Food

The Best Caprese Salad

Burrata Caprese With Peaches

It’s the most wonderful time of the year — tomato season! So, to continue our month of cheese, we’re happy to share this delicious caprese salad with burrata and peaches from Melissa Clark’s cookbook Dinner. Here’s how to make the best of these last summer nights…

Burrata Caprese With Peaches
By Melissa Clark, author of Dinner

Burrata cheese — mozzarella shot through with cream — is about the richest, creamiest and most decadent thing you can serve as part of any meal. Here, I’ve mitigated the richness with juicy tomatoes and sweet peaches, and with a crunchy pine nut and basil dressing on top. This dish also happens to be as beautiful as it is delicious, not to mention a snap to put together. Some paper-thin prosciutto, sliced salami or smoked salmon alongside is a nice salty contrast. And if you can’t find good ripe peaches, try nectarines or plums instead, or grapes in the fall. Soft unsalted mozzarella, preferably buffalo mozzarella, makes a good substitute for the burrata.

Burrata Caprese With Peaches
Serves 4

You’ll need:

3 tbsp pine nuts
1/3 cup packed fresh basil leaves, coarsely chopped
1 1/2 tsp fresh lemon juice
1/2 tsp fine sea salt
1/4 cup extra-virgin olive oil, plus more as needed
1 whole burrata cheese (usually about 6 oz)
2 large or 4 small ripe peaches, pitted and cut into wedges
1 pound ripe tomatoes, cut into wedges (or use cherry tomatoes, halved or left whole)
Flaky sea salt

In a small skillet over medium heat, toast the pine nuts, shaking the skillet occasionally, until they are golden, about 3 to 5 minutes. Pour the pine nuts into a small bowl and set them aside.

In a blender, combine basil, lemon juice, sea salt and olive oil. Puree until a chunky dressing forms (you don’t want this to be perfectly smooth; the irregular texture is nice with the creamy cheese).

Place the burrata in the center of a large platter, and arrange the peaches and tomatoes around it. Spoon the dressing over the cheese and the fruit. Drizzle with additional olive oil, and top with the toasted pine nuts and a sprinkling of flaky sea salt.

Thank you so much, Melissa. Your cookbook is beautiful.

P.S. More recipes, including peach panzanella, and macaroni with burrata.

(Reprinted from Dinner. Copyright 2017 by Melissa Clark. Photographs copyright 2017 by Eric Wolfinger. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Thanks to Stella Blackmon for editing this series.)

  1. Valerie Landon says...

    I made this without the pine nuts, and it was delicious! My family really enjoyed it, and it’s beautiful plated!

  2. This looks amazing! It’s been about a week since I’ve gone vegetarian, so I’m looking for great recipes like this. Thanks :)

  3. Elizabeth R says...

    I just made this for my family and it got rave reviews. I made it without pine nuts (I’m allergic) and doubled the recipe. So so good

  4. Lindsay-Jean says...

    I love this salad! For everyone who is enjoying Melissa Clark’s Dinner, the Food52 Cookbook Club is cooking through it this month, and there’s still plenty of time to get in on the fun. Join us over on Facebook: https://www.facebook.com/groups/1891444884421806/

  5. Lisa says...

    Made this today – it is DIVINE. I think I just may get the book!

  6. Marie says...

    I made this tonight and it was so good! I also gave the peaches a light grill and it really took it up a notch. Only downside, burrata doesn’t keep well so I have to eat it ALL right?! At least that was my excuse…

  7. This salad is ridiculously good. Great call on the peaches, one of my favorites.

    Yaseen Archuletta

  8. Ramya says...

    Made this last night and it was AMAZING. I added quinoa to make it more hearty but it was really delicious. Fresh basil is a must.

  9. Kendall says...

    Perfect timing—I made this for our friends who came over for dinner tonight; it was a huge hit! Despite some faux deference in encouraging others to have more, we all scraped the bowl and mourned its end. I can’t wait to make it again!

  10. Sarah says...

    Hallelujah! I have a dozen Palisade peaches sitting on my counter that I’ve been trying to figure out what to do with all week (besides literally eating 2 peaches a day, everyday). And then this recipe SAVED THE ACTUAL DAY. I made this for dinner tonight, and it was UN. REAL. Sweet and salty and fresh and perfectly summery. I’ll just be over here, eating this forever and ever, amen.

  11. Beautiful dish! I’ll go light on the fruit (though my partner sure won’t!) but with the addition of smoked salmon, it’ll be tomorrow’s dinner for us. Lovely.

  12. So buckle in while I tell y’all about this melon I ate yesterday.

    We’re all familiar with prosciutto and melon, yes? Standard tasty summer fare?
    Not this melon. It was your typical cubed Tuscan melon (fancy cantaloupe tbh) with black pepper, big ruffled pile of prosciutto, BUT THEN.

    Mint. Pistachio. Pesto. All over the dang place!

    I was smitten. Someone recreate that recipe so I can put it in my face. (This was at Italic in Austin).

  13. Lauren says...

    I saw this post this morning and made this for dinner tonight – just perfect!! Thank you so much.

  14. Shannon says...

    I really need this right now

  15. Loribeth says...

    One of my go-to summer weeknight recipes is chopped tomatoes, peaches, basil, balsamic vinegar, s&p, and either mozzarella or burrata. Just throw it all in a bowl and toss it, not as pretty as this recipe but almost as delicious!

    • Sounds delicious!

  16. Jessica says...

    Ok, so I just bought her cookbook after reading this and am having trouble picking what to make as the main dish to accompany this salad! Thoughts? :)

    • elizabeth r says...

      We did salmon

  17. looks really good- do I eat all 6 oz of that cheese or just a portion?

    • Anne says...

      all of it, obviously

  18. *runs home to make this*

  19. ah that made me hungry!
    Love your post x
    -Daria

  20. bisbee says...

    Does that lovely picture at the top show half a peach with the pit still in it?

    I will definitely be making this – we make caprese salad often – especially with summer tomatoes. I usually use fresh mozzarella, but we also love burrata. I usually make a salad with buratta and tomatoes with baby arugala, dressed with olive oil and balsamic vinegar – yummy! Peaches and pine nuts? Sounds great!

  21. Alex Yates says...

    I’ve made this before! Hands down one of the easiest, most delicious salads ever! I added a little bit of prosciutto to mine too :)

  22. Maddy says...

    In an effort to eliminate some frustration and being a new mom, two years ago, I started picking one cookbook each week and cooking dinner exclusively from that cookbook. It totally cut down on the options and thoughts on what to cook for dinner while also going through the cookbooks that had been collecting dust. For my birthday this year, my mom cake me Melissa Clark book. And I cannot say enough good things about it. Its user friendly, easy yet interesting and makes me go back for more. Love that you guys featured it. Also follow along my progress on instagram at @letscookthebook

    • Joanna Goddard says...

      i love that idea! thank you, maddy!

    • brianna says...

      I love that idea. I have so many unused cookbooks – I’m going to give this a try.

    • Jill says...

      You are a genius! Just started following on Insta – can’t wait to follow your progress.

    • love this idea so much – will start following!
      xo

    • Nicole says...

      Following! What a great idea :)

    • Following too! Such a great idea :-)

  23. Kristin says...

    I have been looking forward to making this recipe ever since I got Melissa’s cookbook, and am planning to make it this weekend when we have friends over for dinner. So glad to hear that it’s a winner!

  24. Una says...

    YESSSSSSS. I received her cookbook as a wedding gift – and it is one of the presents I cherish the most. This was the first dish I made out of it and it was a total hit! The peaches/tomatoes/burrata jive so well.
    I’ve been telling everyone to go out and buy this cookbook – all of the recipes I’ve made so far (we’re honing in on 15) have been delicious and easily matriculated into our weekly dinner repertoire.

    • Joanna Goddard says...

      so good to hear, una!!

  25. Erica Lee says...

    Oh Burrata, how do I love thee? Let me count the ways… Another AMAZING take on this is to thinly slice the peach and tomato on a mandolin slicer (like carpaccio), layer, plunk the burratta in the center, and then crush fresh raspberries, dollop them all over, drizzle with hazelnut oil (extra virgin olive works well too), tear mint over right before serving. Great served with torn and toasted challah.

    • Trisha says...

      ummm can you please come over and do all of what you just said?!?! ;-p That sounds incredible!

  26. This looks AMAZING! I’m normally super hesitant about salads with fruit, but the mix in this recipe sounds so good.

    Kim

  27. Emily says...

    Making this tonight!

  28. Yes! I’ve been using her cookbook for the last six months and am completely enamoured with it! Everything is so easy and suuuper flavorful. I actually made this recipe last month and I can vouch for its deliciousness (especially that pesto and pine nuts)!

  29. Colleen says...

    Where’s the fresh mozz?

    • Stella Blackmon says...

      Hi Colleen, this recipe has burrata cheese that is made from mozzarella and cream. Hope that helps! xoxo