Savor the peak flavors of stone and tomato season with a Peach, Tomato and Burrata Salad. This succulent salad is a vivid, mouthwatering masterpiece that will be the talk of the summer. In just 25 minutes, you can combine these ripe treasures in a bowl and witness the magical interplay of flavors and textures. Taste the juiciest bites of summer, as the sweetness of peaches complements the tanginess of tomatoes. Grab your fork, and dive into this seasonal temptation and elevate your lunchtime meal.
Ingredients
For Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup balsamic or champagne vinegar
- 1 Tbsp honey
- ½ shallot, finely chopped
- 1 clove garlic, grated
- 1 tsp lemon zest
- ¼ cup chopped fresh basil
- 2 Tbsp chopped fresh oregano
- 1 Tbsp chopped fresh dill
- 1 Tbsp chopped fresh thyme
- Red pepper flakes, to taste
- Salt and pepper, to taste
For Salad:
- 1 ½ – 2 cups cherry tomatoes, halved if large
- 2-3 peaches, sliced into wedges
- 1 cup pitted fresh cherries
- 8 oz burrata cheese, room temperature
- ¼ cup sunflower seeds (can use other nut/seed)
Instructions
Step One: To make the vinaigrette, combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.
Step Two: 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.
Step Three: 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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