Burrata with Peaches, Tomatoes, and Chili Crisp

Burrata with Peaches, Tomatoes, and Chili Crisp is a fresh, no-cook appetizer that pairs creamy cheese with sweet stone fruit and juicy heirloom tomatoes. This easy peach burrata salad gets a savory kick of heat from chili crisp, balanced with vibrant basil and mint.

Jump to:

• Why You’ll Love This Recipe
• Inspiration for This Recipe
• Ingredients for Burrata with Peaches, Tomatoes, and Chili Crisp
• What is Chili Crisp?
• How to Make Burrata with Peaches, Tomatoes, and Chili Crisp
• How to Serve Burrata with Peaches, Tomatoes, and Chili Crisp
• Make Ahead & Storage
• FAQ
• Essential Tools You’ll Need to Make Burrata with Peaches, Tomatoes, and Chili Crisp
• More Fresh Peach Recipes for Summer
• Burrata with Peaches, Tomatoes, and Chili Crisp

Why You’ll Love This Recipe

If you’re looking for an easy summer appetizer that feels both fresh and impressive, this Burrata with Peaches, Tomatoes, and Chili Crisp checks all the boxes:

• Seasonal and fresh – Highlights the best late-summer produce with ripe peaches and heirloom tomatoes.
• Easy summer appetizer – Just slice, layer, and top. This no-cook burrata recipe goes from kitchen to table in under 10 minutes!
• No cooking required – This fresh peach salad recipe is perfect for hot days when you don’t want to turn on the stove.
• Elegant and Versatile – Beautiful enough to be a showstopping appetizer for entertaining, but simple enough for a weeknight. Works as an appetizer, a summer side dish, or a light lunch with bread. We enjoy it at home all summer long!
• Balanced flavor – Sweet fruit, creamy burrata, and the savory, spicy crunch of chili crisp make every bite pop.
• Flexible portions – Serves 4 as a light appetizer or 2 as a satisfying main with bread. Have a bigger crowd? This recipe scales easily too!
• Customizable – Try swapping nectarines for peaches, mozzarella for burrata, or another chili oil for the crisp.

Inspiration for This Recipe

I first tried a version of burrata with peaches and chili crisp at Ava Gene’s in Portland, OR. Their take used housemade burrata, an Italian-inspired chili crisp, and fresh tarragon. When recreating it at home, I wanted something easier and more adaptable — so I added fresh heirloom tomatoes, swapped in mini burrata balls (easy to find at most grocery stores), leaned on my favorite pantry chili crisps, and finished with both basil and mint.

Ingredients for Burrata with Peaches, Tomatoes, and Chili Crisp

• Heirloom tomato – Pick one that’s ripe but still firm so it holds its shape and doesn’t get mushy when sliced. Heirlooms are especially beautiful here, but any high-quality in-season tomato will work.
• Peach – Look for a ripe, fragrant peach with enough firmness to slice without falling apart. If peaches aren’t available, nectarines make a great substitute.
• Burrata cheese – This fresh Italian cheese has a delicate outer shell with a luxuriously creamy center. Its rich texture balances the sweetness of the fruit and the spice of the chili crisp. I like using mini 2-oz balls of burrata for this salad because they’re easy to tear apart and widely available at most grocery stores (and even some Costcos!). If burrata isn’t an option, a fresh mozzarella ball cut into thick slices works in a pinch, though it won’t have the same lush texture.
• Chili crisp – A savory, spicy Chinese condiment made with chili oil, fried aromatics like garlic and onion, and crunchy bits such as soybeans, nuts, or seeds. My go-to for this recipe is Lao Gan Ma Spicy Chili Crisp, which is widely available and adds that signature crunch. If you prefer something less textured, Fly By Jing’s Sweet + Spicy Sichuan Chili Sauce is a good alternative, though it’s technically a chili sauce rather than a crisp.
• Olive oil – A drizzle of good-quality extra-virgin olive oil ties the peaches, tomatoes, and burrata together. I’ve been enjoying this finishing oil from Graza lately (which I’ve found at Whole Foods and other grocery stores).
• Flaky sea salt – Enhances the natural sweetness of the fruit and the creaminess of the cheese. A flaky finishing salt like Maldon is ideal here.
• Fresh basil and mint – Bright, fragrant herbs that bring freshness and balance to the rich and spicy elements. Use both for complexity, or just one if that’s what you have on hand.
• Serving – Crusty bread, crostini, or crackers make the perfect vehicle for scooping up the peaches, tomatoes, and burrata.

What is Chili Crisp?

Chili crisp is a Chinese condiment made with chili oil, fried aromatics like garlic and onion, and crunchy bits such as soybeans, nuts, or seeds that give it its signature texture. It’s both savory and spicy with a toasty crunch that makes it irresistible for topping everything from noodles to eggs. In this case, it’s the punchy addition that makes this burrata salad with peaches and tomatoes shine. While chili-infused oils have been a staple in Chinese kitchens for centuries, chili crisp has more recently become a beloved pantry item in the U.S. In this recipe, the balance of heat and umami makes it the perfect counterpoint to sweet summer fruit and creamy cheese.

How to Make Burrata with Peaches, Tomatoes, and Chili Crisp

Assembling this fresh summer peach and burrata salad is super simple. It takes just minutes and is the kind of summer dish you’ll want on repeat.

