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Tomato, Peach & Burrata Summer Salad

When summer has already done most of the cooking for you

Some summer days are simply too hot to spend an hour standing over the stove.

Fortunately, August gives us ingredients that don’t need much help.

Sweet tomatoes. Juicy peaches. Fresh basil. Creamy burrata.

Put them together, add good olive oil, and lunch is practically finished.

Tomato, Peach & Burrata Summer Salad

A fresh and colourful summer salad with juicy ripe tomatoes, sweet peaches, creamy burrata and fragrant basil, finished simply with olive oil and seasoning.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 side dish
Course: Main Course, Side Dish
Ingredients Method

Ingredients
  

  • 3 –4 ripe tomatoes
  • 2 ripe but firm peaches
  • 1 large burrata
  • A handful of fresh basil
  • 2 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar optional
  • Flaky sea salt
  • Freshly ground black pepper

Method
 

Slice
  1. Cut the tomatoes into irregular slices and wedges.
  2. Slice the peaches.
  3. Don’t worry about making everything perfectly uniform. This salad looks better when it’s a little relaxed.
Arrange
  1. Spread the tomatoes and peaches over a large serving plate.
  2. Place the burrata in the centre.
  3. Scatter fresh basil leaves over everything.
Dress
  1. Drizzle generously with olive oil.
  2. Add a small splash of balsamic vinegar if using.
  3. Finish with flaky salt and freshly ground black pepper.
  4. That’s it.
  5. Really.
    6. Take the tomatoes out of the refrigerator well before making the salad.
    Tomatoes taste so much better at room temperature.
    And use the best olive oil you have — there are so few ingredients here that every one of them gets noticed.

Make it your own

Add toasted almonds or hazelnuts for crunch.

A little prosciutto makes it more substantial.

You can also replace the peaches with nectarines or fresh figs as the season changes.

Serve it with crusty bread to catch the tomato juices and burrata left at the bottom of the plate.

Because leaving those behind would be tragic.

The taste of August

This is what I love most about seasonal cooking.

Sometimes cooking is not really about doing more.

It’s about noticing when the ingredients are already at their best — and having the good sense to leave them alone.

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