This fresh summer salad combines juicy ripe tomatoes and peaches with creamy burrata and homemade basil pesto. Sweet, tangy, salty, and herbaceous, it's an easy Italian-inspired dish that's perfect as a light lunch, appetizer, or side for a summer meal.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 4 servings.11 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 3 ripe heirloom tomatoes or other juicy tomatoes, sliced
- 2 ripe peaches, sliced
- 2 balls burrata, about 8 oz (225 g) total
- 1/2 cup fresh basil leaves, plus extra for garnish
- 2 tbsp pine nuts, or almonds or walnuts
- 1 small garlic clove
- 1/4 cup (60 ml) extra-virgin olive oil, plus a small drizzle for finishing
- 2 tsp lemon juice, or 1 tsp white balsamic vinegar
- Flaky salt or kosher salt, to taste
- Black pepper, to taste
- Optional toppings: 1–2 tsp honey, a handful of arugula, balsamic glaze, or toasted sourdough
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Instructions
- 1
Make the basil pesto: Add the basil, pine nuts, and garlic to a blender or food processor. Pulse until roughly chopped. With the processor running, gradually add the olive oil and blend until you have a loose pesto. Stir in the lemon juice and season with salt and black pepper to taste. Add 1–2 teaspoons of water if needed to make the pesto more drizzleable.
- 2
Prepare the fruit: Arrange the tomato and peach slices on a large serving platter. Season lightly with salt and black pepper and let them sit for 3–5 minutes so their juices begin to release.
- 3
Add the burrata: Tear the burrata into large pieces and distribute it evenly over the tomatoes and peaches.
- 4
Dress the salad: Spoon the basil pesto over the burrata, tomatoes, and peaches. Finish with a light drizzle of olive oil. If using, add a small drizzle of honey or a few drops of balsamic glaze.
- 5
Finish and serve: Scatter the extra basil leaves over the salad. Add arugula if desired and serve immediately, with toasted sourdough on the side if using.
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Notes
- Nutrition is an estimate based on the listed ingredients and does not include optional sourdough or significant additional finishing oil. Actual values will vary by burrata, nuts, and olive oil used.