Name: Tomato, Peach, and Burrata Salad Recipe
Prep time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup extra virgin olive oil; 1/4 cup balsamic or champagne vinegar; 1 tablespoon honey; 1/2 shallot, finely chopped; 1 clove garlic, grated; 1 teaspoon lemon zest; 1/4 cup chopped fresh basil; 2 tablespoons chopped fresh oregano; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh thyme; Red pepper flakes, to taste; Kosher salt and black pepper, to taste; 1 1/2 to 2 cups cherry tomatoes, halved if large; 2-3 peaches, sliced into wedges; 1 cup pitted fresh cherries; 8 ounces burrata cheese, at room temperature; 1/4 cup toasted pumpkin seeds (or other nuts/seeds)

Jump to Recipe·4 from 9 reviews

I absolutely love sharing this Tomato, Peach, and Burrata Salad Recipe because it’s one of those dishes that instantly brightens up any meal. The juicy sweetness of ripe peaches and cherries pairs so beautifully with the vibrant acidity of fresh tomatoes, all brought together by the creamy, dreamy burrata cheese. Every bite feels like summer on a plate, and it’s surprisingly easy to make, which makes serving this salad a joy whether I’m having friends over or just treating myself to something fresh and flavorful.

Why You’ll Love This Tomato, Peach, and Burrata Salad Recipe

What really excites me about this salad is the harmony of flavors and textures—it’s an incredible balance of sweet, tangy, creamy, and crunchy all at once. The tomatoes add a bright, juicy pop, the peaches bring a luscious sweetness, and the burrata melts beautifully into the mix. Then there’s that toasted pumpkin seed crunch that complements everything so perfectly. Whenever I make this recipe, I feel like I’m crafting a work of edible art that’s as stunning to look at as it is delicious to eat.

Beyond the flavor, I’m always impressed by how quick and fuss-free this recipe is. The vinaigrette comes together in minutes with simple pantry staples and fresh herbs that bring so much life to the dish. Plus, it’s incredibly versatile—ideal for summer dinners, impromptu get-togethers, or even a chic picnic. I often make it ahead and let the fruit and tomatoes soak up the dressing; it just gets better with time, which is a huge win when juggling a busy schedule.

Ingredients You’ll Need

A bowl full of deep red cherries with green stems sits on a white marbled surface. Around the bowl, there are four fuzzy peaches with soft pink and orange colors, some with small yellow flowers on top. To the left, there is a white container full of small, round, bright red cherry tomatoes, with a few loose tomatoes scattered on the surface. The background shows a rustic wooden texture beneath the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this salad is a breeze, and each one plays an important role in creating the perfect balance of flavors, textures, and colors that make this recipe so special.

Extra virgin olive oil: The foundation of the vinaigrette, adding richness and a fruity undertone.
Balsamic or champagne vinegar: Adds acidity and brightness to balance the sweetness.
Honey: A touch of natural sweetness to elevate the fruit and soften the vinegar’s bite.
Shallot: Finely chopped for a mild onion flavor that adds depth.
Garlic clove: Grated to infuse a subtle savory kick without overpowering the salad.
Lemon zest: Provides a fresh, citrusy aroma that brightens the whole dish.
Fresh basil, oregano, dill, thyme: A medley of herbs that infuse vibrant herbal notes and beautiful color.
Red pepper flakes: Just a hint of heat to keep things interesting.
Kosher salt and black pepper: Essential seasoning to bring all the flavors together.
Cherry tomatoes: Juicy and bursting with flavor, ideally halved if large.
Peaches: Sliced into wedges for their sweet, juicy texture.
Fresh cherries: Pitted and adding another layer of summery sweetness and complexity.
Burrata cheese: The creamy centerpiece that makes this salad truly indulgent, served at room temperature.
Toasted pumpkin seeds: Adds a satisfying crunch and nutty flavor to finish the salad with a flourish.

Directions

Step 1: First, prepare the vinaigrette by combining the extra virgin olive oil, balsamic or champagne vinegar, honey, finely chopped shallot, grated garlic, lemon zest, chopped fresh basil, oregano, dill, thyme, red pepper flakes, kosher salt, and black pepper in a glass jar. Whisk everything together until smooth and creamy. Taste and adjust the seasoning according to your preference—sometimes a little more chili or salt makes all the difference.

Step 2: Next, take a large bowl and gently toss the cherry tomatoes, sliced peaches, and pitted cherries with about one-third of the vinaigrette. This light coating allows the fruit and tomatoes to start soaking up all those flavors. I like to let this mixture sit at room temperature for about 15 minutes, but if you want to prepare ahead of time, it can happily chill in the fridge for up to 4 hours.

Step 3: Just before serving, break the burrata cheese into chunks and scatter it around and over the salad. Drizzle the remaining vinaigrette on top to add an extra burst of flavor. Finally, sprinkle the toasted pumpkin seeds generously on the salad, and if you want, add some additional fresh herbs for that perfect, fresh finish. Serve it right away with grilled or toasted bread—you’ll want something hearty to scoop up all that goodness.

Servings and Timing

This Tomato, Peach, and Burrata Salad Recipe serves 6 people generously. The prep time is about 15 minutes, mainly for chopping and making the vinaigrette. Since the salad needs to sit for about 15 minutes to allow the flavors to meld, the total time is approximately 25 minutes. There is no cooking involved, and no additional resting time is necessary beyond the brief marinating period, making this dish a fantastic option when you want quick yet impressive food.

