Peach & Burrata Salad

Cook Eat WorldEuropeanItalianPeach & Burrata Salad
By Published On: August 6th, 2021

The perfect Italian summer salad is waiting! Creamy, soft burrata cheese pairs magnificently with tangy heirloom tomatoes and sweet, juicy peaches. It’s a combination like no other and beautiful too. Learn how to make it at home…

A salad of peaches, burrata cheese, tomato, red onion and micro greens sits on a marble countertop

When I look for the perfect summer salad, I invariably look to Italy. No other country has the freshest, simplest ingredients like Italy - pairing flavours, textures and colours is in the blood. Simple, honest food is always on offer, and food that delivers on every front. This salad is one of my all-time favourites; a wonderful blend of sweet and savoury. Juicy peaches, when in season are unbeatable and combined with tangy heirloom tomatoes become something quite special! But it's another ingredients that lifts this salad even higher...

Burrata - the king of cheese?

Yes! Burrata is quite possibly my favourite Italian cheese. Soft buffalo mozzarella, stuffed with stracciatella di bufala (very soft shredded buffalo mozzarella). Luxurious, creamy and utter heaven. There's no need to do anything fancy with burrata, just carefully tear it apart and scatter into the salad. Simplicity and perfection in equal measure. The combination of all the ingredients gives a harmonious balance and a salad that will satisfy on its own or as part of a larger Italian summer feast. Once you try this salad for yourself, you'll most likely add it to your favourites list too...

Assembling the salad + a few substitution ideas

No cooking, just assembly! That's the perfect summer food, right!? There's a full recipe below, but here are the key flavours you can look forward to...

  • Burrata cheese (you can also use soft buffalo mozzarella, if burrata is not available)
  • Peaches - Buy ripe, yellow or white peaches. I've also made this salad using nectarines and pears.
  • Heirloom tomatoes - I change up the colours, and you can use regular tomatoes of course!
  • Red onion - for a savoury hit - I soak them in lemon juice to bring out the tang!
  • Vinegar & Oil - I use whatever I have - Always extra virgin olive oil, but the vinegars range from white wine, Prosecco, Champagne, sherry to a good quality balsamic vinegar.
  • Honey - I love a floral honey like Manuka to add a sweetness and fragrance to the dressing
  • Greenery - This recipe used some micro greens, because I felt fancy that day, but I usually use herbs like basil, oregano, marjoram, tarragon, parsley, mint or dill.
A salad of peaches, burrata cheese, tomato, red onion and micro greens sits on a marble countertop

More summery salad recipes

It's salad season all-year round in my house, but if it happens to be summer where you are, these salads are fresh and delicious. You can also check out my Best Summer Salad Recipes for more ideas.

A salad of peaches, burrata cheese, tomato, red onion and micro greens sits on a marble countertop

How to make Peach & Burrata Salad

A salad of peaches, burrata cheese, tomato, red onion and micro greens sits on a marble countertop

Peach & Burrata Salad

Rate this recipe

5 from 2 votes
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Recipe by Lee
Course Salad, Side Dish
Cuisine Italian
Prep Time20 minutes
Total Time20 minutes
Servings (adjustable) 4
Calories (per serving) | 184



  • This is an easy way to cut up the peach. Sometimes the stone can be stubborn to get out, sometimes not, so I usually cut around it first to avoid totally destroying it, to get out the stone.
    Position the peach with the stalk 'dimple' on top. Using a sharp knife, cut downwards just off-centre, to the right a little, so that you avoid the stone. Do the same off-centre to the left. Then cut around the stone to remove more fruit. Cut the peaches into thin slices and set aside.
  • Slice the tomatoes and set aside
  • Slice the onion and toss with half the lemon juice and set aside.
  • On a large serving platter, evenly arrange the peaches, tomatoes and onion.
  • Using your hands, gently tear apart the burrata into large pieces and arrange on the platter.
  • Whisk together the vinegar, oil and honey and pour over the salad. Season with salt and freshly ground black pepper.
  • Scatter over the micro greens or dot the basil around evenly.
  • Add a last spritz of lemon juice and serve.


Calories: 184kcal (9%) | Carbohydrates: 15g (5%) | Protein: 2g (4%) | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 347mg (10%) | Fiber: 3g (13%) | Sugar: 10g (11%) | Vitamin A: 771IU (15%) | Vitamin C: 29mg (35%) | Calcium: 23mg (2%) | Iron: 1mg (6%)
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A salad of peaches, burrata cheese, tomato, red onion and micro greens sits on a marble countertop

Did you make my Peach & Burrata Salad

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