Peach Caprese Salad With Tomatoes, Burrata & Arugula

If you're in the market for an easy, no-cook, 6-ingredient recipe that you can whip up in just 5 minutes, this Peach Caprese Salad with Tomatoes, Burrata, & Arugula is for you! This simple stunner is a delightful blend of summer's best produce, all dressed in a yummy white balsamic vinaigrette.

I'm not much of a summer person. In fact, if I'm being honest, it's probably my least favorite time of year. If you think that makes me some kind of monster, hear me out: you can always put on more clothes and more blankets, but there comes a point where there's nothing left to take off and you're still melting in sweat. 

As a food lover, though, this hot n’ humid weather means it's peak tomato and peach season, so not all is lost. These two summer fruits are some of my favorite things to eat, and they're stellar together.

This peach tomato salad with burrata is a fun twist on a classic caprese salad recipe, and it's the perfect dinner on a hot night. It combines sweet, juicy peaches with fresh tomatoes, the peppery taste of arugula, creamy burrata, and a white balsamic salad dressing. It’s as magical as fireflies!

Perhaps even more satisfyingly, growing your own arugula, tomatoes, and basil at home makes this delightfully fresh salad super affordable. 

Jump to:

• Why You’ll Love This Peach Burrata Caprese Recipe 
• Ingredients & Substitutions 
• How To Make Peach Tomato Caprese with Fresh Burrata & Arugula
• Optional Variations & Dietary Adaptations 
• Serving Suggestions
• Expert Tips 
• Why Growing Your Own Veggies Is A Worthwhile Investment
• Frequently Asked Questions
• More Recipes To Celebrate Summer
• Peach Caprese With Tomatoes, Burrata, & Arugula
• 💬 Reviews

Why You’ll Love This Peach Burrata Caprese Recipe 

• Quick & Easy - Cut up a ripe tomato or two, add a few peach slices, a couple of tears of the BEST mozzarella around, and a quick toss of greens in your favorite salad dressing and BOOM. Dinner is ready. Seriously, y’all. Make this peach and tomato salad. It'll be the best 5 minutes spent "working" all week. Promise.
• Made From Such Simple Ingredients - You only need 6. I’d bet you could guess all of them just from the name of this post! Plus, from a visual standpoint, this bright salad is one of my favorite ways to showcase perfectly ripe summer peaches.
• Perfect For A Hot Summer Day - This beautiful bounty requires exactly zero heat to prepare. Hallelujah! When it’s in the mid-90s with humidity in the bazillions and a heat index akin to hell, the thought of even turning on a burner yesterday is enough to turn my stomach.

Ingredients & Substitutions 

Making this easy summer salad requires just a handful of ingredients. Here’s what to grab:

• Ripe Tomatoes - If you can get them, Cherokee Purple tomatoes are to tomatoes what La Neige Lip Mask is to chapstick. Otherwise, just use the ripest, juiciest, prettiest ‘maters you can lay your hands on! Cherry tomatoes, grape tomatoes, or regular slicers are all fair game.
• Fresh Peaches - They should smell deeply perfumed and have just the *slightest* give when you give ‘em a gentle squeeze. I prefer freestone yellow peaches to clingstone white peaches, but you do you.
• Fresh Basil - You can’t make a proper peach tomato caprese without basil!!
• Arugula - If a lettuce-growing table isn’t in the cards, Aldi offers a super inexpensive $3 clamshell of arugula mixed with baby spinach.
• Burrata - While you’re welcome to swap in soft fresh mozzarella here, the oozy cream-filled center of burrata takes this salad over the top.
• White Balsamic Vinaigrette - I’m obsessed with the recipe below. Feel free to swap in your favorite vinaigrette, or keep things simple with a drizzle of olive oil and fresh lemon juice.
• Kosher Salt & Freshly Cracked Black Pepper - Basic seasoning is all you need when summer produce is in full swing.

Marche’s White Balsamic Vinaigrette

This recipe is a home-sized portion of what we used to make at the now-closed Marche Artisan Foods in East Nashville, and it might be my favorite salad dressing EVER.

• White Balsamic Vinegar - This pale vinegar yields a sweeter flavor than dark balsamic vinaigrette, which I think is a delicious twist on the OG.
• Avocado Oil - Feel free to swap in another neutral oil, like canola or grapeseed. You can also try using extra virgin olive oil for a more potent flavor.
• Shallot - I do most of my shopping at Aldi, which doesn't carry shallots. I've subbed in red onion and sweet yellow onion in the past, and it's still absolutely delicious.
• Dijon Mustard - A little bit of mustard helps to emulsify the dressing, keeping it uniform and creamy. 
• Honey - For a touch of sweetness. You can also use agave nectar or maple syrup if you prefer a vegan dressing.
• Kosher Salt - A little seasoning helps draw out the sweet and savory flavors of this yummy homemade salad dressing.

How To Make Peach Tomato Caprese with Fresh Burrata & Arugula

This is legit the easiest salad to make. It'll be on the table in just a few minutes. Here’s how:

Step 1: Make Salad Dressing. Add all vinaigrette ingredients to a blender and whiz until smooth. 

Step 2: Slice. Using a sharp knife, slice tomatoes and peaches into ~¾ inch wedges. Sprinkle with salt and pepper.

Step 3: Dress arugula with salad dressing. Sprinkle with salt and pepper.

