Summer Tomato Peach Burrata Salad
This Tomato Peach Burrata Salad is an ode to summer. Loaded with yellow peaches and tomatoes, it is topped with creamy burrata and drizzled with a delicious pesto vinaigrette, and plenty of fresh basil. Perfect for long summer lunches in the shades, and ready in 20 minutes!
Servings: 4
Calories: 385kcal
Ingredients
For the pesto vinaigrette
- ⅓ cup extra-virgin olive oil
- 1 tablespoon good quality store-bought green pesto
- 3 tablespoons freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh basil (about 6 big leaves)
For the salad
- 2 big heirloom tomatoes (whichever variety and color you like)
- 3 ripe yellow peaches (or yellow nectarines)
- 1 cup cherry tomatoes
- 8 ounces burrata cheese
- a generous handful of fresh basil (to garnish)
- fresh oregano (optional, to garnish)
Instructions
Start by making the pesto vinaigrette.
- Thinly chop the basil leaves (see chiffonade technique above in this post).
- In a jar, add extra-virgin olive oil, pesto, lemon juice, pepper and salt, and chopped basil. Shake until emulsified (the texture must be thicker and all the ingredients well combined). Set aside.
Prepare the salad.
- Cut the heirloom tomatoes and peaches into wedges, and cut the cherry tomatoes in half.
- Add everything to a large serving bowl and gently toss to combine.
- Tear the burrata into 4-inch (10 cm) pieces and arrange them on the salad. Generously top with fresh basil and optional fresh oregano.
- Drizzle with pesto vinaigrette and sprinkle with flaky sea salt. Serve immediately with crusty toasted bread and a glass of chilled Pinot Grigio!
Notes
- The chiffonade technique retains more basil flavor and creates uniform ribbon slices. Use a sharp knife to ensure clean cuts and avoid squishing the leaves.
- Choose ripe peaches - Underripe peaches can make the salad taste unpleasantly tart and bitter. You'll know a peach is ripe if it feels slightly soft when you press it gently.
- Salad dressing container - If you don't have a jam jar, you can use a bowl and a small whisk to make the salad dressing. To avoid the basil ribbons from getting tangled in the whisk, add the chopped basil at the end, after the dressing is emulsified.
Nutrition
Calories: 385kcal | Carbohydrates: 17g | Protein: 12g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 41mg | Sodium: 203mg | Potassium: 388mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1623IU | Vitamin C: 26mg | Calcium: 333mg | Iron: 1mg