Food + Wine

Peach ” Caprese ” (But Burrata! And Tarragon!)

Oh, hello. Thanks for coming.  I’m Abbey.  And I make stuff delicious.  Now, let’s get sh*t done.

This right here is one of my favorite things to make in the summertime.  It’s essentially a caprese salad, but with peaches instead of tomatoes.  It may not sound like it works, but it tooootally does.  I actually prefer it over the traditional salad, if I’m being honest.  And I usually make this with fresh mozzarella, but decided I’d go one step further this time and instead use burrata (a.k.a my cheese lover).

(Eh… I mean  one of my cheese lovers, sorry chevré.)

(But also, chevré totally works in this too!  …Calm down, chevré.)

Burrata can be hard to find, especially when it’s made the right way, where the shelf life is meant to only be a couple days.  But you can find a convenient form of it in most grocery stores by the company Bel Gioioso.  It’s not as good as authentic, ‘in-house made’ burrata, but most things rarely are.  And if you aren’t familiar with burrata, it’s basically fresh mozzarella stuffed with cream.  Which basically means:


When you gently break into the thin skin of the mozz, a slow river of even creamier mozz is revealed.

H  E  A  V  E  N

So you’ve got the creamy and velvety cheese centered around sweet and juicy peaches with touches of fresh basil and tarragon, delicately bathed in the best olive oil you have and kissed with touches of sea salt in all the right places.  This is what summer food is all about, right here-

No cooking, beautiful colors, backyard bounty.

This salad is so good, ya’ll.  Please make it.  It’ll make me so very happy.


a.k.a. ” peach caprese “

roughly 4 (side) servings

This is barely worthy of typing out, it’s so easy!

  1. Place 8 oz burrata cheese in the center of a bowl.
  2. Remove the pits from, and slice 3-4 peaches, place around the cheese.
  3. Tear several fresh basil leaves and add to peaches.
  4. Add fresh tarragon leaves (eyeball the amount of herbs).
  5. Drizzle good quality, extra virgin olive oil over everything.
  6. Sprinkle with course sea salt.


H  E  A  V  E  N

Thanks for being you.  Enjoy the hell out of your night, K? XO

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  • Reply GD July 1, 2016 at 10:57 am

    Super yum!

  • Reply becky ellis July 4, 2016 at 10:36 am

    Your recipe is fabulous…thank you for sharing! It’s almost peach season in Virginia…can’t wait!

    • Reply Everyday Champagne July 5, 2016 at 9:41 am

      Oh thank you so much!! Yeah… It’s not quite that time of year for us yet either, but I’ve made this with some slightly underripe, pre-season peaches and it still works!

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