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Tomato nectarine burrata salad (a.k.a. burrata Caprese salad) turns peak-season produce into a beautiful appetizer platter, starter, or low-key family dinner. Here’s how to make it gorgeous with hardly any effort.

tomato nectarine burrata salad on plates with a glass of white wine
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Why we love this recipe

In the lazy (or busy!) days of summer, it’s a treat to be able to simply assemble dinner from beautiful seasonal ingredients, without any cooking at all. Here, we’ve combined juicy nectarines with tomato, basil, and creamy burrata to make a simple — and simply perfect — tomato nectarine burrata salad.

Burrata Caprese salad is:

  • Flexible — make individual portions or a big platter, make it a starter or a light meal
  • One of our favorite no-cook salads
  • Ready in about 10 minutes
  • Vegetarian and gluten-free, in case you’re into that sort of thing (and great with some crusty bread and prosciutto, if you’re not). Check your brand for animal rennet if vegetarian ingredients are important to you.

I first published this recipe here in 2016. I’ve updated the post for clarity, but the recipe remains the same.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe. This simple dish is all about letting perfectly ripe, best-of-season ingredients shine, so make it when that’s what you’ve got.

ingredients on plates
  • Burrata is an Italian cow’s milk cheese that’s gently firm on the outside and creamy on the inside. It tends to come in four- and eight-ounce balls. I’ve indicated quantities in the recipe card below, but this is an easy dish to scale up or down. You can choose the size and quantity to suit your crowd. If you can’t find burrata, it’s okay to substitute fresh mozzarella.
  • For this simple salad, I love to use the wonkiest heirloom tomatoes I can find. The more colors and textures the better. That said, any beautifully ripe tomatoes will do nicely.
  • For the cherry tomatoes, any small, beautifully ripe variety will do, but the more colorful, the better. These are mini heirlooms from a local farm, but there are often a lot of good options at the grocery store, too.
  • Balsamic glaze is a syrupy reduction of balsamic vinegar. I usually have a bottle on hand to drizzle over everything from salads to steak to pizza, but you can also make your own by simmering some regular balsamic vinegar in a small pot until it thickens substantially.
  • Pitting and slicing nectarines is a bit of a game of chicken. You want them ripe enough to be wonderfully juicy and tender, but firm enough to hold their shape. Substitute peaches if you like. Here’s how to cut them.

How to make it

Here’s an overview of what you’ll do to make a beautiful burrata Caprese salad with nectarines. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. Choose a plate or platter that’s just barely big enough to hold your ingredients. Start by placing the burrata on the platter. If you’ve got one ball — or one per individual plate — place it in the center. Arrange the tomato wedges in groups around the outside.
  2. Place piles of halved cherry tomatoes between the groups of wedges. Arrange groups of nectarine slices in the gaps. Don’t worry about overlap. It creates a feeling of abundance.
  3. Tuck the basil leaves wherever you like.
  4. Drizzle the whole thing with olive oil and balsamic glaze. Sprinkle with flaky sea salt and freshly ground black pepper. If I’m not serving individual portions on their own plates, like to muss up the center of the burrata a bit to make people feel comfortable digging in. That’s it!
burrata caprese salad with nectarines on a serving plate

Expert tips and FAQs

What is burrata salad?

Italian burrata salad can take many forms, each of which centers around this beautifully creamy cousin of fresh mozzarella cheese. I find tomatoes, basil, and nectarines to be the perfect accompaniments, and I tend to like to keep the burrata whole for serving. But you can play with the ingredients to your heart’s content, and feel free to tear and scatter the burrata if that appeals more.

Can I make this recipe in advance? What about leftovers?

It only takes a few minutes to assemble this dish, and it’s best to do so shortly before serving.

Leftovers will keep in an airtight container in the fridge for two to three days.

More favorite no-cook salads

Got great tomatoes?

You might also want to make our Andalusian gazpacho.

tomato nectarine burrata salad on plates with a glass of white wine

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burrata caprese salad with nectarines on a serving plate
5 from 5 votes

Tomato Nectarine Burrata Salad (Burrata Caprese Salad)

By Carolyn Gratzer Cope
Tomato nectarine burrata salad (a.k.a. burrata Caprese salad) turns peak-season produce into a beautiful appetizer platter, starter, or low-key family dinner. Here's how to make it gorgeous with hardly any effort.
Prep: 10 minutes
Total: 10 minutes
Servings: 4
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Ingredients 

  • 2 large heirloom tomatoes
  • 2 ripe nectarines
  • 16 grape or cherry tomatoes
  • 8 ounces (227 grams) burrata cheese
  • 16 basil leaves
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • Balsamic glaze
  • Flaky sea salt
  • Freshly ground black pepper

Instructions 

  • Cut the heirloom tomatoes into wedges (or slices if you prefer).
  • Halve the cherry tomatoes.
  • Slice the nectarines.
  • Place the burrata
  • Distribute among four plates or arrange on a single platter for sharing.
  • Tear the burrata into pieces and scatter over the salads, or place the whole ball in the middle of the platter and dig into it with a serving spoon if you like.
  • Garnish with basil leaves, a drizzle of olive oil and balsamic and some flaky sea salt. Serve immediately.

Notes

  1. You can serve this salad on one platter or divide it into individual servings. If serving individually as a starter, count on two ounces of burrata per person, placed in the middle of the plate or torn and scattered amidst the tomatoes and nectarines. If serving as a light meal, one four-ounce ball of burrata per person makes a good portion.
  2. If you can’t find burrata, it’s okay to substitute fresh mozzarella.
  3. For this simple salad, I love to use the wonkiest heirloom tomatoes I can find. The more colors and textures the better. That said, any beautifully ripe tomatoes will do nicely.
  4. For the cherry tomatoes, any small, beautifully ripe variety will do, but the more colorful, the better. These are mini heirlooms from a local farm, but there are often a lot of good options at the grocery store, too.
  5. Balsamic glaze is a syrupy reduction of balsamic vinegar. I usually have a bottle on hand to drizzle over everything from salads to steak to pizza, but you can also make your own by simmering some regular balsamic vinegar in a small pot until it thickens substantially.
  6. Pitting and slicing nectarines is a bit of a game of chicken. You want them ripe enough to be wonderfully juicy and tender, but firm enough to hold their shape. Substitute peaches if you like. Here’s how to cut them.
  7. It only takes a few minutes to assemble this dish, and it’s best to do so shortly before serving.
  8. Leftovers will keep in a tightly sealed container in the fridge for two to three days.

Nutrition

Calories: 256kcal, Carbohydrates: 13.9g, Protein: 14.4g, Fat: 16.7g, Fiber: 2.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads + Bowls
Cuisine: Italian
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
Subscribe to Umami Girl's email updates, and follow along on Instagram.
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About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

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