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This colorful Tomato, Peach, and Burrata salad is summer on a plate with the most delicious herb vinaigrette and plenty of sweet summer fruits and burrata cheese. Juicey cherry tomatoes, sweet peaches, and fresh basil tossed together with an herby, tangy honey vinaigrette. Serve this fresh summer salad over creamy burrata cheese and top with with toasted pumpkin seeds for a healthy crunch. It’s simple to throw together, but so fresh and flavorful!
Clearly I felt like our Wednesday needs lots of color and summer vibes. As I said above, salad is really what summer is all about. Tomatoes, peaches, and herbs in their raw form…and with a darn good amount of cheese too.
It’s all of my favorite things in one bowl, I’m kind of obsessed.
Before I left for my trip on Monday, per usual I was really working to get everything done and tidy things up before heading out of town for a week. One of my favorite peach growers, The Peach Truck, sent me a box of peaches earlier in the week. And then, Hood River Cherry Company also sent a bucket full of fresh cherries. Which I have to say are the BEST cherries I’ve ever tasted…so good you guys.
Ingredients for this fresh salad recipe
- Extra virgin olive oil
- Balsamic or champagne vinegar
- Honey
- Shallot
- Garlic
- Lemon zest and fresh lemon juice
- arugula
- Chopped fresh basil leaves
- Chopped fresh oregano
- Chopped fresh dill
- Chopped fresh thyme
- Red pepper flakes
- Kosher salt and black pepper
- Cherry tomatoes
- Peaches
- Fresh cherries
- Burrata cheese
- Toasted pumpkin seeds
I didn’t want anything to go to waste. So, at the very, very last minute I made this salad with the tomatoes and fruit I had on hand. I also used herbs from the garden and the two balls of burrata cheese I had left in the fridge.
I really didn’t have time to be making this, but I did, and it’s was surely the right move. Hands down, this is my favorite recipe of the week.
Alright details – start with the vinaigrette
As you might have imagined, this is pretty simple. Especially seeing as it’s really just an overly extravagant caprese salad.
Start with the vinaigrette, which is key when it comes to additional flavor on this salad. It’s an olive oil basil balsamic honey vinaigrette made with a small amount of raw shallot and plenty of herbs. The shallot adds this nice really subtle flavor, while the herbs and lemon brighten things up.
For the herbs, I went heavy on the basil and oregano, then added pinches of fresh dill and thyme. You can use any combination of herbs you love most, but when it comes to a summer salad with tomatoes and peaches, I always say to add basil.
Now the salad
For the salad, you need fresh cherry tomatoes, peaches, and sweet cherries (or another stone fruit you love).
We’re going to toss the salad with the vinaigrette, then let everything sit and marinate for a bit to really develop and bring on those delicious flavors.
Finish it up
To serve, I love arranging the salad in either a big bowl or on a serving plate. Then I take the burrata cheese and break it over the salad. Top with fresh herbs, toasted pumpkin seeds, and a sprinkle of flaky sea salt.
Then just add crusty toasted bread on the side for scooping up the salad…and that’s how I do it!
Not a lot of effort, but such a gorgeous and delicious end result.
This makes a great appetizer or side dish to any summer dinner. You could even enjoy this as an afternoon snack.
And if you’re hosting friends for dinner? Make this, it never disappoints, and it doubles as the prettiest centerpiece for any summer table!
Looking for other summer salads? Here are some favorites:
Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette
Corn, Tomato, and Avocado Pasta Salad
Lastly, if you make this Tomato, Peach, and Burrata salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Tomato, Peach, and Burrata Salad
Servings: 6
Calories Per Serving: 408 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Vinegaratte
- 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
- kosher salt and black pepper
Salad
- 1 1/2 -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 nut/seed) (or other nut/seed)
Instructions
- 1. To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.2. In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge. 3. Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.
This post was originally published on July 21, 2021
This was a great meal by itself really on a day I did not feel like getting hot and bothered over a stove. I am adding it to my list of go-to salads for the season.
Thanks so much, Manju:) Love to hear this recipe was enjoyed, I appreciate you making it! Have a nice Memorial Day!
Hey Teighen, this recipe is AMAZING!! If I’m going to serve it for brunch with girlfriends, what other dish and drink would you pair with it? Thanks so much!
