Summer Peach “Burrata” Caprese with Harissa

Source: Linda Shiue MD, Spicebox Kitchen

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This recipe appears in Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD (Hachette Go, an imprint of Hachette Book Group, Inc. Photography by Michelle K. Min, 2021) and was demonstrated at the Foodwise Classroom on July 23, 2022.

Classic Italian caprese salad is made with summer garden tomatoes, fresh mozzarella, and basil; this version swaps in stone fruit for tomatoes (which are technically fruit). Since burrata is basically fresh mozzarella filled with cream, the idea seemed natural—peaches and cream. For a plant-based version, swap out the burrata for kumiage yuba from Hodo. Different herbs work well here—basil, mint, or tarragon are a few I’ve tried. To round out the salad and make it more substantial, I serve it on a bed of peppery arugula, which plays nicely off the sweetness of the peaches. A sprinkling of harissa at the end adds an unexpected smoky and slightly spicy note. Make sure to use ripe, ideally farmers’ market or farm stand peaches for the best results—their juices add to the dressing.

Serves 6


1 cup arugula
1 pound yellow peaches, pitted and sliced in wedges
8 oz Hodo kumiage yuba or burrata or fresh mozzarella, sliced or torn into half moons
1 teaspoon olive oil
Pinch of salt
Few grinds of black pepper
Few pinches of harissa powder
2 tablespoons torn fresh basil, mint, or tarragon leaves


Scatter arugula on a platter.

Arrange peach slices and kumiage yuba, or burrata, on bed of arugula.

Drizzle with olive oil, a pinch of salt, some pepper, and a few pinches of harissa. Garnish with your choice of herbs.

Farmers Market Ingredients