Peach and Tomato Caprese Salad with Burrata is such a great way to utilize all the amazing produce summer has to offer! Juicy tomatoes are nestled around prosciutto-wrapped peaches, creamy burrata, basil, and then drizzled with an easy lemon vinaigrette. Perfect for entertaining!
For more easy salads, check out this Everyday Kale Salad, Anitpasto Salad, and these Watermelon and Feta Stacks.
Peach and Tomato Caprese Salad with Burrata
There is really nothing better than juicy, perfectly ripe tomatoes and peaches in the summer, right? Even the color of the tomatoes are different, with an almost ruby-like shade, and I just can’t get enough of them. Of course, when it comes tomatoes, the first thing I want to do with them is make a classic Caprese salad, but after finding the JUICIEST peaches at the farmer’s market the other week, I knew I wanted to include them somehow.
This is like a Caprese salad on steroids. Instead of using all the classic ingredients you’d normally find, I swapped out the mozzarella for creamy burrata, added in prosciutto-wrapped peaches, and drizzled everything in an easy lemon vinaigrette.
I’m telling you, I could literally eat this every single day for the rest of summer, and not need anything else. It’s surprisingly filling, sweet, savory, and frankly, perfect. Also, it’s PERFECT for entertaining, you could easily double the recipe and serve it on one of those giant cheeseboard, and it would be such a showstopper!
Steps to make Peach and Tomato Caprese Salad with Burrata
- Slice large tomatoes into 1/4-inch pieces and the cherry tomatoes in half. Sprinkle with salt and pepper.
- Cut peaches into wedges and wrap with 1/2 a piece of salty prosciutto.
- In a small bowl, whisk lemon juice, dijon mustard, and honey together. Slowly whisk in olive oil. Season with salt and pepper.
- Arrange the large tomatoes on your platter. Nestle the prosciutto-wrapped peaches around the tomatoes. Fill in with cherry tomatoes.
- Tear the burrata into pieces, and try to keep the creamy part from spilling out. Nestle the burrata around the platter.
- Sprinkle everything with salt and pepper. Drizzle with the vinaigrette. Tuck basil leaves in wherever you can.
Can this be made ahead of time?
I’d only recommend making this an hour or so ahead of time. It’s really quick and easy to put together, so hopefully it shouldn’t be an issue.
What is burrata?
Oh my gosh, if you haven’t had burrata yet, you’re in for a treat!!! I describe it as a kind of hybrid between mozzarella and ricotta. The outside has firm texture very similar to mozzarella, but the center is creamy like ricotta. It’s HEAVENLY.
Substitutions and Tips and Tricks for Recipe Success
- If your tomatoes aren’t as ripe as you’d like, cut them ahead of time, sprinkle with salt and pepper and let them sit for about 30 minutes, they’ll get super juicy!
- This is a fork-and-knife type of salad, so make sure to provide those utensils for your guests.
- Use whatever tomatoes you can find at your farmer’s market! Heirloom, beefsteak, cherry – they all work!
- If you can’t find burrata, mozzarella will also work. You could also dollop fresh ricotta over the salad instead as well.
Pretty things/Tools Used in Today’s Post
- 2 large tomatoes, sliced
- 8 cherry tomatoes, halved
- 2 peaches, cut into wedges
- 4 slices prosciutto
- 4 oz burrata
- 1/4 cup basil leaves
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 2 tsp agave or honey
- 1 tbsp olive oil
- sharp knives
- cheese board/platter
- Arrange tomatoes on platter. Season with salt and pepper.
- Wrap peaches in prosciutto - you should use about 1/2 piece per peach. Arrange peaches around tomatoes. Do the same with the cherrry tomatoes.
- Gently tear the burrata into four pieces, making sure to retain the creamy interior. Nestle the burrata around the tomatoes and peaches. Tuck basil leaves in where you can and sprinkle on top. Sprinkle everythign with salt and pepper.
- In a small bowl, whisk together lemon juice, dijon, and agave. Slowly whisk in olive oil. Season with salt and pepper. Drizzle the vinaigrette on top of the salad. Serve!