Peach Burrata Salad is made with summer’s finest. This quick and easy summer salad is made with fresh basil, sweet peaches, juicy cherry tomatoes, toasted sourdough, crisp bacon, burrata cheese, and a zingy dressing to top it all off!
Why you’ll love this recipe:
- Juicy Peaches – Fresh summer peaches star in this easy salad, adding sweet flavor!
- Creamy Burrata Cheese – Burrata cheese is is a creamier mozzarella cheese, and it’s so delicious in salads like this!
- Bacon – Crisp, smoky bacon pairs so well with the other flavors in this salad.
- Fresh Basil Leaves – There’s nothing like fresh basil from your own garden in the summer!
- Peaches – Use fresh, ripe peaches for the best flavor! Good peaches will have a bit of give to them when gently squeezed.
- Burrata Cheese – This fresh Italian cheese can be found near the specialty cheeses in the grocery store. It’s one large ball that can be pulled apart and it’s creamier than regular mozzarella balls, but tastes similar.
- Toasted Sourdough – Use a good quality sourdough loaf or a similar type of crusty bread for your toasted bread cubes.
- Bacon – Use a good quality bacon for the best flavor. If you’re in Wisconsin, Usinger’s and Nueske’s are my favorites!
- Grape Tomatoes – Juicy tomatoes are the perfect addition to this summer salad.
- Bacon – Omit the bacon to keep this salad vegetarian.
- Burrata – Feel free to use another type of cheese like feta, goat cheese, or fresh mozzarella balls.
- Gluten-Free – Use your favorite gluten-free bread to keep this entire recipe gluten-friendly!
How to Make this Recipe Step-by-Step:
Step 1: Cook your bacon. Then, use the bacon grease in your pan to fry up your bread cubes. This makes them SO amazingly delicious.
Step 2: Mix up your dressing. It’s made with olive oil, honey, garlic, vinegar, lemon, and salt + pepper. Add the ingredients to a mason jar and shake it up!
Step 3: Assemble your peach salad! This is the fun part. Add your fresh basil to a serving platter or large bowl, then build the salad out with halved cherry tomatoes, peach slices, toasted sourdough bread, bacon, and burrata. Finish with a drizzle of zippy dressing, or let people add the dressing to their own servings.
Expert Success Tips:
- Fresh Salad – To keep this salad as fresh as possible, I recommend waiting to assemble until just before serving. You can slice your cherry tomatoes, cook your bacon, and make the dressing ahead of time. Peaches can get a little funky if they’re sliced and not eaten right away, and basil will wilt.
- Get Creative – Feel free to change up the base ingredients in the salad to fit your own taste preferences!
- Stone Fruit – This salad would be delicious with other stone fruits like nectarines or plums.
- Dairy-Free – Use your favorite dairy-free cheese to make this salad dairy-free.
- Dressing – Try a balsamic glaze on this salad instead of the dressing below for a quick option!
- Salty prosciutto – Try prosciutto in place of the bacon for a fun alternative!
Serving + Storing this Recipe:
As mentioned above, I don’t recommend assembling this fully ahead of time. And, it’s best enjoyed once you’ve put it together, but leftovers will keep in the fridge for a day or two.
This Tomato Peach Burrata Salad makes a great light meal, but you can also serve it as a side dish with some grilled protein for an epic summer dinner. Happy peach season, friends!
Did you make this recipe? Snap a photo and leave a comment!
Peach Burrata Salad with Bacon and Basil
For the Salad
- 6 slices good quality bacon
- 2 cups cubed sourdough bread
- A few generous handfuls fresh basil
- 4 medium ripe peaches, sliced
- 1 cup cherry or grape tomatoes, halved
- 1 container burrata cheese One container typically contains 1 large ball of the cheese – that's what you need.
For the Dressing:
- 1/2 cup extra-virgin olive oil
- 1 tbsp honey
- 1 tbsp water
- 1 tbsp honey mustard
- 1-2 large cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp white vinegar
- Squeeze of lemon juice
- Make the Bacon and Toasted Bread: Chop the raw bacon into semi large sections. Heat a skillet over medium heat and cook the bacon until done to your liking. Remove and set on a paper-towel lined plate. Add the bread cubes and toast, stirring, over medium heat. Once golden brown, remove and set them aside.
- Make the Dressing: Shake up all dressing ingredients in a mason jar or airtight container until well combined. This can be made up to 3 days ahead.
- Assemble your Salad: Add a few handfuls of fresh basil to your serving dish or bowl. Build out your salad by adding the peach slices, tomatoes, bacon, and toasted sourdough. Place burrata on top of the salad last, breaking it open when ready to serve.
- Serve + Store: Drizzle with the dressing, and enjoy! The dressing makes more than you'll likely need for this salad, but I like to make the full amount anyways and then keep the rest on hand in the fridge for other salads throughout the week. I don't recommend making any of this ahead, other than the dressing. The leftovers are pretty good on the second day, but this is really best made + eaten on the first day so it's fresh and your bread doesn't get soft.