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Peach Caprese Salad with Burrata

This Peach Caprese Salad with Burrata is the ultimate summer appetizer — fresh, creamy, sweet, and beautifully vibrant. Juicy peaches, ripe tomatoes, creamy burrata cheese, and fragrant basil are finished with olive oil and balsamic glaze for an elegant salad that comes together in minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Salad
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe peaches sliced into wedges
  • 2 medium heirloom tomatoes sliced
  • 1 cup cherry tomatoes halved
  • 8 ounces burrata cheese
  • ¼ cup fresh basil leaves
  • 1 tablespoon fresh thyme leaves optional
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze
  • 1 teaspoon honey optional
  • Flaky sea salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Serving platter or large plate
  • Sharp Knife
  • Cutting board
  • Small bowl for dressing
  • Measuring spoons

Method
 

  1. Arrange the sliced heirloom tomatoes and halved cherry tomatoes on a large serving platter.
    Arrange the sliced heirloom tomatoes and halved cherry tomatoes on a large serving platter
  2. Add the peach slices evenly around the tomatoes.
    Add the peach slices evenly around the tomatoes.
  3. Tear the burrata gently and place pieces across the salad.
    Tear the burrata gently and place pieces across the salad
  4. Scatter the fresh basil leaves and thyme over the top.
    Scatter the fresh basil leaves and thyme over the top
  5. Drizzle with olive oil and balsamic glaze.
    Drizzle with olive oil and balsamic glaze
  6. If desired, drizzle lightly with honey for extra sweetness.
  7. Finish with flaky sea salt and freshly cracked black pepper.
  8. Serve immediately.
    Serve immediately

Notes

  • Use ripe but firm peaches for the best texture and flavor.
  • Allow the burrata to sit at room temperature for 15–20 minutes before serving for maximum creaminess.
  • Heirloom tomatoes add beautiful color and sweetness, but any ripe tomatoes will work.
  • This salad is best enjoyed fresh and should not be made too far ahead.