Tomato, Peach and Burrata Salad

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France happened.

It did. It involved a lot of crepes. A whole lot. Stuffed with sweet and savory fillings. Strawberry and nutella. Ham and cheese. Creamed spinach and leeks. Sugar and lemon juice. Oh I could go on for days. I want a creperie in my back yard. Is that too much to ask for?

It also involved countless glasses of wine. Birthday champagne. Tons of strawberries. Pastries. And did I mention crepes?

It was basically 2 fab weeks of great food, hanging with my fam, a whole lotta walking around and sightseeing and lots and lots of tennis at Roland Garros. (The tennis was quite possibly one of my favorite portions of the trip, minus the ridiculous sunglasses tan I got watched 9 straight hours of tennis. You should see my nose. It’s basically one giant freckle. Real attractive I tell ya) And now we’re back to real life. Back to work. And back to cooking. I can’t believe I hadn’t cooked a thing in 2 whole weeks while I was gone. Say what? Who am I? I basically spend my whole life in the kitchen and then just cut myself off cold turkey. I’m not gonna lie, it was nice to have someone else do the cooking for every meal. Sometimes, aka all the time, I wish I could have a private chef. Would that be weird? A private chef having their own private chef? Ya, that’s not gonna work.

So anyways, I flew back to LA late Sunday night and then got right back into the swing of things on Monday. Minus the insane jet lag that made me wake up at 3am and then was completly incoherent by 3pm. I couldn’t even remember the word brownies. Clearly I was off.

I eased myself back into the kitchen with this Tomato, Peach and Burrata Salad. It’s awesome and it screams summer. Plus it utilizes tomatoes and peaches, which are so hot right now at the farmers market. Everyone’s doing it. So clearly you should too.

Tomato, Peach and Burrata Salad

Course Salad
Cuisine Italian


  • 2 ripe peaches cut into wedges
  • 4 heirloom tomatoes cut into wedges
  • 1-2 raw corn of the cob kernels removed
  • 4 ounces burrata cheese
  • 10 basil leaves cut into a chiffonade
  • 1-2 tbsp balsamic crema
  • flaky sea salt
  • freshly cracked black pepper


  • Arrange the peaches, tomatoes and corn on a large platter.
  • Distribute the burrata evenly across the platter.
  • Sprinkle the basil over the salad
  • Drizzle the balsamic crema over the produce
  • Season with salt and pepper and serve immediately


  1. Mmmm, tomatoes and peaches together in a salad? I make a peach salsa which I really love, so I’m not sure why this has never occurred to me before! Thanks so much for another amazing recipe!

  2. This looks so good! I want to make it tonight for dinner with friends. I don’t know that I will be able to find burrata, any suggestions as to what I might use in its place? And also, what is balsamic crema? Balsamic vinegar?

    1. you could use mozzarella instead of burrata!

      and balsamic crema is a reduced balsamic cream! you can find it at whole foods for sure if that’s available in your town 🙂

  3. This is definitely a recipe that a must try. I really admire those ingredients in it. They really go well with each other. In fact everyone at home loved it!

  4. Gaby, It’s so great living vicariously through you 🙂 Thanks for the eye candy. The salad is gorgeous!!!!

  5. So envious of your trip to France! Despite the sunglasses tan, I bet the tennis watching was tons of fun and spending time with your family must have been so valuable. Your salad looks spectacular! Your taste is flawless – this is exactly what I would crave on a hot summer day! And I hear ya on the private chef thing – while I love cooking, I often run out of steam and want someone to cater to me as well. 🙂

  6. This salad looks so refreshing, with the sweet corn and peaches. We have Geogia corn in our stores right now and the aroma of the nectarines is wafting through the entire produce department(our peaches aren’t that good at this time). Thinking of making this tonight. Thanks for the inspiration!

    1. yes burrata is way expensive I think!! So I only use it every once in a while – but feta is a great substitute!! Or fresh mozzarella 🙂 Glad you loved it! xo

  7. You know, we don’t go through much sparkling wine in our household, but as I am visualizing the smells and tastes of this recipe in my head, I think it screams for a sparkling Rose’. I think we’ll be making this tonight!

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