Italian Inspired
Peach, Tomato & Burrata Salad
Peak-season peaches and tomatoes meet creamy burrata, basil, olive oil, and a restrained splash of sherry vinegar. Salting the produce moments before assembly draws just enough juice to make its own d
6 servings · 15 minutes prep
Ingredients
Ingredients
- 1 pound (450 g) ripe tomatoes, cut into wedges
- 3 ripe but firm peaches, sliced
- 1/2 teaspoon flaky salt
- 8 ounces (225 g) burrata
- 1/3 cup basil leaves
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) sherry vinegar
- Black pepper
Directions
Method
- Toss tomatoes and peaches gently with salt and vinegar; rest 5 minutes on a platter.
- Tear burrata over the fruit. Spoon over olive oil and accumulated juices.
- Add basil and black pepper. Serve immediately with bread if desired.
