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This colorful Tomato, Peach, and Burrata salad is summer on a plate with the most delicious herb vinaigrette and plenty of sweet summer fruits and burrata cheese. Juicey cherry tomatoes, sweet peaches, and fresh basil tossed together with an herby, tangy honey vinaigrette. Serve this fresh summer salad over creamy burrata cheese and top with with toasted pumpkin seeds for a healthy crunch. It’s simple to throw together, but so fresh and flavorful!
Clearly I felt like our Wednesday needs lots of color and summer vibes. As I said above, salad is really what summer is all about. Tomatoes, peaches, and herbs in their raw form…and with a darn good amount of cheese too.
It’s all of my favorite things in one bowl, I’m kind of obsessed.
Before I left for my trip on Monday, per usual I was really working to get everything done and tidy things up before heading out of town for a week. One of my favorite peach growers, The Peach Truck, sent me a box of peaches earlier in the week. And then, Hood River Cherry Company also sent a bucket full of fresh cherries. Which I have to say are the BEST cherries I’ve ever tasted…so good you guys.
I didn’t want anything to go to waste. So, at the very, very last minute I made this salad with the tomatoes and fruit I had on hand. I also used herbs from the garden and the two balls of burrata cheese I had left in the fridge.
I really didn’t have time to be making this, but I did, and it’s was surely the right move. Hands down, this is my favorite recipe of the week.
Alright details – start with the vinaigrette
As you might have imagined, this is pretty simple. Especially seeing as it’s really just an overly extravagant caprese salad.
Start with the vinaigrette, which is key when it comes to additional flavor on this salad. It’s an olive oil basil balsamic honey vinaigrette made with a small amount of raw shallot and plenty of herbs. The shallot adds this nice really subtle flavor, while the herbs and lemon brighten things up.
For the herbs, I went heavy on the basil and oregano, then added pinches of fresh dill and thyme. You can use any combination of herbs you love most, but when it comes to a summer salad with tomatoes and peaches, I always say to add basil.
Now the salad
For the salad, you need fresh cherry tomatoes, peaches, and sweet cherries (or another stone fruit you love).
We’re going to toss the salad with the vinaigrette, then let everything sit and marinate for a bit to really develop and bring on those delicious flavors.
Finish it up
To serve, I love arranging the salad in either a big bowl or on a serving plate. Then I take the burrata cheese and break it over the salad. Top with fresh herbs, toasted pumpkin seeds, and a sprinkle of flaky sea salt.
Then just add crusty toasted bread on the side for scooping up the salad…and that’s how I do it!
Not a lot of effort, but such a gorgeous and delicious end result.
This makes a great appetizer or side dish to any summer dinner. You could even enjoy this as an afternoon snack.
And if you’re hosting friends for dinner? Make this, it never disappoints, and it doubles as the prettiest centerpiece for any summer table!
Looking for other summer salads? Here are some favorites:
Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette
Corn, Tomato, and Avocado Pasta Salad
Lastly, if you make this Tomato, Peach, and Burrata salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Tomato, Peach, and Burrata Salad
Servings: 6
Calories Per Serving: 408 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Vinegaratte
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic or champagne vinegar
- 1 tablespoon honey
- 1/2 shallot, finely chopped
- 1 clove garlic, grated
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh thyme
- red pepper flakes
- kosher salt and black pepper
Salad
- 1 1/2 -2 cups cherry tomatoes, halved if large
- 2-3 peaches, sliced into wedges
- 1 cup pitted fresh cherries
- 8 ounces burrata cheese, at room temperature
- 1/4 cup toasted pumpkin seeds (or other nut/seed) (or other nut/seed)
Instructions
- 1. To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.2. In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge. 3. Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.
We love this recipe. Had it a few times last summer. I couldn’t wait for the peaches and cherries to show up in the store so we could make it again. Loved all the mix of flavors. Thank you!
Hi Catherine,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xx
This recipe is absolutely amazing! I can’t say enough good things about this recipe. I sent it to at least 5 people after trying it. I forgot cherries and pumpkin seeds and my honey was crystallized but it was still so good. It’s so easy to make and the leftovers held over well too.
