1-First Step: Make the Vinaigrette Begin by gathering all your vinaigrette ingredients on the counter for quick access this sets up your mise en place and keeps things smooth for tomato peach burrata salad. In a glass jar, combine 1/2 cup extra virgin olive oil, 1/4 cup balsamic or champagne vinegar, 1 tablespoon honey, 1/2 shallot, 1 clove garlic, 1 teaspoon lemon zest, fresh lemon juice (to taste), 1/4 cup chopped fresh basil leaves, 2 tablespoons chopped fresh oregano, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh thyme, red pepper flakes to taste, and kosher salt and black pepper to taste. Whisk everything until smooth, then taste and adjust seasoning this step is versatile, so for a vegan version, ensure your honey is plant-based if needed.

2-Second Step: Prepare the Fruits and Greens Next, in a large bowl, add 1 1/2 to 2 cups cherry tomatoes (or variations like halved grape tomatoes or wedged summer tomatoes), 2 to 3 peaches (or other stone fruits cut into wedges), and 1 cup pitted fresh cherries. Toss these with about one-third of the vinaigrette, making sure everything is evenly coated for that flavorful marinade. Let the mixture sit for 15 minutes at room temperature or up to 4 hours in the fridge this allows the tastes to meld, and if you’re watching calories, you can use less oil in the dressing for a lighter tomato peach burrata salad touch.

3-Third Step: Arrange the Salad Base Once marinated, arrange 1 1/2 to 2 cups of arugula on a large platter or in the bowl to form a fresh base, then layer on the marinated fruits and tomatoes. This step creates a colorful foundation that highlights the produce feel free to adapt by adding more greens if you want a heartier salad for dietary needs. Break 8 ounces of burrata cheese into large pieces and place it on top; for dairy-free preferences, you could substitute with a plant-based cheese to keep the creamy element without changing the salad’s appeal.

4-Fourth Step: Add Finishing Touches Now, drizzle the remaining vinaigrette over the salad, along with a generous amount of extra virgin olive oil and balsamic glaze for extra shine. Season with flaky salt, kosher salt, black pepper, and any additional fresh herbs as you like sprinkle 1/4 cup toasted pumpkin seeds on top for crunch. This part lets you customize based on what you have, like swapping seeds for nuts if that’s your preference, ensuring your tomato peach burrata salad suits everyone at the table.

5-Fifth Step: Serve the Salad Before serving, give everything a gentle toss if desired, but keep it light to maintain the fresh textures. Serve immediately with options like grilled bread or crusty baguette slices on the side for a complete meal total time is about 25 minutes, and it’s best enjoyed right away. If you’re preparing for a crowd, consider doubling the recipe and adapting for low-calorie needs by reducing oils, so your tomato peach burrata salad remains a hit for food enthusiasts and busy professionals alike. Remember, this salad’s 408 calories per serving make it a nutritious choice, packed with 8g protein and vitamins like vitamin C.

6-Final Step: Finishing Touches and Serving For the last details, add any extra garnishes and pair it as an appetizer or light lunch the flavors shine when fresh. If you’d like inspiration for sides, check out our dill pickle pasta salad for complementary ideas. With its no-cook method, this tomato peach burrata salad is not only easy but also a joyful way to celebrate seasonal produce, offering around 210mg calcium and 13mg vitamin C per serving for added wellness.