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Oh my gosh, this peach burrata tomato salad is totally fabulous! It’s so wonderfully summery, especially when it’s peach season and everything is fresh. I actually made this for the first time last summer, and it’s already become one of my very favorites. It’s perfect for picnics, or any summer meal!

As is often the case with my recipes, (like this creamy raspberry soup!) I was inspired by some idea, then I looked up lots of different recipes online and came up with my own combination. That method doesn’t always work perfectly the first time, but sometimes it’s really fantastic!

peach burrata tomato salad with a glass of white wine on a white counter

The Peach Burrata Tomato Salad Starts with Basil Olive Oil

The peach burrata tomato salad really doesn’t take that long to make, you just have to remember to start a couple hours early. Once you get the basil-infused olive oil going, you can leave it again until salad time. Just tear up a handful of fresh basil leaves, and submerge them in a cup of olive oil. Then let them stand for a couple hours until you’re ready to start.

Stay Safe!

The thing to remember about fresh herb infused oils is that you need to use them fast. They don’t last very long, and you can’t really tell when they go bad. You can get pretty sick from old infused oils, so if you have some left over, be sure to store it in the fridge and use it within a few days.

Now with that warning out of the way, let’s move on to our salad proper. It’s so easy!

Simple Ingredients

Once your oil has infused, gather up your other ingredients. The recipe is at the bottom, but here’s everything you need:

A peach
Cherry tomatoes
Burrata cheese
Paprika, salt, & pepper
Basil olive oil
Chives

At our house, this recipe makes one entree salad or two side salads, but you can judge how much your family or guests will eat, and plan accordingly.

The first step, is to cut your cherry tomatoes. I know it’s silly, but I love this Cutco spatula knife for cutting tomatoes!

Cherry tomatoes, herbs, and a knife on a cutting board

Then cut up the peaches. I like mine in cubes, but slices would look pretty in the salad too. That’s the beauty of this, you can make it any way you want and it’s still going to taste delicious!

peaches on a cutting board for peach burrata tomato salad

Then cut up your chives. I like to use my kitchen scissors.

salad ingredients featuring cut up chives on a white counter

Burrata!

I love burrata! It’s such a perfect blend of mozzarella and cream – and I pretty much love anything with cream! But especially cheese. One of the most fun parts of making this salad is breaking the burrata ball.

If you want a smoother edge, you could cut it of course, but either cut or break it inside the bowl or on the plate, or the creamy inside may get away. Some have more liquid than others.

peach burrata tomato salad ingredients including an open burrata ball

Assembling Your Peach Burrata Tomato Salad

And then you just put everything all together! I like to sprinkle the paprika, salt, and pepper over the cheese part – it seems to stick better, and have more flavor that way.

Layer on your peaches and tomatoes, pour the olive oil over it, and garnish with the chives. You can put extra fresh basil leaves in too, if you want.

peach burrata tomato salad in a white bowl

Serve your peach burrata tomato salad with a crisp white wine as a counterpoint to the creaminess of the cheese and oil. If you want to be multi-cultural, I love a good Sauvignon Blanc from New Zealand’s Marlborough district. Or you could stay in Italy with a nice Pinot Grigio.

Either way, I hope you get a chance to try this salad, it’s really delicious, and different too. Guests love it!

peach burrata tomato salad with a glass of wine and a fork

Barbara’s Boutqiue Recommendations

Click on the pictures of the pieces I used in this post. If the exact item isn’t available any more, I chose a similar option.

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