Heirloom tomato, peach, and burrata salad with basil pistachio gremolata

If you love a good caprese, you’ll like this salad. Instead of fresh mozzarella, tomatoes, basil, olive oil, and balsamic, this salad has creamy burrata, juicy heirloom tomatoes and peaches, and a lemony basil pistachio gremolata.

Gremolata is a traditional condiment reminiscent of pesto, but a bit more rustic and easier to make. You just chop up some herbs (typically parsley) and garlic and combine with salt, lemon, and chill flakes. It’s a bit like chimmichuri and is great on roasted veggies.

Here I chose to use basil instead of parsley and add pistachios to help marry the tomato and peach flavors. I also omitted the chili flakes and cut back on the garlic to avoid overpowering the fruit. I know garlic and peach together probably sounds strange, but with these proportions, the taste is a lot like pesto. Still, you could omit the garlic altogether if you want.

Burrata has quickly stolen my heart and become one of my favorite cheeses, hence the name of this blog. It’s started popping up at restaurants everywhere in the last few years. And like avocado toast, if it’s on the menu, I’m always going to order it. Even value-priced gourmet grocery stores like Trader Joe’s have even started carrying it. ($4.99 for 8 oz.)

To me, this felt like the right thing to make for this year’s final fling with summer fruit.

Buon appetito!


  • 1/2 cup finely chopped basil leaves, plus 5-8 full leaves for garnish
  • 1/4 cup finely chopped pistachios, plus extra for garnish
  • 1/4 teaspoon minced garlic
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 8 oz burrata (2 small balls)
  • 3 small yellow peaches, sliced
  • 4 large heirloom tomatoes, sliced


  1. To make gremolata, combine basil, pistachios, garlic, lemon rind and juice, and olive oil in a small bowl. Stir with a spoon until combined. Season with salt and pepper to taste.
  2. On a large plate, arrange peaches and tomatoes. Place burrata in center.
  3. Spoon the gremolata on top, garnish with more basil and pistachios, and serve immediately.

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