Peach, Burrata & Tomato Summer Salad

I made this salad for my son’s birthday gathering last week, where we served it alongside grilled salmon and trout, as well as grilled pork ribs. It was one of those dishes people kept coming back for — fresh, colourful, juicy, and full of summer flavours.

I have loved using stone fruits like peaches, nectarines, and apricots in savoury dishes, when they are in season. Their natural sweetness works so well with creamy cheese, fresh herbs, toasted nuts, and tangy dressings. This salad was inspired by Dominique Ludvig, whose beautiful approach to seasonal cooking encouraged me to modify the recipe a little bit and create my own version.

One thing I always do when making salads like this is assemble them on a large serving platter rather than tossing everything together in a bowl. Mixing delicate ingredients too much can make the salad soggy and heavy. Layering everything on a large plate keeps the textures fresh and beautiful.

Why this salad is nutritious

This salad is not only delicious but also packed with nutrients:

• Peaches are rich in vitamin C, beta-carotene, and antioxidants that support skin health and immunity.

• Tomatoes contain lycopene, a powerful antioxidant linked to heart health and reduced inflammation.

• Shallots provide beneficial plant compounds and prebiotic fibres that support gut health.

• Pomegranate seeds are rich in antioxidants and polyphenols that may help reduce oxidative stress.

• Pecan nuts contain healthy fats, fibre, and minerals that support heart health.

• Pumpkin seeds are an excellent source of magnesium, zinc, iron, and plant protein.

• Basil adds freshness while also providing antioxidants and anti-inflammatory compounds.

Combined with creamy burrata and extra virgin olive oil, this salad is deeply satisfying while still feeling light and fresh.

Peach, Burrata & Tomato Salad

Serves 6

Ingredients

Salad

• 6 ripe peaches, skin removed or left on

• 1 shallot, finely diced

• 500 g mini plum tomatoes or baby tomatoes

• 150 g lamb’s lettuce (lamb salad), baby spinach, or mixed salad leaves

• 1 large handful fresh basil, torn into smaller pieces

• 450 g burrata (or mozzarella)

• 50 g pecan nuts

• 25 g pumpkin seeds, toasted in a dry pan

• 6 tablespoons pomegranate seeds

Dressing

• 6 tablespoons extra virgin olive oil

• 6 tablespoons balsamic vinegar

Method

1. Toast the pecan nuts and pumpkin seeds in a dry frying pan over medium heat for a few minutes until lightly golden and fragrant. Set aside to cool.

2. Slice the peaches into wedges. Halve the tomatoes if using mini plum or baby tomatoes, or cut larger tomatoes into bite-sized pieces.

3. Arrange the salad leaves on a large serving platter. Scatter over the tomatoes and peaches

4. Tear the burrata into pieces and place across the salad. Add the basil leaves.

5. Sprinkle over the pecan nuts, toasted pumpkin seeds, and pomegranate seeds.

6. Sprinkle on the salad diced shallot.

7. Drizzle with extra virgin olive oil and balsamic vinegar just before serving.

Serve with grilled fish, chicken, pork, or fresh crusty sourdough bread.

This salad tastes like summer on a plate — juicy peaches, creamy burrata, sweet tomatoes, crunchy seeds, and fragrant basil all coming together in the simplest and most beautiful way.

Enjoy!