Peach and Tomato Salad with Basil Oil
Summer is the best time for simple, fresh salads, and this peach and tomato salad is a staple in my household. When peaches and tomatoes are in season, they’re naturally sweet and juicy, so you barely need to do anything to make them shine. I love pairing them with creamy burrata, optional prosciutto, and my favorite finishing touch—homemade basil oil. It’s an extra step, but it makes the salad feel so special.
On Basil Oil
Basil oil is my secret to taking this salad from everyday to elevated. Instead of just scattering raw basil leaves, I blanch the big leaves, blend them with olive oil, and strain to create a smooth, vibrant green oil.
Blanching is key because it breaks down the basil’s cell walls just enough to release chlorophyll (that’s the green pigment) and essential oils. This gives you that bright, silky green oil instead of one that’s speckled with herbs. I use the smaller basil leaves for garnish.
The oil keeps for up to a week in the fridge, and it’s not just for salad—it’s great on grilled vegetables, pasta, or even a simple fried egg.
Burrata vs. Mozzarella
If you’ve never tried burrata, it’s like mozzarella’s creamier, more luxurious cousin. Mozzarella is firm and elastic, perfect for slicing or melting on pizza. Burrata, on the other hand, has an outer shell of mozzarella that’s filled with stracciatella—a rich, creamy mixture of cheese curds and cream.
When you tear into burrata, the creamy center spills out and mingles with the peaches and tomatoes, becoming part of the dressing. It gives this salad a decadent, silky texture that mozzarella alone can’t offer.
Storing Tomatoes
If you’re tempted to store tomatoes in the fridge—don’t! Keeping tomatoes cold dulls their flavor and messes with their texture.
Tomatoes are best stored at room temperature, away from direct sunlight. When you refrigerate them, their natural sugars and acids break down, and they can become mealy or bland.
For a salad like this, where the tomatoes are raw and front-and-center, keeping them juicy and flavorful is key. Choose ripe tomatoes and store them on the counter until you’re ready to slice and serve.
Tips for the Best Summer Salad
Choose ripe produce: This salad is all about seasonal ingredients. If your peaches or tomatoes are underripe, toss them with a tablespoon of sherry vinegar to boost the flavor.
Optional prosciutto: Most of the time, I make this salad without prociutto, especially if my main dish already includes protein. The salad is just as delicious without it!
Basil oil is worth it: That drizzle of vibrant green oil adds flavor, aroma, and a touch of restaurant-level polish to your plate.
Why I Love This Salad
This salad has everything I love in a summer dish—juicy peaches, sweet tomatoes, creamy burrata, and that pop of herbaceous basil oil. The flavors are fresh, the colors are gorgeous, and it’s simple enough for a weekday but special enough for guests.
I made this salad for my friend Niki recently, and she loved it. It’s the perfect example of how a few peak-season ingredients and one thoughtful extra step can create a restaurant-worthy salad at home.
Make this while peaches and tomatoes are still in season—you’ll want it on repeat all summer long!
Peach and Tomato Salad with Basil Oil
Prep time 10 minutes
Cooking time: 10 min
Total 25 min
Serves 2
Peach and Tomato Salad with Basil Oil
For the basil oil
1 packed cup basil leaves
⅓ cup olive oil
For the peach and tomato salad
1 ripe peach
2 heirloom tomatoes or 1 cup cherry tomatoes
1 8oz burrata
Basil oil, as needed
Flaky sea salt, as needed
Optional
Prosciutto
Preparation
Bring a medium pot of water to a boil. Add the basil leaves and cook for 30 seconds. Drain and immediately place them in an ice bath. Squeeze out excess water with a paper towel.
In a blender, combine the olive oil and blanched basil leaves. Blend until smooth. Strain through a mesh sieve, pressing with a spoon to extract the oil.
Transfer the oil to a container with a lid. Store in the fridge and use within 1 week.
Assemble the salad: Slice the peach and tomatoes, and arrange them on a plate. Tear the burrata and scatter over the top. Season the burrata with flaky salt. Add prosciutto, if using. Garnish with small basil leaves and drizzle with basil oil.