cut into wedges
  • 8 ounce ball of burrata
  • extra virgin olive oil, flaky salt, and chopped fresh herbs such as basil, parsley, or marjoram for serving

The Riffs, Subs + Swaps!

  • The Peaches: Sub in any ripe Summer stone fruit - apricots, nectarines, plums, or a combination of a few of them.
  • The Burrata: Fresh mozzarella is an easy swap. If you can get your hands on ricotta salata, break it up into larger sheets or pieces and serve.
  • The Herbs: Any soft, tender herb works. Fresh basil, parsley, marjoam, are my go-tos. Chives or tarragon work as well.
  • The Acid: I don't call for anything acidic here, I find that the acidity from the tomatoes creates enough balance. If you want a punchy acidic flavor, drizzle with a bit of your favorite vinegar - I love balsamic or champagne vinegar. A squeeze of lemon works too.
  • The Vegan + Dairy-Free Swaps: Omit the burrata and up the amount of olive oil, flaky salt, and herbs.


  1. Arrange sliced tomatoes and peaches on serving platter. Break burrata into large pieces and arrange pieces on top of salad.
  2. Generously drizzle with good quality extra virgin olive oil, and few pinches of flaky salt. Top with chopped fresh herbs.
  3. Serve with crusty baguette slices, or even better, grilled bread.