Peach and Tomato Salad with Burrata

Peaches are my favorite fruit—that's not to be questioned. And when they're in season, I'm always looking for different ways to enjoy them besides eating them as they are. Including savory ways, in fact. Combining them with tomatoes, in this case, was a no brainer for me. Both are sweet, juicy, and epitomize summer. I'm especially a fan of yellow and orange heirloom tomato varieties, such as the popular Striped German. They not only look pretty, their low-acid flavor profile complements the peaches.



So, the other day when I was out shopping at the market and I happened to find perfectly ripe yellow peaches and a perfectly ripe Striped German tomato, the idea for this salad popped into my head. After adding some fresh basil and an artisanal burrata to my shopping basket, I was ready to rush home to make this super simple salad.

I don't like to cook in the summer. I mean, who really wants to? Especially when the temperature soars to almost 100 degrees F. I don't want my kitchen any hotter than it already is. So making salads becomes a part of my repertoire in summer. I don't just mean salads made with lettuce, but unique ones made with fruits, like this peach and tomato salad. And, yes, tomatoes are fruits!



Inspired by the ever-popular Caprese salads, this peachy version is even more appealing! Fresh peaches, fresh tomatoes, torn basil, and a beautiful burrata combine to make the perfect summer refresher. Dressed with just salt, pepper, white wine vinegar, and olive oil, it's simple and quick to put together. When you're hot and bothered and don't want to cook, try this summery delight!

Peach and Tomato Salad with Burrata

Note: For this salad, I like to use peaches and tomatoes at room temperature, but the burrata I prefer cold out of the refrigerator. I think the flavors of the fruit are best at room temperature, and the cold cheese adds a nice contrast in temperatures.

2 medium ripe yellow peaches
1 large ripe heirloom tomato, such as Striped German
fine sea salt
freshly ground black pepper
white wine vinegar
extra virgin olive oil
1 small bunch basil
1 large burrata

Cut the peaches into eight slices each, discarding the pits. Core the tomato, and cut it into chunks so that the seed pockets remain intact. Add the peaches and tomato to a large mixing bowl.

Season the fruit with salt and pepper. Drizzle over with vinegar and olive oil. You can be as liberal as you like, but just remember that the salt will draw out the moisture from the fruit, so don't add too much vinegar. You can go a little heavier with the oil if you like.

Tear in the fresh basil, discarding the stems. If you happen to have basil that has flowered, feel free to garnish the finished salad with the flowers.

Toss the salad gently. Carefully transfer the salad to a serving bowl. Make some room in the middle for the burrata.

When ready to serve, rip into the burrata, tearing it into chunks. Serve immediately. Yield: 2 to 4 servings.