Go Back
–+ servings
45 degree angle shot of a serving bowl of arugula, tomato, burrata, and peach caprese salad on a white table with the sunshine creating a glare on the freshly sliced fruit.

Peach Caprese With Tomatoes, Burrata, & Arugula

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. White Balsamic Vinaigrette very closely adapted from Margot McCormack.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Dinner, Lunch, Main Course, Salad
Cuisine Vegetarian
Servings 2
Calories 381 kcal

Equipment

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 White Balsamic Vinaigrette or vinaigrette of choice
  • Kosher Salt and Pepper to taste

White Balsamic Vinaigrette

  • ½ C White Balsamic Vinegar
  • 2 C Avocado Oil or other neutral oil
  • ¼ C Shallot chopped; sub red onion or sweet yellow onion
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Honey or agave nectar, maple syrup
  • ¼ teaspoon Kosher Salt

Instructions
 

  • Make vinaigrette by adding all ingredients (½ C White Balsamic Vinegar, 2 C Avocado Oil, ¼ C Shallot, 1 teaspoon Dijon Mustard, 1 teaspoon Honey, & ¼ teaspoon Kosher Salt) to a blender and whizzing until fully emulsified and uniform, about 1 minute.
  • Wash and slice 1.5 lb Heirloom Tomatoes and 1.5 lb Fresh Peaches into ~¾in slices. Sprinkle with Kosher Salt and Pepper to taste.
  • Dress 1 C Arugula with 2 tablespoon White Balsamic Vinaigrette . Sprinkle with salt and pepper.
  • Arrange ¾ of fruit in serving dish. Divide arugula between dishes. Tear 4 oz Burrata into bite sized bits and divide between dishes. Finish with ¼ C Basil Leaves and a last sprinkle of salt and pepper.

Notes

Optional Variations:
  • 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.
 

Nutrition

Calories: 381kcalCarbohydrates: 51gProtein: 19gFat: 14gSaturated Fat: 8gCholesterol: 45mgSodium: 505mgPotassium: 1533mgFiber: 9gSugar: 41gVitamin A: 4722IUVitamin C: 71mgCalcium: 362mgIron: 2mg
Keyword Easy, Fast, Fruit, Gluten Free, Healthy, Summer, Vegetarian
Tried this recipe?Let us know how it was!