‘Bloody delicious’ was the immediate sentiment after making this salad for the first time. Once you have tried a caprese salad with burrata it’s difficult to go back. The creamy centre of the burrata gives an almost sauce-like consistency that’s so silky and delicious. This recipe is made with love (and burrata. Which, aren't they basically the same thing?).

If you’re like me and look forward to ‘peach season’ every year, then this super easy, 10 minute salad is the perfect way to celebrate them. Make this for a weekend lunch or weeknight dinner served alongside some Mediterranean baked salmon, or a simple pasta dish.

Why you’ll love this recipe:

• It comes together in 10 minutes.
• No cooking required (perfect for summer!).
• There’s only a few ingredients.
• Burrata caprese salad is a luxurious twist on a classic.

Burrata vs fresh mozzarella

Burrata and fresh mozzarella balls are both cow’s milk Italian cheeses, they taste similar but they have very different textures. Fresh mozzarella is firm all the way through, and slightly elastic. Burrata has a delicate outer shell of mozzarella but is filled with rich, creamy curds of stracciatella and cream. It has a luscious texture that oozes when cut. Mozzarella is the traditional cheese for classic caprese salad recipe, served sliced, layered around the other salad ingredients. It’s also great for melting when baked so think pizza, toasts, lasagne etc.

Burrata however, is much more tender than fresh mozzarella, and makes a cheesy sauce consistency for the other ingredients of the salad. It can also be spread across toast, stirred through pasta like this tomato pasta recipe or topped into pizza after cooking.

What is a substitute for balsamic vinegar in caprese salad?

A traditional caprese salad is typically served with a balsamic dressing or sweet balsamic glaze. My twist on using balsamic is a much lighter combination of lemon, malt vinegar and honey. It’s more understated and compliments the peaches better than balsamic vinegar in my opinion.

Other variations to try:

• A popular variation is peach tomato caprese using both peaches and heirloom tomatoes or cherry tomatoes together.
• Add some prosciutto slices.
• Add some strawberries.
• If you love balsamic glaze in a caprese, sub that in for the citrus dressing.
• Add it onto toasted sourdough to make a burrata caprese recipe into lunch or brunch.

Cooking tips and how to make it

• Prep your ingredients first. Start by making the dressing and slicing the peaches and cucumber. Then assemble and dress the salad. That’s it! See full recipe in the card below.
• For the best result, you want perfectly ripe peaches with just the right amount of firmness and tenderness. If you’re buying peaches a few days before you make it, buy them on the firmer side and let them ripen. I will usually let them ripen on the bench if they’re quite firm, and then put them in the fridge to stop them from over softening.
• Keep it cool. Herbs like basil tend to wilt quickly in the heat, so keep the salad in fridge until ready to serve.

What to serve with a peach caprese salad with burrata

This salad goes perfectly with other Mediterranean flavours like my baked salmon with fennel and lemon, or as a side to my posh aglio e olio pasta. It also goes well alongside pulled meats like my delicious and easy pulled pork or with my hot honey chicken wings.

For more fruity summer salads

If you have seen the salads on my blog, you’ll notice a lot of them have fruit! It’s just such a great way to jazz up a salad. My watermelon and strawberry salad or this rockmelon, prosciutto and burrata salad are perfect salads for the heat of summer.