Peach, Tomato, and Burrata Salad

Peach and Tomato Salad with Burrata Recipe

One of our favorite dishes from last summer came from Jeffrey’s in Austin, TX. They made an heirloom tomato and peach burrata dish that tasted just like summer on a plate. Our inspired dish shines by leveraging farmers-market-fresh Texas peaches and ripe heirloom tomatoes. This is our knock-off recipe, but to add some personal flare, we made a fresh basil pesto sauce using our brand new Ninja Blender. Let us tell you once you make a homemade pesto, you’ll never need or want to buy prepackaged pesto again. 

Burrata Peach and Tomato Salad Recipe


  • 1/3 cup of pesto sauce (our homemade recipe is below)

  • 1 ball of burrata cheese

  • 1-2 peaches, sliced

  • 2-3 Heirloom tomatoes, sliced

  • Fresh basil leaves

  • Salt and Pepper

First, we are going to start by making the pesto sauce that ties the dish together. Feel free to use store-bought pesto if you’d like.

Pesto Sauce:

  • 2 cups packed fresh basil

  • 2 cloves garlic

  • ¼ cup toasted pine nuts

  • 2/3 cup of extra virgin olive oil

  • Salt and pepper

How to make homemade pesto

Add the basil, garlic and pine nuts to a food processor and pulse until they are coarsely chopped. Wow, this went so fast in our ninja because it has multiple levels of blades, while typical food processors only have one. Add the olive oil through the food processor while pulsing. Ta-da, it’s done! If you’re serving this on pasta, add in ½ grated parmesan cheese. For this recipe, though, we will just use the pesto without the added parmesan.

Peach Tomato and Burrata Cheese Salad Recipe

Now that you have your pesto, spoon some down on the base of a plate. Add a ball of fresh burrata and then sliced peaches and tomatoes. Burrata is such a fun cheese to use in your appetizers.  It features mozzarella cheese on the outside, while the inside is stracciatella and cream. When you break into that amazing ball you get a delicious flow of spreadable cheese. It’s like butter but much, much better. Too good! Top the dish with some fresh basil and salt and pepper, it’s that easy.