Creamy burrata with tomatoes and peaches present a delightful combination of flavors, ready in just 10 minutes. I drizzle it with balsamic glaze and serve it with crusty toasted bread as a salad or an appetizer. This dish is the perfect addition to any table!
If you love Italian recipes, you're going to love today's recipe. Just like my caprese salad, this creamy burrata is so satisfying and fresh, perfect with a piece of crusty bread as a side dish or an appetizer. Follow along to see how I serve burrata in such a way that everyone asks for more!
Table Of Contents:
The Best Way To Serve Burrata
If you've ever tried burrata, you know how exquisite the flavor and texture is. Burrata is a creamy and fresh Italian cheese made of cow's or buffalo milk. The texture of burrata is one of a kind: a ball of mozzarella filled with shredded cheese known as stracciatella and cream! The name burrata comes from the word "burro" which means butter, which refers to the spreadable and creamy texture of this delectable cheese.
There are various ways one can serve burrata: as a pizza topping, an addition to pasta or simply spreading it on a piece of bread. One of my favorite ways to serve this cheese is with peaches and tomatoes as an appetizer. Follow along to see all the ways to jazz up this dish!
- Burrata: You can find burrata at almost any supermarket in the cheese section near the fresh mozzarella. It's usually in a container filled with liquid. There are 1 to 2 balls in each container.
- Tomatoes: I love using multi-colored cherry tomatoes for this recipe, however, heirloom tomatoes work as well.
- Peach: Look for ripe but firm peaches. Freestone yellow peaches work best for salads including our favorite grilled peach salad.
- Olives: Green olives add a lot of color and flavor to this dish. I used castelvetrano olives but any kind of green olives would work.
- Balsamic glaze: Don't skip it because it balances all the flavors and brings this dish together. You can use store-bought or follow my super easy recipe for homemade balsamic glaze.
- Olive oil: A good drizzle of extra virgin olive oil adds such great flavor to burrata and tomatoes.
How To Make Burrata Salad
- Slice the tomatoes and the peach. Then arrange them on a large plate.
- Tear the burrata balls into 2-3 pieces and place them on the plate. You can also serve the burrata ball as is without tearing it.
- Add the olives and drizzle with balsamic glaze and olive oil. Season with salt and pepper. Top with basil leaves.
- Use heirloom tomatoes for a different but equally beautiful presentation.
- Leave out the olives and use capers instead.
- Use nectarines or other sweet fruit such as melon or figs instead or in addition to peaches.
- Instead of basil, top the burrata salad with fresh oregano, mint or thyme.
Tips To Master This Recipe
- Room temperature: Burrata is best served at room temperature since its texture would be silky and smooth.
- Season properly: Make sure the tomatoes are seasoned well with salt and pepper for more flavor.
- Get creative with the toppings: Use other herbs such as tarragon, parsley or thyme. You can use nectarines, melon or figs instead of peaches.
The easiest way to serve burrata is with toasted crusty bread such as sourdough, Italian or baguette as well as crostini. You can serve it as a light meal or an appetizer alongside dishes such Italian skillet chicken, balsamic chicken, eggplant parmesan or meatballs.
Frequently Asked Questions
Store the leftovers in an airtight container and refrigerate for up to 2 days. Let the burrata come to room temperature before serving.
It only takes 10 minutes to assemble this burrata dish so I recommend preparing it right before serving for maximum freshness.
If fresh peach is not available, canned peach would work. However, make sure it's packed in juice, not syrup.
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Burrata with Tomatoes and Peach
- 3 cups cherry tomatoes multi-colored
- 1 peach sliced
- 2 Burrata balls 4 ounces each, room temperature
- ⅔ cup green olives
- 2 tbsp balsamic glaze
- 2 tbsp olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup fresh basil
- 1 baguette sliced and toasted
- Slice the tomatoes in half and arrange them on a plate. Arrange the sliced peach on the plate as well.
- Add the burrata to the plate. You can either place the ball on the plate or tear it into pieces like shown in the photos. Add the green olives.
- Drizzle with the balsamic glaze and olive oil. Season with salt and pepper and finish with fresh basil leaves.
- Serve with toasted baguette slices.
- It's best to let the burrata balls come to room temperature.
- You can use store-bought balsamic glaze or make follow my recipe for homemade balsamic glaze.
- Store the leftovers in an airtight container and refrigerate for up to 2 days.