Step 4: Arrange the fruit on either a large platter or individual plates. Divide the arugula between your serving plates. Tear the burrata into bite-sized bits and divide them between plates. Finish with fresh basil leaves and a sprinkle of flaky sea salt and pepper.

Step 5: Enjoy!!!

Optional Variations & Dietary Adaptations 

As much as I think this peach burrata salad is the bee’s knees, there are tons of ways for you to make it your own. Here are a few ideas to get you started:

• Swap your stone fruit. Not a fan of peach fuzz? Swap in nectarines! Prefer smaller fruit? Make an apricot burrata salad instead. Have a bowl overflowing with plums? Use them instead of the tomatoes OR the peaches. When it comes to summer salads, I’m pretty sure there are no rules.
• Omit the arugula. Keep things more classic by serving up a caprese salad with heirloom tomatoes and peaches and no greens aside from basil. You can also swap in other lettuce varieties like slightly bitter curly endive or peppery watercress instead.
• Use grilled peaches for a hint of smokiness.
• Add protein. I like to serve this tomato peach burrata salad with pretty much alllllll the grilling season favorites like my spicy zhoug chicken, grilled pork chop sliders, Greek burgers, and Asian pork burgers.
• Can’t get your hands on burrata? Sad! But, not all hope is lost. You can still make a stellar peach arugula salad using large fresh mozzarella balls, smaller bocconcini, ciliegine, or marinated mozz instead.

Serving Suggestions

• Light lunch with nothing more than a hunk of crusty bread or black pepper focaccia to soak up every last drop.
• It's a perfect light dinner party side, ideal for pairing with everything from lemony zucchini linguine to chicken al limone. Use a large serving platter for everyone to serve themselves. Don't forget to make my easy peasy blueberry peach cobbler dump cake for dessert!
• Use fresh ingredients. This simple salad celebrates the best flavors of summer, so make sure you're getting everything in season.

Expert Tips 

This tomato peach and burrata salad practically makes itself, but there are a few tips to keep in mind. 

• Here in Nashville, the best peaches are from The Peach Truck based out of Georgia. (The ones from Chilton County, Alabama are also incredible, but they're a long drive away.) They're headily perfumed, sweet, juicy, and huge—everything you could want in a peach. If James were to set sail tomorrow, it'd be in one of these. Just sayin'. 
• Use ALL your senses. When you're choosing your peaches at your local grocery store or farmer's market, give them a good once-over. Ripe peaches should have a vibrant color without any green around the stem – that's a sign they were picked too early. Next, give each one a gentle squeeze. A peach at peak ripeness will yield slightly to gentle pressure from your thumb. If it's hard as a rock, it needs more time to ripen. If it's squishy, it might be overripe. Finally, give your fruits a sniff. A ripe peach will have a sweet, fragrant aroma. If you can't smell anything, the peach likely won't taste like much either.
• When choosing tomatoes, they should be bright and relatively uniform in color, whether they're red, yellow, or even purple. Avoid tomatoes with blemishes or spots, though some heirloom varieties may have cracks. That's okay! Next, feel the tomatoes. They should feel heavy for their size and firm but not too hard. Similar to a peach, a ripe tomato will give slightly under gentle pressure. Finally, smell the tomato, particularly around the stem. It should have a fresh, grassy, spicy, and sweet aroma. (Man, I love tomato plant smell!) Like most fruit, if tomatoes don't smell like anything, they won’t taste like anything either.
• To quickly ripen peaches, place firm ones in a paper bag (preferably with a banana) and leave it at room temp. Check every day, rotating the peaches around in the bag. They should ripen up within 1-5 days depending on how hard they were and whether or not you added the banana. Once the peaches are just right, you can pop them in the fridge to preserve their shelf-life for a week or two.

Why Growing Your Own Veggies Is A Worthwhile Investment

Have y'all experienced the utter glory that is picking your own produce straight from your backyard? If you haven't, I highly suggest you try it. Not only is it deeply satisfying, but it’ll save you lots of $$$ in the long run.

The tomato seedlings I bought back in March for less than $4 apiece have been incredibly productive. And, despite having trouble with a fruit thief who stole no fewer than 15 of my precious tomatoes 😡, we still have a pretty good haul. (If you've ever done any Farmer's Market shopping, you know 15 Cherokee Purples would cost WAY more than $12, so we're still doing alright on our investment.)

It took us a while to figure out a squirrel was to blame and to come up with a solution that prevented any more loss, but boy was I mad! And he targeted my Cherokee Purples, which are my FAVORITE tomato. It took everything in this country girl not to go straight for my shotgun when I saw him leisurely double-fisting the bounty that I've waited months for. 

Don't worry, I'd have roasted squirrel for doggie dinner that night. I'm not a heedless murderer. I was taught to use what I kill. And the skin? The dogs would've had their favorite woobie yet. 😂

Alas, my sweet husband talked me off the fence and brought home some plastic netting that tiny little squirrel paws couldn't fit through. And so far, we haven't lost any more of my most cherished crop. 

But, that's part of the satisfaction of gardening at home. You have to figure out how to outfox Nature! I've learned all kinds of things about neem oil and diatomaceous earth and cinnamon and vinegar and now, netting. It seems that just about everything here in Tennessee will grow, it's just a matter of figuring out how to keep it alive long enough to harvest. 🤷🏼‍♀️

Frequently Asked Questions

More Recipes To Celebrate Summer

If you tried this recipe and loved it, be sure to rate and review it below! For more inexpensive and delicious recipe inspiration, be sure to follow me on Pinterest. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter!