This is one of the prettiest and healthiest salads around. Heirloom tomatoes, peaches and burrata salad should be in everyone’s rotation. In the summer when the produce is so fresh and you are looking for a delicious, quick addition to your meal or BBQ, this salad wins every time. Often, you’ll see a version of this with sliced prosciutto on it. Go ahead and add it if you like. I have a brother who doesn’t eat pork so I leave it off. Quite honestly, I don’t miss it. The flaky Maldon salt adds the perfect saltiness that the prosciutto usually provides. This always gets raves and it is a summer staple at my house.
To start, you’ll want to buy the freshest tomatoes and peaches you can find. I’ll hit farmers markets, Whole Foods and/or Sprouts looking for big, juicy produce. Buy a selection of the heirloom tomatoes in a variety of colors and shapes. There are a ton of heirloom tomatoes varieties, so check out what is available at your market and try several. The best heirloom tomatoes are the ones you enjoy the most, so experiment. I really like heirloom yellow tomatoes, so I usually include at least one in my salad. Having a variety will make your salad platter that much more exciting. I also add some cherry tomatoes for variety. If you have your own, homegrown tomatoes use those. No heirloom tomatoes? No problem, substitute the freshest tomatoes you can find and/or your favorite tomatoes. Grab fresh basil and you are ready to go.
To make the salad, slice your fruit and veggies. Start by coring the tomatoes and removing the stem end. I use a grapefruit spoon for this job. It is one of my favorite tools in the kitchen and comes in handy when I’ve coring veggies, digging out the pits in stone fruit and avocados, scraping seeds out of cucumbers and so much more. Next, I cut the heirloom tomatoes into thick slices. The cherry tomatoes can be cut in half. I remove the pit from the peaches (use that grapefruit spoon if needed) and slice into wedges.
I arrange the fruit on a large platter and place basil leaves and sliced basil over the top.
Take your balls of fresh Burrata cheese and tear it into pieces and scatter over the platter. Drizzle the whole platter with olive oil and top with fresh ground black pepper and some flaky sea salt. Maldon Flaky Salt has long been a favorite. Serve up plates for your guests or let them help themselves. This is just summer on a plate.
In this recipe, I’ve given you estimates on ingredients. Because this is so easy to make, add as much or as little of each ingredient as you like. Change up the types of tomatoes you use, just always pick the freshest you can find. I insist on peaches for this salad, so I only make it during the summer when peaches are at their peak. If you are like me and love the fruit, do check out my Hatch Chili Salsa with Peaches, Salmon with Bourbon and Peaches and two of my favorite peach desserts: Grated Frozen Peaches and Cream and Grilled Peaches with Mascarpone & Balsamic Drizzle.
While this is a great side salad or dessert salad, I often have this for lunch with some crusty bread or crackers and a crisp glass of chardonnay. So fabulous! The dish holds really well and is perfect served cold or at room temperature making it great to bring to family gatherings and BBQs.
Looking for other fast, easy and fresh salads? Try some of my other favorites that take fresh fruit and vegetables to the next level.
Lime and Blackberry Fruit Salad
Smashed Cucumber and Raspberry Salad
Heirloom Tomatoes, Peaches & Burrata Salad
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Large heirloom tomatoes, sliced into thick slices
- 12 Cherry tomatoes, halved
- 2 Peaches, sliced
- 6-8 Large basil leaves, chopped and a few leaves for garnish
- 2 Medium sized balls of fresh Burrata cheese, torn into pieces
- Olive oil, drizzled on salad
- Maldon Sea Salt (or other flaky finishing salt)
- Fresh Ground Pepper
Instructions
- Wash and dry your fruit and veggies. Slice the tomatoes and peaches. Arrange the tomato and then peach slices on a large platter. Scatter the cherry tomato halves on top.
- Tear the Burrata cheese into small pieces and scatter on top. Drizzle with olive oil and sprinkle salt on top. Freshly ground black pepper on top of the salad and add the torn basil.
- Garnish with whole basil leaves (optional)