Hey Sage,
Happy Monday! I appreciate you trying this recipe and your feedback, love to hear it turned out well! Here are some ideas for you:
https://fett-weg.today/sun-dried-tomato-chicken-bowls/%3C/a%3E%3Cbr /> https://fett-weg.today/caprese-chicken-parmesan/%3C/a%3E%3Cbr /> https://fett-weg.today/tomato-chicken-rice-bake/%3C/a%3E%3Cbr /> https://fett-weg.today/peach-thyme-smash/%3C/a%3E%3Cbr /> https://fett-weg.today/strawberry-mojito/%3C/a%3E%3Cbr /> https://fett-weg.today/vodka-watermelon-lemonade/%3C/a%3E%3Cbr /> I hope this helps! xx
One of my favorite recipes from HBH!
Hey Lieren,
Yay!! Thank you so much for making this recipe and sharing your feedback, I’m so glad to hear it turned out well for you!🌷 Happy Thursday!
Could you suggest another seed or nut? Do not care for pumpkin seeds!
Hey Betsy,
Sure, you could really use whatever you like. Pistachios would be yummy, same with walnuts or pine nuts. I hope this helps! xx
I made this over the summer- oh my gosh delicious! 😋 I’ll be making it now for Christmas using canned peaches and omitting the tomatoes and cherries. I know this will still be excellent!
So glad you enjoyed the recipe! Thanks for trying it out Irene! xT
I had this at a summer party and loved it. I want to make a version of it for Thanksgiving so need to use more seasonal fruit than peaches. What tweaks would you suggest to turn this into a fall dish (but not using squash). Thank you!
Hi Donna,
So glad to hear you enjoyed this recipe! Pears would be a great option to use! I hope this helps! xx
We don’t have honey. Do you know any thing i can use instead, or will it be alright without.
Hey Kay,
You can use maple syrup or skip the honey. Please let me know if you have any other questions! xT
I made it for guests and added some arugula. Everyone loved it. Skipped the cherries since tbats sot a summer fruit here. It’s so pretty served on a large platter. With the burrata on the edge the non dairy people enjoyed it too.
Hey there,
Wonderful!! Thanks so much for making this recipe and your feedback, so glad to hear it was a winner! Have a great week:)
I made this last night added chicken and substituted blueberries as I could not find cherries anywhere. I actually put it over field greens and added a little more honey to make dressing sweeter. Served as our meal. Was delicious and so pretty!
Hey Pam,
Thank you so much! I am so glad to hear you enjoyed this recipe and appreciate you giving it a try! Xx
This is the first year we had peaches from our tree, and we have more cherry tomatoes than we can possibly use. Cherries aren’t in season anymore so we had to skip those, but I did have all of the herbs in my garden so I thought I would give this recipe a try. It seemed like a very odd combination of ingredients to me but how bad could it be? I even made some fresh baguettes per your suggestion. I am pleased to tell you that this was just about the best thing I’ve ever eaten! The creamy burrata, fresh baguette, all of the flavors in the dressing but especially the hint of honey, and the peaches and tomatoes all came together perfectly. Wow! Thank You
Hey Ladi,
Fantastic! So glad to hear this dish turned out well for you, thanks for making it! xx
This is one of my all time favorite salads! I will probably go into withdrawals when peaches and cherries go out of season l!!
Hi Sandi,
Happy Friday!! I appreciate you making this recipe and your comment, love to hear that it turned out well! xx
What could I substitute for cherries since they are no longer in season? Would raspberries work?
Hi Laura,
I would just skip the cherries, no big deal:) I hope you love this recipe! xT
I tried it. It was so tasty!
Hey Dalila,
I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Happy Labor Day Weekend! xx
This recipe is like late summer in a bowl. It functioned as salad as a first course with a salmon veggie couscous. And I couldn’t stop eating it, so it also made for a sweet dessert. I didn’t have basil or oregano or dill so I used mint and cilantro. Every bite was amazing. Also – I have lots of leftover dressing that will be great for other salads/marinades. Thank you!
Hey Sara Jean,
Happy Friday!! Thrilled to hear you enjoyed this recipe, thanks for making it and sharing your comment! Xx
I’ve made this before and it’s so good. Looking to make it ahead for guests – how many days before can I make it for it to stay good?
What I mean is the vinaigrette – how far ahead can I make it?
Hey there,
The vinaigrette is good for 2 weeks in the fridge. Have a great weekend! xT
Made this tonight it was delicious!
Hey Alex,
Yay!! So glad to hear that this recipe was enjoyed, I appreciate you making it! Have a great week! xT