Hi Sophie,
Happy Friday! I am thrilled to hear that this recipe was a winner, thanks a lot for making it and sharing your review!🍓🍑 xT
Shouldn’t there be peaches in a peach salad?
Hey Adam,
You bet!! This recipe calls for 2-3 peaches sliced into wedges:) Please let me know if you have any other questions! xT
Hi! How long will this last in the fridge if I want to make it the morning of a party?
Hey Monica,
I wouldn’t leave it for more than a few hours. Please let me know if you have any other questions, I hope you love this recipe! xx
I made this as part of our Christmas pot luck. I don’t rate this recipe highly, because it was a very expensive one to make, and didnt have any wow factor to it. The flavour combo was unusual…. maybe a taste preference thing. Or potentially better served with some plain chicken thighs, instead of as part of a Christmas feast with all the elaborate flavours.
Hi Ashleigh,
Thanks for giving this recipe a try and sharing your feedback. Sorry to hear it was not enjoyed. I might recommend saving this recipe for when peaches and tomatoes are in season for best flavors. xx
This was delicious!!!
So easy, so pretty snd just so good!
Hi Julie,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT
This was so good and easy to make! I added some extra fat blueberries and used frozen cherries since the fresh ones were all gone. No leftovers! Lol!
Hi Linda,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it!
This is SO bright and fresh!!! I refuse to acknowledge the calories, because I can’t stop eating it lol. The colors are gorgeous ❤️
Hi Christine,
Amazing!! Thanks a lot for trying this salad and sharing your feedback, I love to hear that it was tasty for you! xT
Which of your cookbooks is this recipe in? I would like to purchase it so i dont lose this?
Hi Regina,
So sorry, this recipe is not in any of the cookbooks, just on the blog:) But if you create a recipe box account you can save all of the recipes that you enjoy! Please let me know if you have any other questions! xTieghan
Tieghan, if you can’t get cherries now, what other fruit would you use to replace them?
Hi Tanis,
Apples or pears would work here! I hope you love this recipe, please let me know if you give it a try! xTieghan
Super recette. Un vrai régal, autant pour les yeux que pour les papilles.
Elle va devenir une de mes salades préférées
Merci beaucoup
Hi Helene,
Fantastique! J’apprécie vraiment que vous ayez fait cette recette et partagé vos commentaires, je suis tellement contente qu’elle ait été savoureuse pour vous! xT
My sister made this early August and it was INCREDIBLE. One of the best dishes I’ve ever made.
I want to make it for a dinner party at the beginning of October. Do you have any suggestions for fruit in that season?
Hi MacKenzie,
I am so glad to hear this recipe was enjoyed! For the fall, I would do apples and pomegranates. You might also like one of these fall salads:
https://www.halfbakedharvest.com/roasted-butternut-squash-and-pomegranate-salad/
https://www.halfbakedharvest.com/apple-and-kale-salad/
https://www.halfbakedharvest.com/autumn-harvest-honeycrisp-apple-and-feta-salad/
I hope this helps! xTieghan
HBH salads are my favorite and this one is so delicious. I made it a couple of weeks ago, and making again for Labor Day BBQ. Perfect for end of summer produce.
Hi Tamara,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
Really good and refreshing. Cherries were not available, so I added oranges and a few blackberries.
Hi Debbie,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
Excellent sale. Video doesn’t match the written recipe so made sure to include all mentioned at both places.
Everyone asked for the recipe
Hi Sally,
Thanks for making the recipe and sharing your feedback. Is there something specific that I changed between the recipe and video? I am happy to fix it! xTieghan
Could I make the vinaigrette the night before? Or would it lose flavor?
Also, love this recipe. Made it once before and it was delish!
Hi Jaclyn,
Sure, you could definitely make the vinaigrette the night before! Please let me know if you have any other questions:) xx
The one difference I found is:
Written recipe calls for balsamic vinegar (and 1 tsp of lemon zest), whereas video calls for lemon juice and doesnt mention the balsamic. I went with the written and assumed the lemon would come through with the zest (and it totally did!)