How to Serve This Tomato, Peach, and Burrata Salad Recipe

A white plate on a white marbled surface holds a colorful salad with three main layers. The bottom layer is soft, white ricotta cheese spread unevenly, topped with green herbs and pumpkin seeds drizzled with oil. Next, there are sliced yellow and pink peaches with juicy red cherry tomatoes scattered between them, some whole and some cut in half. The top layer includes fresh green basil leaves and more herbs spread evenly throughout. On the side of the plate, there are two toasted slices of bread, golden brown with a crispy texture, garnished with small green leaves. photo taken with an iphone --ar 4:5 --v 7

I love serving this salad as the star of a light summer lunch or as a starter during a dinner party. It pairs wonderfully with something simple yet flavorful, like crusty grilled bread or a fresh baguette to soak up every bit of the dressing and creamy cheese. For something a little heartier, grilled chicken or fish with lemon complements the salad’s bright notes perfectly.

When it comes to garnishing, I like to be generous with extra fresh herbs like basil or oregano to enhance that garden-fresh vibe. A few more toasted pumpkin seeds on top also add such lovely texture contrast. I prefer serving this salad at room temperature because it really lets the burrata soften and the flavors meld into a perfect balance. It’s great plated in generous portions on wide, shallow bowls to showcase the colorful fruit and tomatoes.

For beverages, a chilled glass of crisp white wine like Sauvignon Blanc or a light rosé is my go-to pairing. If you’re in the mood for cocktails, a sparkling wine spritz with a hint of elderflower really elevates the experience. And if you’re keeping it non-alcoholic, I recommend a refreshing cucumber mint lemonade. This salad shines at casual summer gatherings, family dinners, or even holidays where you want something fresh and elegant on the table.

Variations

One of the things I love about this Tomato, Peach, and Burrata Salad Recipe is how adaptable it is. If you can’t find burrata, fresh mozzarella or even creamy feta can be delightful substitutes, though burrata’s creaminess really stands out. For the fruit, nectarines or plums work beautifully if peaches aren’t in season. Feel free to swap cherries for sliced strawberries or raspberries to put a different spin on the sweet component.

If you’re looking to make this salad vegan, simply swap the burrata for a plant-based cheese or marinated tofu for creaminess, and use maple syrup instead of honey in the vinaigrette. I’ve also experimented with adding a light sprinkle of toasted pine nuts or pistachios instead of pumpkin seeds for different textures and flavors. Sometimes I like to roast the peaches lightly on the grill to add a smoky depth to the salad, especially when serving in cooler months.

Another fun twist is to dress the salad with a lemon vinaigrette instead of balsamic for a sharper, more citrus-forward flavor. You could even add a handful of arugula or baby spinach for some leafy greens and a peppery kick, making it more of a composed salad if you want something a bit heartier.

Storage and Reheating

Storing Leftovers

If you happen to have any leftovers, store them in an airtight container in the refrigerator. I recommend keeping the salad separate from the burrata if possible, as the cheese can become watery and lose its texture. Stored properly, the salad components will keep fresh for up to 2 days, but the fruit and tomatoes are best enjoyed sooner rather than later to avoid sogginess.

Freezing

This salad is best enjoyed fresh and doesn’t freeze well because the texture of the fresh fruit, tomatoes, and burrata will degrade upon thawing. Freezing would cause the delicate fruits and creamy cheese to become mushy, so I don’t recommend freezing any leftovers.

Reheating

Since this is a fresh, no-cook salad, reheating isn’t necessary or advised. If you prefer the vinaigrette slightly warm, you could gently bring a spoonful to room temperature before adding it back to the salad, but avoid heating the entire salad to preserve the bright, fresh flavors and textures that make it so delightful.

FAQs

Can I use regular mozzarella instead of burrata?

Absolutely! While burrata offers a creamy, luscious texture that melts into the salad beautifully, fresh mozzarella is a fine substitute and still adds a fresh, mild cheese element. Just keep in mind that mozzarella is firmer and less creamy, so the salad won’t be quite as rich.

Is this Tomato, Peach, and Burrata Salad Recipe gluten-free?

Yes, this salad is naturally gluten-free. Just be sure that any bread you serve alongside is gluten-free if you need to accommodate dietary restrictions. The salad itself is made from fresh fruits, herbs, cheese, and a simple vinaigrette, all of which contain no gluten.

How far in advance can I prepare the salad?

You can toss the tomatoes, peaches, and cherries in the vinaigrette up to 4 hours ahead and refrigerate it. Add the burrata cheese and pumpkin seeds just before serving to keep textures optimal. This makes it a great make-ahead dish for busy days or entertaining.

What can I serve with this salad to make it a full meal?

I love pairing this salad with grilled chicken, shrimp, or a simple fish like salmon for a light but satisfying meal. Adding some crusty bread on the side rounds out the plate perfectly, allowing you to scoop up all those delicious juices and cheese.

Can I make this salad vegan?

Definitely! Replace the burrata with a plant-based cheese alternative or marinated tofu for creaminess, and substitute the honey in the vinaigrette with maple syrup. The fresh fruit and herbs will still shine, making a vibrant and tasty vegan salad.

Conclusion

I genuinely hope you give this Tomato, Peach, and Burrata Salad Recipe a try—it’s one of my all-time favorites that never fails to impress. The way the fresh, juicy fruit and vibrant tomatoes dance together with creamy burrata and bright herbs is pure magic. Plus, it’s so simple to make and perfect for any occasion where you want a refreshing, colorful dish that feels both special and wonderfully satisfying. Trust me, you’ll find yourself reaching for this recipe again and again.