Summer Burrata Salad with Heirloom Tomatoes, Peach, and Lemon-Thyme Oil Recipe
This refreshing Burrata Salad pairs creamy fresh burrata cheese with juicy heirloom tomatoes and ripe peaches, all enhanced by a fragrant lemon-thyme oil. Topped with fresh herbs, toasted pistachios, and optional seasonal fruits, it makes for a perfect summer appetizer served alongside crunchy toasted bread.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Lemon-Thyme Oil
- ½ cup extra-virgin olive oil
- 1 garlic clove, crushed
- Peel from 1 small lemon
- 4 fresh thyme sprigs
Burrata Platter
- 4 heirloom tomatoes, sliced into wedges
- 1 ripe peach, sliced
- 1 (8-ounce) ball fresh burrata
- ½ cup fresh basil and/or mint leaves
- 1 tablespoon toasted pistachios, chopped
- Cherries or fresh currants, optional
- Flaky sea salt and freshly ground black pepper, to taste
- Toasted bread, for serving
Instructions
- Make the lemon-thyme oil: Combine the olive oil, crushed garlic, lemon peel, and fresh thyme sprigs in a small saucepan over low heat. Gently warm the mixture without boiling to infuse the flavors. Once warmed, turn off the heat and let the oil steep with the ingredients for 20 minutes to develop the aromatic profile. Strain the oil to remove solids before using.
- Prepare the burrata platter: Arrange the heirloom tomato wedges and ripe peach slices evenly on a serving platter. Place the fresh burrata ball in the center or slightly off-center as the focal point. Sprinkle flaky sea salt lightly over the tomatoes and peaches to bring out natural sweetness. Drizzle some of the strained lemon-thyme oil over the cheeses and fruits to enhance flavor. Scatter freshly picked basil and/or mint leaves on top, followed by chopped toasted pistachios for crunch. Add cherries or fresh currants if using for a burst of tangy sweetness. Finish with a light seasoning of freshly ground black pepper and additional flaky salt as needed. Serve immediately with slices of toasted bread on the side.
Notes
- Use the freshest, highest quality burrata cheese available for the creamiest texture.
- Choose ripe, seasonal peaches and heirloom tomatoes for maximum flavor.
- The lemon-thyme oil can be made a day ahead and refrigerated; bring to room temperature before use.
- To toast pistachios, heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant.
- This salad is best served fresh to enjoy the contrast of fresh produce and creamy burrata.