Burrata Caprese with Peaches

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Burrata Caprese with Peaches is the perfect summer dish. Ripe tomatoes paired with sweet-tart peaches and creamy burrata cheese, then topped with chopped pistachios and a drizzle of basil vinaigrette.

It’s a summer goal of mine to find as many ways as possible to enjoy perfectly ripe tomatoes. I’m happy to eat them simply sliced and sprinkled with sea salt, but they absolutely shine in this Burrata Caprese. And this dish doesn’t stop with just summer tomatoes. I’ve also added sliced peaches for sweetness, pistachios for crunch, and a basil dressing to drizzle over it all. It’s basically the definition of 😍.

Why Make This Recipe

• Filling enough for a vegetarian lunch
• An absolutely delicious way to make the most of in-season tomatoes and peaches
• Gorgeous on the table—this classic caprese salad with a twist is a showstopper of an appetizer!

🥗 Ingredients

• Basil: Fresh basil really makes this dish, though using fresh cilantro instead would give this dish an entirely different (but still delicious) flavor.
• Olive Oil: Using a high quality extra virgin olive oil will really help this dish shine, so don’t hold back. 
• Peaches: I love to use white peaches for this dish, but you can also use yellow peaches. If you hate peach skin, you can remove it before you slice the peaches. If you don’t have peaches, try nectarines. Or just leave them out for a more classic caprese with just tomatoes. 
• Tomatoes: Choosing ripe, local, farm-grown tomatoes will give you the best flavor for this dish. Heirloom tomatoes would be excellent. And use large beefsteak tomatoes for this dish if you can, though you could also try with cherry tomatoes—just look for ripe and tasty!
• Burrata: Obviously it’s not a burrata caprese without fresh burrata cheese, but you could replace it with fresh mozzarella cheese if that’s easier to find. See below for the difference!
• Pistachios: Pistachios add texture and give this dish an appealing crunch. Replace with chopped almonds or hazelnuts for a similar crunch but different flavor. 

🥣 Step-by-Step Instructions

Begin by making the basil vinaigrette. In small food processor, blend together 3 tablespoons olive oil, 1 tablespoon lemon juice, ½ cup packed basil leaves, and ¼ teaspoon kosher salt until smooth, scraping down the bowl once or twice as you go.

You may need to tip the processor slightly on its side if there’s not enough liquid to run it upright. You can also put the ingredients in a small bowl with tall sides and use an immersion blender to blend.

Or, feel free to just finely chop the basil leaves and then whisk all the ingredients together. 

Next, shell and chop ½ cup of pistachios, and set aside.

Slice 2 ripe peaches and 2 large ripe tomatoes into wedges, and lay out on a large platter overlapping slightly.

Either leave burrata intact and place in the middle of the platter, or break up into small chunks and scatter over the peaches and tomatoes. Drizzle with the basil dressing.

Sprinkle chopped pistachios on top, then season with cracked black pepper and coarse sea salt. 

🧐 Recipe FAQs for Burrata Caprese

👩‍🍳 Expert Tips

This Burrata Caprese Salad recipe is really best made soon before you intend to eat it. If you have leftovers of this dish, you can refrigerate it to eat the next day, but it really won’t be the same. Unfortunately, the peaches will brown, and the pistachios will soften.

I’d recommend just making what you think you will eat when you serve it—you can easily cut this recipe in half for a half batch, and then make another batch the next day.  

Now, are you wondering what you should serve with a caprese salad like this one? If you'd like to serve this as a main course, I'd recommend pairing it with a cold soup like this Melon Soup. You could also pair it with some simply grilled chicken or fish. Or, just add a thick slice of crusty bread.

Got extra peaches? Why not use them to top off your meal with this Peach Cobbler Pound Cake featuring a delicious crumb topping? Or, try these easy Peach Fritters. You can also use them for cocktails, as in this refreshing Peach Whiskey Smash!

If other pistachio recipes, are what you need, why not try this Pistachio Ice Cream? A perfect summer dessert!

And for all the burrata lovers out there, you will need to check out this simple Burrata with Tomatoes and Pesto recipe. You can also use burrata to top this Zucchini Mushroom Pasta. Or, try it on this Grilled Burrata Pizza with fried prosciutto and fresh basil too!

Other Delicious Summer Recipes

Are you looking for other recipes to show off some of summer’s most delicious vegetables? Here are a few of my favorites, and you can find even more on my Summer Recipes page:

If you try this Peach and Burrata Caprese recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!

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Burrata Caprese with Peaches

Chef Molly Pisula

Burrata Caprese with Peaches pairs ripe tomatoes with sweet peaches and creamy burrata cheese, topped with chopped pistachios and basil vinaigrette. 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Main Course, Salads and Dressings, Vegetarian

Cuisine Italian

Servings 4

Calories 252 kcal

Ingredients

  

1x2x3x

For the Basil Dressing

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ cup packed basil leaves (½ ounce)
• ¼ teaspoon kosher salt

For the Salad

• ½ cup pistachios (2 ounces)
• 2 ripe peaches
• 2 large ripe tomatoes
• 1 ball of burrata cheese (8 ounces)
• Freshly cracked black pepper
• Coarse sea salt or kosher salt

Cook ModePrevent your screen from going dark

Instructions

 

1. Begin by making the basil dressing. In small food processor, blend together all ingredients until smooth, scraping down the bowl once or twice as you go. You may need to tip the processor slightly on its side if there’s not enough liquid to run it upright. You can also put the ingredients in a small bowl with tall sides and use an immersion blender to blend. Or, feel free to finely chop the basil leaves and whisk all the ingredients together.
2. Next, shell and chop pistachios, and set aside.
3. Slice peaches and tomatoes into wedges, and lay out on a large platter overlapping slightly.
4. Either leave burrata intact and place in the middle of the platter, or break up into small chunks and scatter over the peaches and tomatoes.
5. Drizzle with the basil dressing.
6. Sprinkle chopped pistachios on top, then season with cracked black pepper and coarse sea salt to taste.

Notes

This dish is best made right before you want to serve it. It doesn't refrigerate well, and the peaches will start to brown fairly quickly as they sit. You can make the basil vinaigrette a little bit in advance, but that too will discolor a bit if you leave it overnight in the refrigerator. If you must make it ahead of time, press a piece of saran wrap on top of it to help it keep its vibrant green color.

Ingredient Notes

• Peaches: I love to use white peaches for this dish, but you can also use yellow peaches. If you hate peach skin, you can remove it before you slice the peaches. If you don’t have peaches, try nectarines. Or just leave them out for a more classic caprese with just tomatoes.
• Tomatoes: Choosing ripe, local, farm-grown tomatoes will give you the best flavor for this dish. Use large beefsteak tomatoes for this dish if you can, though you could also try with cherry tomatoes.
• Burrata: Obviously it’s not a burrata caprese if you replace the burrata, but you could definitely substitute fresh mozzarella cheese for the burrata if that’s easier to find.
• Pistachios: Pistachios add texture and give this dish an appealing crunch. Replace with chopped almonds or hazelnuts for a similar crunch but different flavor.
• Coarse sea salt: I love a coarse sea salt like Maldon to sprinkle over the top of this dish, but if you don't have any, feel free to replace with regular sea salt or kosher salt.

Nutrition

Calories: 252kcalCarbohydrates: 17gProtein: 7gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 6mgSodium: 407mgFiber: 4gSugar: 11g

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More About Molly

Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!

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