Peach, Cherry, and Tomato Salad with Burrata and Basil
Prep Time: 10 minutes
Cook Time: 0 minutes
Serves: 2 to 4
This is the second time I’ve almost consumed an entire ball of burrata in one sitting this week. I would literally dip cubed cheese into melted cheese and call it a snack if I wasn’t lactose intolerant (Dairy pills keep me alive). This recipe pairs the soft cheese with stone fruits (HUZZAH!) and tomatoes. I recommend serving this as a side dish and playing around with additional ingredients in the dressing to see what you like best. The dressing I’ve listed is a great base and tastes perfectly delicious as is — a finely chopped shallot, grated garlic, oregano, dill, and thyme can all be added to kick up the flavor a notch.
Ingredients
2 peaches, cut Into wedges
2 cups cherry tomatoes, sliced in half
2 cups cherries, pitted and halved
8 oz. burrata ball
1/4 cup almonds, roughly chopped
fresh basil, for garnish
extra virgin olive oil, for drizzling
Crusty bread, for dipping
Dressing Ingredients
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon. hot honey
Preparation
Combine olive oil, balsamic vinegar, and hot honey in a small jar with a lid and shake until well-mixed. Set aside.
Place the burrata onto a platter and arrange the peaches, tomatoes, and cherries around it.
Sprinkle almonds around the platter to evenly distribute.
Using a fork and a knife, slowly open the burrata and spread it out slightly as you nestle it into the fruit.
Drizzle everything with the shaken dressing.
Top with fresh basil, a pinch of salt, and cracked black pepper.
To Serve
Serve immediately with crusty bread on the side for soaking up the juices.
