Peach Burrata Caprese Salad With Avocado

To everything there is a season. And I'm not ready to rush this one. Especially when Costco is already putting out Christmas trees and summer is still giving us ripe tomatoes, fresh basil, and the sweetest, juiciest peaches.

So before we move on to all things cozy, let's savor what's right in front of us. Preferably in the form of this peach Caprese salad.

I know this is technically a salad, but it's also basically an edible celebration of everything that is good about summer.

Here's why this one deserves a spot on your table:

• Five-minute magic. Slice, arrange, drizzle, done.
• No cooking required. Very important when it is approximately one thousand degrees outside.
• That creamy-sweet-savory combination. Juicy peaches, rich burrata, fresh tomatoes, and buttery avocado were made for each other.
• Easy but impressive. It looks beautiful on a platter with almost no effort.
• Endlessly flexible. Add balsamic glaze, tuck in some prosciutto, pile it over arugula, or take those peaches to the grill.

This is a very short ingredient list, which means every ingredient gets a chance to shine. Use the ripest summer produce you can find and an olive oil you genuinely love.

• Peaches: Look for peaches that smell sweet and give just slightly when gently pressed. They should be ripe and juicy, but still firm enough to slice without falling apart.
• Tomatoes: Heirloom tomatoes are especially gorgeous here, but Roma, Campari, cherry, or freshly picked garden tomatoes all work beautifully.
• Burrata: The creamy center of the burrata is what makes this salad feel especially luxurious. Fresh mozzarella is a perfectly delicious substitute if burrata isn't available.
• Avocado: A slightly firm, just-ripe avocado will hold its shape best on the platter.
• Fresh basil: This is not the time for dried basil. Use whole small leaves or stack and thinly slice larger leaves.
• Extra-virgin olive oil: Because this is the primary dressing, choose a flavorful, high-quality olive oil.
• Salt and pepper: Flaky salt and freshly cracked black pepper make the simplest, best finish.
• Balsamic glaze, optional: My original version lets the peaches and tomatoes shine with just olive oil, salt, and pepper. But if you love that sweet and tangy Caprese finish, a drizzle of balsamic glaze is very welcome here.

There is almost nothing to it-which is exactly why it's so good.

Slice the peaches.

Pit and slice the peaches into wedges.

Slice the tomatoes.

Slice the tomatoes into wedges.

Slice the avocados.

Halve, pit, and slice the avocados.

Build the salad.

Arrange everything on a large platter or individual plates. Drain the burrata, gently tear it open, and nestle those creamy pieces throughout the salad. Scatter fresh basil over the top, drizzle generously with olive oil, and add salt and freshly cracked pepper. Finish with balsamic glaze if that is your thing (it is a very good thing).

With a recipe this simple, the little details matter.

• Use ripe-but-firm peaches. Very soft peaches taste wonderful but can become messy when sliced.
• Let the burrata warm slightly. Take it out of the refrigerator about 15-20 minutes before serving for the creamiest texture and best flavor.
• Salt the salad just before serving. Salt draws moisture from peaches and tomatoes, so adding it too early can leave liquid on the platter.
• Add avocado at the last minute. This keeps it fresh and green.
• Serve it right away. This is not a make-it-on-Sunday-and-eat-it-all-week situation. Peach Caprese is at its best immediately after assembly.

This salad is already doing a lot of delicious things, but there is always room to play.

• Add balsamic: Finish with balsamic vinegar, white balsamic, or a slightly sweeter balsamic glaze.
• Add some greens: Serve it over peppery arugula, baby spinach, or mixed greens.
• Make it savory: Add thinly sliced prosciutto or speck for a salty contrast to the peaches.
• Switch up the herbs: Replace some or all of the basil with fresh mint.
• Grill the peaches: Brush firm peach wedges lightly with olive oil and grill for 2-3 minutes per side, just until caramelized and marked.
• Swap the cheese: Use fresh mozzarella if you can't find burrata.
• Add some crunch: Finish with toasted pistachios, pecans, or sliced almonds.

This fresh summer salad is practically begging to be served outside alongside something hot off the grill. It makes an easy side dish for:

• Grilled chicken, steak, or salmon
• Burgers at a backyard cookout
• Gluten-free grilled bread or crostini
• A simple pasta dinner
• A spread of summer salads for a potluck

With creamy burrata and avocado in the mix, it's also satisfying enough to enjoy on its own as a light lunch. Add a few slices of prosciutto if you'd like to make it a little more substantial.

This peach burrata Caprese salad is everything I want summer food to be: colorful, juicy, creamy, easy, and best enjoyed outside with people you love.

Five minutes, one beautiful platter, and not a single oven turned on. Summer understood the assignment. ♡