There's something about summer salads that just hit different. It must be because super ripe and fresh produce is being used. And this peach tomato and burrata salad definitely fits the bill. When tomatoes and peaches are in season, it's time to play. And they pair beautifully together in this summer burrata salad. The addition of hot honey with the peaches is so good, you'll want to eat it like this all the time.

Fresh, good quality burrata is another ingredient that works so well in the summer and paired with in season tomatoes, it's a no brainer to combine them. Just remember to take the burrata out of the fridge about 30 minutes or so before serving so it's more room temperature. This allows the goodness inside to ooze out more. I've been loving pairing burrata with fresh, in-season fruit, just like in this watermelon, radish and burrata salad. But it's also so good dolloped into or on pasta, like with my favourite harissa pasta with burrata, or in this orecchiette pasta with sausage and burrata.

Ingredients

For this peach, tomato and burrata salad here's what you'll need.

• heirloom tomatoes
• peaches
• burrata
• fresh basil
• salted and roasted pistachios
• flaky salt
• Aleppo pepper (optional)
• grilled or toasted sourdough bread, for serving

For the dressing:

• extra virgin olive oil
• balsamic vinegar
• hot honey
• kosher salt and pepper

How to Make This Tomato, Peach & Burrata Summer Salad

This peach burrata caprese salad is so easy to make and doesn't require much prep time. This makes it perfect for throwing together last minutes (as long as you have all of the ingredients at home).

Scatter the tomatoes and peaches onto a platter.

Break open the ball of burrata and dollop it on the platter.

Whisk together the dressing. Drizzle over top of everything.

Top the salad with basil, pistachios, flaky salt and Aleppo pepper. Drizzle with more hot honey. Serve with bread on the side to scoop everything up. Enjoy!

Why Hot Honey

There is so much flavour in hot honey, so trust me, you're going to want to make a batch of it and use it on everything! Depending on how much spice you want, you can control the amount of peppers you use. I don't like things crazy hot, so I only use one serrano pepper, but for me that's  enough.

Make the hot honey ahead of time to speed things up. It lasts a while in your pantry (or somewhere else that is cool and away from the sun and heat).

Of course, you can always buy hot honey as well, this brand is great!

If you do want to make your own hot honey at home, it's so easy to do. Check it out below!

How to Make Hot Honey at Home Easily

In a small saucepan over low heat, add 1/2 cup of honey and 1 sliced serrano pepper and bring to a very low simmer. Once it has begun simmering, lower the heat more and let it sit for up to 45 minutes. Remove from the heat and let cool for about 10 minutes.

Strain the pepper from the honey using a sieve into a clean jar. You can also leave the pepper in the honey if you want more heat, but I'm not sure how long it will last stored this way. Store in the container in a cool, dry place.

Tips

• Room temperature burrata: similar to serving other types of cheese, room temperature is best. And if you want the burrata to ooze out and show off the creaminess, let the burrata ball sit out for at least 30 minutes before serving.
• Fresh herbs: to make this tomato and peach burrata salad really pop, use fresh basil. I don't recommend dried herbs for this salad.
• Quarter and slice: for aesthetic purposes, it's nice to have some tomato sliced and some quartered. For peaches, I prefer keeping them quartered.

Substitutions

• Burrata: if you can't find burrata, feel free to use fresh mozzarella that has been roughly torn instead. If you somehow come across fresh stracciatella at a cheese shop, you could also use that. That is what's inside burrata after all!
• No hot honey: if you don't have hot honey, feel free to use regular honey and add some chili flakes on top, or chili crisp.
• Pistachios: use toasted pumpkin seeds, walnuts or almonds instead.
• Aleppo pepper: although I love Aleppo pepper and use it very often, if you don't have it, substitute with chili flakes. The flavour is a little different, but it will work.

Storing leftovers

This peach, tomato and burrata salad is best served and enjoyed right away. You can store leftovers in an airtight container for one day if you need.

Ingredients & Products I Recommend:

I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly).

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Flaky salt:

I always, always have Maldon flaky salt on hand and add it to almost all of my dishes as a finishing salt. I can't recommend this enough.

Aleppo pepper:

I love using Aleppo pepper in recipes because the flavour isn't too strong or spicy. It's one of my most used spices and I highly recommend it.

More Salad Recipes

If you love a good salad, be sure to check these out!

• My Most Viral Dill Pickle Potato Salad
• Summer Corn & Peach Farro Salad
• Chickpea & Lentil Salad with Feta
• Crispy Chorizo Potato Salad with Chipotle Dressing
• Orzo & Grilled Corn Salad with Chipotle
• Radicchio & Arugula Chopped Italian Salad
• Fig and Arugula Salad with Ricotta Salata
• French Lentil Salad with Kale and Feta Cheese
• Warm Mushroom Salad with Arugula
• Watermelon & Burrata Salad

Ready to make this? Let's go!

If you make this peach, tomato & burrata salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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