1. Slice the tomatoes and peaches. Cut the tomato into either half-moon slices or quarter slices, depending on the look you want on the platter. Slice the peaches into wedges or half-moons as well. This dish is best assembled just before serving so the fruit stays fresh.
2. Arrange on a platter. Start with the tomatoes, then layer the peach slices on top. Sprinkle lightly with flaky sea salt to bring out their natural sweetness.
3. Add the burrata. Tear each ball into 2–3 pieces and place them so the creamy insides spill out over the peaches and tomatoes.
4. Drizzle with olive oil.
5. Top with chili crisp. Spoon over the top, starting small and adding more to taste depending on the heat level of your jar.
6. Finish with herbs and salt. Scatter torn basil and mint, then add a final sprinkle of flaky sea salt to taste.

How to Serve Burrata with Peaches, Tomatoes, and Chili Crisp

This peach burrata recipe is meant to be shared — try one of these simple ways to serve this easy summer meal:

• As an appetizer – Arrange on a large platter with a side of crusty bread or crostini for scooping. It makes a stunning starter for dinner parties or casual summer gatherings.
• For brunch – Add it to a spread with eggs, smoked salmon, or buttery pastries. The balance of creamy, sweet, and savory makes it a refreshing counterpoint to richer breakfast dishes.
• As a light lunch or dinner – Pair it with toasted sourdough and a simple green salad for a satisfying no-cook meal. For extra protein, serve it alongside grilled chicken, shrimp, or even prosciutto.
• With wine or cocktails – Crisp white wines like Sauvignon Blanc or Pinot Grigio pair beautifully, as does a light, fruity rosé. For cocktails, bourbon-forward citrus drinks like a Paper Plane highlight the peaches, while tequila-based cocktails like margaritas play well with the savory heat of chili crisp.

Make Ahead & Storage

This is a dish that really shines when assembled just before serving. Because peaches and tomatoes release their juices quickly and burrata is best torn onto the platter right before serving, the textures and flavors are freshest when enjoyed immediately. Leftovers can be stored in an airtight container in the fridge, but like most burrata salads, the fruit and cheese lose their vibrancy fast and the texture degrades— it’s best enjoyed the same day.

FAQ

Can I use fresh mozzarella instead of burrata?

Yes — fresh mozzarella is a good substitute if you can’t find burrata, and it’s easy to find in balls or thick slices at most grocery stores. The texture will be firmer and less creamy, but it still pairs beautifully with the sweetness of peaches and the savory spice of chili crisp.

Can I use nectarines instead of peaches?

Absolutely. Nectarines have a similar sweetness and texture, making them an easy swap. Just choose fruit that’s ripe but still firm so it slices cleanly.

Can I grill the peaches for this salad?

Yes — grilled peaches add a smoky depth that pairs beautifully with creamy burrata and the heat of chili crisp. If you want to grill them, choose peaches that are ripe but still firm so they hold their shape on the grates. Slice into halves or thick wedges, brush lightly with olive oil, and grill over medium-high heat for 2–3 minutes per side until char marks form. Let them cool slightly before layering with the tomatoes and burrata.

What’s the best chili crisp to use?

My favorite for this recipe is Lao Gan Ma Spicy Chili Crisp. It’s bold, savory, and salty with a satisfying crunch from fried onions, garlic, and soybeans — the texture and flavor pair especially well with creamy burrata and sweet peaches. If you prefer something smoother and less crunchy, Fly By Jing’s Sweet + Spicy Sichuan Chili Sauce is another good option. It isn’t technically a chili crisp, but its sweet-heat balance still works beautifully in this dish. Choose Lao Gan Ma if you like bold umami crunch, or Fly By Jing if you prefer a sweeter profile and less crunch.

How spicy is chili crisp?

It depends on the brand. Some jars are quite mild, while others bring noticeable heat. Start with a spoonful and add more to taste once you know how spicy your chili crisp runs.

Can I make this recipe ahead of time?

This salad is best assembled just before serving so the fruit stays fresh and the burrata keeps its texture. If you do have leftovers, they’ll keep in the fridge for about a day, but the peaches and tomatoes will soften quickly.

How many people does this burrata salad serve?

It makes enough for 4 people as an appetizer or 2 as a main course, especially with bread or salad on the side.

What can I serve with burrata, peaches, and tomatoes?

Crusty bread or crostini is classic for scooping, but this salad also pairs well with charcuterie, grilled meats, or as part of a summer grazing board.

Essential Tools You’ll Need to Make Burrata with Peaches, Tomatoes, and Chili Crisp

• Chef’s Knife
• Cutting Board
• Serving Platter
• Small Spoon

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More Fresh Peach Recipes for Summer

Love this Burrata with Peaches, Tomatoes, and Chili Crisp recipe? If you can’t get enough of juicy summer peaches, here are more recipes that highlight this seasonal favorite in both savory and sweet ways:

• Peach, Prosciutto, and Burrata Salad
• Peach Caprese Sandwich
• Strawberry Peach Summer Salad with Basil Walnut Pesto
• BBQ Pulled Pork Salad with Peaches and Cornbread Croutons
• Peach, Corn, and Jalapeno Pizza with Honey
• Jalapeno Corn Fritters with Peach Butter
• Buttermilk Peach Pie Ice Cream
• Grilled Chicken Wings with Chipotle Peach BBQ Sauce
• Peach Crumble Bars

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