Summer Burrata made with fresh tomato and slices of juicy peaches on The Moment, beauty recipes, clean beauty

Summer Burrata

Picture: Slices of tomato and stone fruit dripping in fresh cheese with pops of basil, olive oil, and crunchy flake salt. Fresh flavors exploding in your mouth. Your guests oohing and ahhing and scraping the bottom of the bowl for more of your Summer Burrata.

This dish is so delicious, we recommend making two so it doesn’t go so fast. Trust us, we know from experience. The first time we made it, for a small lunch of just five people, it was gone so fast we actually made it again on the fly so people could have seconds. That’s one of the nice things about this salad, it’s really, really quick.

For this Summer Burrata to be amazing, it’s all about the fresh, organic ingredients. Which is why you can only really make it during the summer. The heirloom tomatoes and stone fruit need to be at their peak (think: August) and the burrata should be the best burrata you can find. We don’t often feature dairy on The Moment, as it’s not one of our preferred beauty foods, but from time to time, having some beautiful, grass-fed dairy (full of calcium and protein) can be exactly what your body needs.

All you have to do is slice the produce, arrange in a bowl with the burrata, and drizzle/sprinkle on the toppings. If you want to make it a complete meal, serve it with a side of simple garlic bread.

That’s it! So easy, and yet so incredibly delicious. Your body and skin will love the nutrients from the produce and you’ll stay full and satiated from the cheese.

The Moment Recipe Tomato and Stone Fruit Burrata, Summer Burrata


Summer Burrata

Serves 4



  • Fresh Burrata
  • 2 Heirloom Tomatoes (ideally different colors)
  • 1 Peach
  • 1 Nectarine
  • 6 Basil Leaves
  • 1 T good Olive Oil
  • 1 t Balsamic Vinegar (optional)
  • Flake Salt
  • Fresh Ground Pepper


  • Crusty French Bread
  • 3 cloves of Garlic


tomatoes_burrata_0090, Summer Burrata


To assemble the salad, slice your tomatoes and stone fruit into wedges. Place your burrata in a serving bowl, and arrange the wedges around it, alternating tomato and stone fruit. Sprinkle with chopped or torn fresh basil, drizzle with olive oil and balsamic vinegar, and season with flake salt and a little ground pepper.

For the garlic bread, mince the garlic and olive oil. Spread on sliced bread. Sprinkle with salt and pepper and then put under the broiler until golden brown.

Note: Here’s a really chic way of cutting round fruits, featured in another incredible summer salad recipe, made with Eyeswoon.

Summer Burrata made with fresh tomato and slices of juicy peaches on The Moment, beauty recipes, clean beauty

Photography by Sally Griffiths



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