Summer Tomato, Peach + Burrata Salad
A creamy, deeply sweet and satisfying summer take on the tomato and mozzarella caprese, with peaches, Rainier cherries or black cherries, plums, and tomatoes.
Servings: 4 to 6 people
Ingredients
- 8 ounces fresh burrata (or fresh mozzarella)
- 5 small- to medium-sized peaches, sliced thin
- 3 small Italian sweet plums, or 1 standard purple plum, halved or cut into wedges, pits removed
- 1 large handful of cherries
- 1 pint sungold or grape tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- fresh basil leaves, torn
- 1 generous pinch of flaky sea salt, like Maldon
- fresh-cracked black pepper
- 6 to 8 slices prosciutto de Parma, optional
- 1 tablespoon aged balsamic vinegar, optional
Instructions
- Arrange the fruit and prosciutto (if using) on a serving platter, scattering the tomatoes last.
- Drain the burrata and gently cut into large halves or quarters. Nestle amid the fruit.
- Drizzle everything with the olive oil (especially the burrata) and the aged balsamic vinegar, and sprinkle all over with a generous pinch of salt and fresh pepper. Add the basil and serve.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
