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Tomato, Peach, and Burrata Salad Recipe

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4 from 9 reviews

A fresh and vibrant Tomato, Peach, and Burrata Salad featuring juicy peaches, sweet cherry tomatoes, creamy burrata cheese, and a fragrant herb-infused vinaigrette, topped with toasted pumpkin seeds for a delightful crunch. Perfect for a light summer appetizer or side dish.

Ingredients

Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic or champagne vinegar
  • 1 tablespoon honey
  • 1/2 shallot, finely chopped
  • 1 clove garlic, grated
  • 1 teaspoon lemon zest
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh thyme
  • Red pepper flakes, to taste
  • Kosher salt and black pepper, to taste

Salad

  • 1 1/2 to 2 cups cherry tomatoes, halved if large
  • 2-3 peaches, sliced into wedges
  • 1 cup pitted fresh cherries
  • 8 ounces burrata cheese, at room temperature
  • 1/4 cup toasted pumpkin seeds (or other nuts/seeds)

Instructions

  1. Make the Vinaigrette: In a glass jar, combine the extra virgin olive oil, balsamic or champagne vinegar, honey, finely chopped shallot, grated garlic, lemon zest, and all the chopped fresh herbs (basil, oregano, dill, thyme). Whisk until smooth and emulsified. Taste the dressing and adjust the seasoning by adding red pepper flakes, kosher salt, and black pepper as preferred.
  2. Toss the Fruit: In a large bowl, combine the halved cherry tomatoes, sliced peaches, and pitted fresh cherries. Add one third of the prepared vinaigrette and gently toss the fruit to coat it evenly. Let the mixture sit at room temperature for 15 minutes to allow the flavors to meld, or refrigerate for up to 4 hours if preparing in advance.
  3. Assemble the Salad: Carefully break the burrata cheese into chunks and scatter them over the salad. Drizzle the remaining vinaigrette over the top. Finish by sprinkling the toasted pumpkin seeds and additional fresh herbs over the salad for added texture and flavor.
  4. Serve: Serve the salad immediately with grilled or toasted bread on the side for a complete and refreshing meal or appetizer.

Notes

  • Use ripe but firm peaches for the best texture and flavor.
  • Fresh cherries can be substituted with other stone fruits or berries based on seasonality.
  • To toast pumpkin seeds, spread them on a baking sheet and heat in a 350°F oven for about 5-7 minutes until golden and fragrant.
  • For a vegan option, substitute burrata cheese with a plant-based cheese alternative.
  • Adjust the amount of red pepper flakes according to desired spice level.

Find it online: https://cookedbysarah.com/tomato-peach-and-burrata-salad-recipe/