August lunch in Italy is burrata with tomatoes. Not mozzarella — burrata, the cheese-within-cheese where stracciatella (cream + curds) is wrapped in mozzarella. When you cut the burrata open, the creamy interior spills onto the platter and mixes with the olive oil and tomato juices. The whole production takes 10 minutes and beats anything from a $30 restaurant lunch.
This article is the canonical August version with heirloom tomatoes, ripe peach (the modern Italian upgrade), torn basil, and good olive oil. Best with crusty bread for sopping the burrata-tomato-oil mixture. Best with peak-season ingredients — don’t attempt outside July through September unless you have a hothouse.
Quick Read — At a Glance
| Yield | 4 servings |
| Total time | 10 min |
| Difficulty | Easy |
| Texture | Creamy oozing burrata, juicy tomato, sweet peach, herbal basil |
| Critical | Burrata at room temperature — out of fridge 15 min before plating |
Burrata: The Cheese Within
Burrata is mozzarella wrapped around stracciatella (cream + cheese curds). When cut, the creamy center spills out. It’s essentially mozzarella with a luxurious interior bonus. Sold in plastic tubs with brine at Whole Foods, Trader Joe’s, and Italian markets ($8-12). Eat within 2 days of buying — burrata doesn’t age well.
The Peach Upgrade
Italian summer chefs add ripe peach to caprese as a modern variation. The peach’s sweetness plays against the cheese’s salt and the balsamic’s tang. Use yellow peaches (more flavor than white). The peach should be ripe enough to bruise when pressed lightly. Skip if peaches aren’t in season — bad peaches ruin the dish.
Ingredients
- 1 large fresh burrata ball (200-250 g)
- 3-4 ripe heirloom tomatoes, sliced
- 1 ripe yellow peach, sliced (optional but excellent)
- Handful fresh basil, torn at last minute
- 3 tbsp good extra virgin olive oil
- 1 tbsp aged balsamic vinegar
- Flaky sea salt (Maldon)
- Freshly cracked black pepper
Making It
- Slice tomatoes + peach. 8 mm thick, arrange on platter.
- Burrata to room temp. 15 min on counter before plating.
- Place burrata center. Cut open with knife. Creamy interior spills.
- Tear basil. Over top, last minute.
- Drizzle. Olive oil + aged balsamic.
- Finish. Flaky salt + cracked pepper. Serve with crusty bread.
Frequently Asked Questions
Burrata vs mozzarella?
Burrata = mozzarella wrapping stracciatella (cream + curds). When cut, creamy interior spills. Mozzarella is just curd — drier, less luxurious. Burrata is the upgrade.
Peach addition?
Optional but excellent. Yellow peach sweetness plays against salt + balsamic tang. Skip if not in season — bad peach ruins dish.
Cold or room temp?
Room temp always. 15 min on counter. Cold burrata harder, less creamy, milky liquid stays trapped.
Olive oil amount?
Generous — 3 tbsp for 4 servings. Mixes with burrata interior = sauce. Best olive oil you have.
Sources
- Serious Eats — Burrata Caprese — Italian modern technique.
- Bon Appétit — Burrata Tomato Salad — Peak-season approach.
- USDA FoodData Central — Nutritional data.
Each serving contains roughly 285 calories, 12 g protein, 18 g fat, 15 g carbs.
Please note: Contains dairy. Not suitable for dairy allergies, vegan diets. Consult dietitian.
Rachel Summers
Rachel grew up in a Pacific Northwest kitchen, learning Sunday roasts from her mother and pie crust from a grandmother who never wrote a recipe down. CookingZone began as a way to save her family's cooking before it was forgotten, and grew when her cousins started sending in their own. Her work covers foundational American, Italian, French, and Mexican recipes, with an emphasis on weekend baking, comfort food, and the techniques that span both European and American home kitchens.
