If you're in the market for an easy, no-cook, 6-ingredient recipe that you can whip up in just 5 minutes, this Burrata Caprese with Heirloom Tomatoes, Fresh Peaches, & Arugula is for you! This simple stunner of a side is a delightful blend of summer's best produce, making for a fun mash-up of two summer classics: Southern tomato peach salad and Italian tomato caprese.
I'm not much of a summer person. In fact, if I'm being honest, it's probably my least favorite season weather-wise. 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 season boasts some of the year's best fruits and vegetables. This glorious tomato peach burrata salad is enough to wipe away all of my summer woes. It’s cold and refreshing, sweet and tangy, with just the right balance of creaminess from fresh burrata. It’s as magical a gift of the season as fireflies!
Perhaps even more satisfyingly, growing arugula, tomatoes, and basil at home makes this delightful summer peach salad super affordable.
Jump to:
- Why Growing Your Own Veggies Is A Worthwhile Investment
- Why You’ll Love This Souped-Up Burrata Caprese Recipe
- Ingredients & Substitutions
- How To Make Peach Tomato Caprese with Fresh Burrata & Arugula
- Optional Variations & Dietary Adaptations
- Expert Tips
- Frequently Asked Questions
- More Recipes To Celebrate Summer
- Burrata Caprese With Heirloom Tomatoes, Peaches, & Arugula
- 💬 Reviews
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 that 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 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 finally came up with a solution that has prevented any more shrinkage of our inventory, 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 eaten roasted squirrel for 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 Joe 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.
Why You’ll Love This Souped-Up Burrata Caprese Recipe
This peach tomato salad is a refreshing twist on the classic burrata caprese. It combines the sweetness of peaches with the tanginess of tomatoes, the peppery taste of arugula, and the creamy goodness of burrata for a summer side that'll have you reaching for seconds. This summer peach salad is as beautiful as it is delicious — and that's really saying something!
Picture the bright rosy oranges from the peaches, deep fire engine reds & dark purples from the tomatoes, and earthy greens in the form of arugula and basil, all punctuated by stark white, ooey gooey burrata. If you eat with your eyes first, as they say, this arugula burrata salad is one serious feast!
But the flavor of this burrata arugula salad is just as exceptional — the sweet tannic nectar of the fuzzy peaches plays against the herbaceous, fresh basil. Peppery arugula is an excellent foil against the juicy heirloom tomatoes. Creamy, mild-flavored burrata melds beautifully with both the bold, acidic fruits and the pungent greens.
In short, this peach tomato caprese with fresh burrata is summer on a plate, and friends? It is spectacular. If that’s not enough to convince you, try this on for size.
My peach tomato burrata salad recipe is also:
- Quick & Easy - A few slices of tomato, a few slices of peach, a couple tears of cream-filled mozzarella, 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 With Only 6 Ingredients - I’d bet you could guess all of them just from the name of this post!
- Perfect For Hot Summer Nights - This colorful bounty on a plate 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 tomato burrata peach arugula salad requires little else than the signature ingredients I just listed. Here’s what to grab:
- Heirloom 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!
- Fresh Peaches - They should smell deeply perfumed and have just the *slightest* give when you give ‘em a gentle squeeze.
- Fresh Basil - You can’t make a proper heirloom tomato caprese without basil!!
- Arugula - If growing a lettuce table isn’t in the cards, Aldi offers a super inexpensive, sub-$3 clamshell of arugula mixed with baby spinach.
- Burrata - While you’re welcome to swap in plain fresh mozzarella here, the oozy cream-filled center of burrata definitely takes this salad over the top.
- Vinaigrette of Choice - You’re welcome to use a homemade balsamic or white balsamic vinaigrette or a store-bought dressing like Aldi’s Apple Thyme Vinaigrette or Olive Garden Italian Vinaigrette. Alternatively, just drizzle on some high-quality balsamic vinegar and cold-pressed finishing olive oil.
- Kosher Salt & Fresh Cracked Pepper - Basic seasoning is all you need when summer produce is in full swing.
A Note On Picking The Best Peaches (Hint: Get ‘em from Georgia)
Here in Nashville, we have a few farmers who have peaches available, but the best ones by far are from a farm called The Peach Truck based out of Georgia. They are headily perfumed, sweet, juicy, and huge. They are everything you could want in a peach.
If James were to set sail tomorrow, it'd be in a Peach Truck peach. They're that perfect. I should note that I have zero affiliation with The Peach Truck. I just love them so much that I feel obligated to tell you about their glory. This peach salad really seals the deal.
Anyway, the season is far too short, and that’s coming from someone who lowkey hates summer. I believe they stop sales here around August 1st, so if any of y'all live in the area and haven't yet bought your Peach Truck peaches, GET ON IT.
They have tons of pickup locations in several states, plus they also ship to anywhere in the contiguous United States. If you want to taste the true beauty of what a Southern summer can provide (aside from heat stroke 🤣), now’s your chance!
