Burrata Caprese with Peaches

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 😍.

Jump to:

• Why Make This Recipe
• 🥗 Ingredients
• 🥣 Step-by-Step Instructions
• 🧐 Recipe FAQs for Burrata Caprese
• 👩‍🍳 Expert Tips
• Other Delicious Summer Recipes
• 📖 Recipe
• More About Molly

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.

Have you ever argued about the best way to store tomatoes? For many years, I have sworn that uncut tomatoes should never ever be kept in the refrigerator. And I stand by that guideline, though with one caveat learned from a Serious Eats article: if your tomatoes are at their peak of ripeness, refrigeration is the way to go.

The reason is that the optimal temperature to store tomatoes is 55 degrees Fahrenheit—which is a tough temperature to maintain in a house: colder than room temperature but not as cold as the refrigerator. 

So if you purchase or pull from from your garden a tomato that is not quite ripe, then by all means, leave it out at room temperature. It will continue to ripen (thank goodness, as I learned after trying to thwart the squirrels in my garden by picking tomatoes before they were ripe).

However, if you have perfectly ripe tomatoes, the fridge might be the best place for them as they will also continue to ripen on the counter (and eventually, rot). If you’re not going to eat them in 1-2 days, you can keep them at their perfect stage of ripeness by putting them in the refrigerator.

That said, always take them out about a half hour before you want to eat them so that they can come back to room temperature. Lesson learned. 

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 Tomato Caprese with Fresh Burrata 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!

Instagram Users: Now that you've made this Tomato Burrata Salad recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!