Introduction

This Burrata with Peaches, Tomatoes, and Chili Crisp salad is a fresh and flavorful way to enjoy the best of summer produce. Creamy burrata pairs beautifully with sweet peaches and juicy tomatoes, enhanced by a touch of spicy chili crisp and fresh herbs.

A white plate sits on a green textured cloth on a white marbled surface, filled with a fresh salad made of several layers. The bottom layer includes green tomato slices, scattered evenly across the plate. On top of that, there are golden peach slices arranged in a loose pattern. Then, dollops of soft white cheese are placed above the peaches, each piece topped with small, dark brown drops of balsamic glaze or seasoning. Fresh green basil leaves are spread generously over the whole dish, adding a touch of vibrant color and freshness. The mix of juicy fruit, creamy cheese, bright green leaves, and darker glaze creates a visually rich and colorful contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large heirloom tomato (about 300 g), sliced into half-moons or halved half moons
1 large peach (about 300 g), sliced into wedges or half-moons
Flaky sea salt, to taste
4 mini burrata balls (2 oz each, about 8 oz total)
2 tbsp olive oil
1-2 tbsp chili crisp, plus more to taste
Fresh basil, torn
Fresh mint, torn

Instructions

Step 1: Arrange the tomato slices on a platter, then layer the peach wedges or half-moons on top. Lightly sprinkle with flaky sea salt to bring out their natural sweetness.
Step 2: Tear each burrata ball into 2–3 pieces and place them over the layered fruit, making sure the creamy centers are visible.
Step 3: Spoon chili crisp evenly across the salad, starting with 1 tablespoon. Add more chili crisp according to your heat preference.
Step 4: Scatter torn basil and mint leaves over the top. Finish with a drizzle of olive oil and a final sprinkle of flaky sea salt, if desired. Serve immediately.

Tips & Variations

Use ripe, fragrant peaches for the best balance of sweetness and acidity.
If you prefer less heat, start with half a tablespoon of chili crisp and adjust gradually.
Try substituting basil or mint with fresh thyme or oregano for a different herbal note.
Serve with crusty bread to soak up the creamy juices and chili oil.

Storage

This salad is best enjoyed fresh on the day it’s made. Burrata tends to release liquid and soften, so storing leftovers is not recommended. If you must store, keep the components separate in airtight containers in the refrigerator and assemble just before serving.

How to Serve

This image shows toasted bread pieces, each with three visible layers: the bottom is a dark golden-brown toasted bread, the middle is a thick, creamy white spread that looks soft and smooth, and the top layers are irregular slices of ripe peach with a bright orange-yellow color and red blush near the center. On top of the peaches sit small, shiny, roasted cherry tomatoes with a wrinkled texture and deep red color. Fresh green herbs with tiny purple flowers are scattered around and lightly placed on the toast for decoration. The scene is set on a white marbled surface with a rustic look photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mozzarella instead of burrata?

While mozzarella can work in a pinch, burrata’s creamy center adds a luxurious texture and richness that really elevates this salad.

What is chili crisp and where can I find it?

Chili crisp is a spicy, crunchy chili oil condiment popular in Chinese cuisine. You can find it in most grocery stores, Asian markets, or online.

Burrata with Peaches, Tomatoes, and Chili Crisp Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

A refreshing and flavorful summer salad combining creamy burrata cheese with juicy heirloom tomatoes and peaches, all elevated by a spicy kick of chili crisp and fresh herbs. This easy no-cook dish balances sweetness, creaminess, and heat for a perfect appetizer or light meal.

Author: Marco
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Italian-inspired
Diet: Vegetarian

Ingredients

Scale

Fruits and Vegetables

1 large heirloom tomato (about 300 g), sliced into half-moons or halved half moons
1 large peach (about 300 g), sliced into wedges or half-moons

Dairy

4 mini burrata balls (2 oz each, about 8 oz total)

Condiments and Oils

2 tbsp olive oil
1–2 tbsp chili crisp, plus more to taste
Flaky sea salt, to taste

Herbs

Fresh basil, torn
Fresh mint, torn

Instructions

Arrange on a platter: Begin by placing the tomato slices evenly on a serving platter, creating a base layer for the salad.
Layer the peaches: Add the sliced peaches on top of the tomatoes. Lightly sprinkle flaky sea salt over the fruit to enhance and balance their natural flavors.
Add the burrata: Tear each mini burrata ball into 2 to 3 pieces, exposing the creamy center, and gently place them over the layered fruit.
Top with chili crisp: Spoon 1 tablespoon of chili crisp evenly across the salad, then adjust by adding more according to your preferred spice level.
Finish with herbs and salt: Scatter the torn basil and mint leaves over the entire salad, then add a final sprinkle of flaky sea salt if desired. Serve immediately to enjoy the fresh flavors.

Notes

This salad is best served fresh to enjoy the creaminess of burrata and the juiciness of the fruits.
Adjust the amount of chili crisp depending on your heat tolerance.
You can substitute heirloom tomatoes and peaches with other seasonal fruits and tomatoes for variation.
Drizzle the olive oil over the salad just before serving to add richness.
For a more substantial salad, consider adding toasted nuts such as pine nuts or almonds.

Keywords: burrata salad, peach and tomato salad, chili crisp recipe, summer salad, easy appetizer, fresh herbs, no-cook salad