Tomato and Summer Fruit Salad

Summer fruits combine beautifully with tomatoes and burrata to create this stunning Tomato and Summer Fruit Salad.  

At this time of the year, the summer fruit is plentiful and so flavorful!  Every time I go to the market, I see plums in a variety of colors, white peaches, nectarines, cherries, plumcots, apricots and a bunch of other beautiful fruit.  What I have discovered is how perfectly fruit goes with tomatoes, cheese, herbs, and toasted bread.  It’s that mix of sweet and savory that elevates this salad.

Even though I use peaches in this beauty, you can use nectarines, plums, or apricots.  Even though I use cherries, you can use blackberries, raspberries or strawberries.  Even though I use mozzarella, you can use burrata or feta.  You see where I’m going with this?  It is one of the more flexible salads going!  For another one, try Watermelon & Peach Salad.

Begin by making the vinaigrette.  It’s so simple…just add all the ingredients and shake it up in a bottle.  In this case, honey, shallots, garlic and lemon zest get combined with lots of herbs.  I used basil, oregano, dill, and thyme.  Olive oil and champagne vinegar bring this vinaigrette together.  Season it all with red chile flakes and salt and pepper.

In a large bowl, toss together the tomatoes, peaches and cherries with 1/3 of the vinaigrette and let sit for 15 minutes.  Spread the salad on a serving platter.

Break up the mozzarella and arrange it around the salad.  Drizzle the cheese with some of the remaining vinaigrette and top with pumpkin seeds.  Serve the grilled bread alongside or break it up into large croutons and spread around the salad.

Any remaining dressing can be served on the side.

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Tomato and Summer Fruit Salad

Makes: 6 servings

Prep Time: 20 minutes

Bake Time: 5 minutes

Total Time: 25 minutes



  • 1/2 cup extra virgin olive oil
  • 1/4 cup champagne or balsamic vinegar
  • 1 tbsp honey
  • 1/2 shallot, finely chopped
  • 1 clove garlic, grated
  • 1 tsp lemon zest
  • 1/4 cup chopped fresh basil
  • 2 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh thyme
  • red pepper flakes
  • kosher salt and black pepper


  • 1 & 1/2 -2 cups cherry tomatoes, halved if large
  • 2-3 peaches, sliced into wedges (nectarines or plums work beautifully, too)
  • 1 cup pitted fresh cherries
  • 8 ounces mozzarella or burrata cheese, at room temperature
  • 1/4 cup toasted pumpkin/pepita seeds (or other nut/seed)
  • grilled or toasted bread


To make the vinaigrette, combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.

In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge.

Spread the peach/tomato mixture on a serving platter. Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.


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