Grilled Peach Burrata Salad with Tomatoes (Peach Caprese Salad)
The addition of grilled peaches makes for a delicious, sweet take on a peach Caprese salad, aka grilled peach burrata salad with tomatoes. This summery salad is naturally gluten-free and can be made vegan - perfect for taking advantage of the ingredients during their peak season.
Slice the tomatoes into thin slices (if using larger tomatoes, or halve/quarter for smaller ones). You can do this with a sharp knife or a mandoline for even slices.
Add the tomato pieces to a large platter and sprinkle with a bit of salt.
Finely slice the red onion and cut the peaches into small wedge slices, removing the stone.
Step 2: Grill the peaches
Heat a large grill pan and then place the peach slices on it and sear, untouched, for a couple of minutes per side until they are lightly caramelized and slightly "charred" with the grill pan pattern. You can also grill them on an outdoor grill.I didn’t use any oil as I didn’t find that I need it. However, feel free to use a little cooking spray or oil if you’re worried that the peaches will stick.
Step 3: Assemble the grilled peach burrata salad
Transfer the grilled peaches to the platter, spread out the basil leaves, and top with the burrata. You can place it whole in the center or rip it into smaller pieces throughout the grilled peach salad.
Then sprinkle with olive oil and pepper. Allow it to rest for 10-15 minutes to ‘marinate’ and then enjoy!
You can also add some lightly toasted bread – made the same way I do for this Panzanella salad.
How to Store?
I recommend enjoying this peach tomato salad fresh for the best flavor and textures. However, if you do have leftovers keep them covered in the fridge for up to 24 hours.
Notes
For super creamy burrata: make sure to remove the burrata from the fridge 15-20 minutes before preparing this salad. That will give the center a chance to loosen up again after being chilled in the refrigerator.
Use fresh, in-season ingredients: this simple grilled peach burrata salad really does benefit from use in-season tomatoes and peaches for the absolute best results. Otherwise, it may end up lackluster (which no one wants!).
Allow the peach Caprese salad to marinate: all it needs is 10-15 minutes for the simple olive oil dressing to meld with the tomato and peach juices.
Enjoy this fresh: This isn't a meal-prep-friendly salad. If anything, I recommend you eat it within a couple of hours of preparing it for the best flavor (it's a good thing it takes no time at all to prepare!).
Optional add-ins/Variations:
Dressing: alternatively, a honey mustard dressing may pair well with this salad.
Bread (optional): like for this Tuscan Panzanella (bread salad), I love to add pieces of toasted bread to this salad, too. Though it's optional.
Avocado: add some cubed/ sliced avocado for extra healthy fats and a creamy element. If doing so, make sure to serve the salad immediately. Otherwise, only add the avocado right before serving.
Corn: corn is that perfect in-between ingredient for this salad. It’s slightly sweet but also savory and pairs well with both tomatoes and grilled peaches.
Extra greens: to bulk up the salad slightly, you can add some greens; arugula, spinach, butterhead salad, baby leafy greens, lettuce, etc.
Nuts: pistachios, pecans, pine nuts, or walnuts would work well. I recommend lightly toasting them in a dry pan to enhance their flavor.
Balsamic: I often add a drizzle of balsamic glaze to Caprese salad and mozzarella bruschetta. It will taste just as delicious with the addition of peaches.
Honey: instead of balsamic, you could also make a simple honey vinaigrette by adding a little honey (or vegan dandelion honey) to the olive oil dressing.
Check the blog post for more tips and serving suggestions.