How To Make Peach Tomato Caprese with Fresh Burrata & Arugula
This tomato, peaches, and burrata salad will be on the table in just a few minutes. Here’s how:
Step 1: Wash and slice tomatoes and peaches into ~¾in slices. Sprinkle with salt and pepper.
Step 2: Dress arugula with salad dressing. Sprinkle with salt and pepper.
Step 3: Arrange ¾ of the fruit in your choice of serving dish 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 last sprinkle of salt and pepper.
Step 4: Enjoy!!!
Optional Variations & Dietary Adaptations
As much as I think this peach burrata arugula 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 with no greens aside from basil. You can also swap in other lettuce varieties like slightly bitter curly endive or peppery watercress instead.
- Add protein. I like to serve this tomato peach burrata salad with pretty much alllllll the grilling season favorites like chicken, pork chops, and burgers.
- Use regular fresh mozzarella. 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.
Expert Tips
This tomato peach and burrata salad practically makes itself, but there are a few tips to keep in mind. When it comes to choosing summer produce, you want to use ALL your senses.
First up, let's talk peaches. 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 ripe peach 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.
To speed up the ripening process, place your firm peaches 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.
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, color is your first clue. They should be bright and relatively uniform in color, whether they're red, yellow, or even purple. Avoid tomatoes with blemishes or spots, but 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.
Smell the tomato, particularly around the stem. It should have a fresh, grassy, spicy, and sweet aroma. (Man, I love tomato plant smell!) Like peaches, if tomatoes don't smell like anything, they might not taste like anything either.
Remember, the best tomatoes and peaches are often found at your local farmers' market. They're usually fresher and tastier than what you can find at the grocery store. Plus, you're supporting local farmers AND a healthy local food system – that’s a win-win-win in my book!
Frequently Asked Questions
Oh boy, you're asking about two of my favorite cheeses! Mozzarella and burrata are kissing cousins in the cheese world. They're both Italian, they're both delicious, but they've each got their own unique personalities.
Mozzarella is the one you're probably more familiar with. It's that classic, white cheese that can be either aged or fresh. The aged variety is often sliced or grated and layered in dishes like lasagna, while the fresh variety is a classic choice for caprese salad. It's got a mild, milky flavor and a semi-soft texture that's a bit springy. And when it melts, it's a thing of beauty!
Now, burrata is a bit more of a diva, but in the best possible way. Imagine this: you take a ball of mozzarella, but then you fill it with a mix of fresh cream and mozzarella scraps, creating this decadent, creamy center. When you cut into it, the creamy inside sort of spills out in a very indulgent way. It's rich, it's buttery, and it's absolutely divine. You burrata try it! 🤓
So, in a nutshell, while mozzarella is more about the slight chew and that clean, milky flavor, burrata is all about the creamy richness and ooey-gooiness. Both are great in their own way, but if you're looking to add a touch of luxury to your tomato arugula salad, burrata is the way to go!
Oh, absolutely! Peaches and burrata are a match made in culinary heaven. The sweet, juicy, tannic flavor of a ripe peach is the perfect counterpoint to the rich, creamy decadence of burrata cheese.
Imagine this: you take a bite and first you get that burst of sweet, slightly tart peach juice. Then comes the burrata, all creamy and luxurious, balancing out the sweetness. It's a combination that's both refreshing and indulgent at the same time.
So, whether you're tossing them together in this burrata tomato peach salad, layering them on a toasted peach tartine, or just enjoying them together as a simple appetizer, this stone fruit-cheese combo is a dynamic duo that definitely deserves a spot on your table.
More Recipes To Celebrate Summer
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Burrata Caprese With Heirloom Tomatoes, Peaches, & Arugula
Ingredients
- 1.5 lb Heirloom Tomatoes
- 1.5 lb Fresh Peaches about 2 large
- 1 C Arugula
- ¼ C Basil Leaves lightly packed
- 4 oz Burrata or fresh mozzarella
- 2 tablespoon Vinaigrette of Choice white balsamic, regular balsamic, Italian, or Aldi's Apple Thyme Vinaigrette
- Kosher Salt and Pepper to taste
Instructions
- Wash and slice tomatoes and peaches into ~¾in slices. Sprinkle with salt and pepper.
- Dress arugula with salad dressing. Sprinkle with salt and pepper.
- Arrange ¾ of fruit in serving dish. Divide arugula between dishes. Tear mozzarella into bite sized bits and divide between dishes. Finish with fresh basil leaves and a last sprinkle of salt and pepper.
- Enjoy!!!
Notes
- 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 with no greens aside from basil. You can also swap in other lettuce varieties like slightly bitter curly endive or peppery watercress instead.
- Add protein. I like to serve this tomato peach burrata salad with pretty much alllllll the grilling season favorites like chicken, pork chops, and burgers.
- Use regular fresh mozzarella. 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.
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