🥗 Salads & bowls
Tomato, peach, and burrata salad
Peak summer produce with creamy cheese and a very charming herb vinaigrette
⏱️ Time estimate: about 25 minutes, plus 15 minutes to marinate
Cherry tomatoes, ripe peaches, sweet cherries, and torn burrata get dressed in a basil-herb honey vinaigrette, then finished with pumpkin seeds and flaky salt.
Ingredients
For the vinaigrette
- Extra-virgin olive oil
- Balsamic or champagne vinegar
- Honey
- 1 shallot, finely chopped
- 1 garlic clove, grated or finely chopped
- Zest of 1 lemon
- Fresh lemon juice, to taste
- 1 big handful fresh basil, chopped
- Fresh oregano, chopped
- Fresh dill, chopped
- Fresh thyme, chopped
- Red pepper flakes
- Kosher salt
- Black pepper
For the salad
- Cherry tomatoes
- Ripe peaches, sliced or wedged
- Fresh cherries, pitted, or another stone fruit you love
- 2 balls burrata
- Toasted pumpkin seeds
- Extra fresh herbs, for finishing
- Flaky sea salt
- Grilled or toasted bread, for serving if desired
Instructions
- Make the vinaigrette. Whisk the olive oil, vinegar, honey, shallot, garlic, lemon zest, lemon juice, basil, oregano, dill, thyme, red pepper flakes, salt, and black pepper together in a jar or bowl until smooth and lively. Taste and adjust as needed.
- Marinate the fruit and tomatoes. In a large bowl, toss the cherry tomatoes, peaches, and cherries with about one-third of the dressing. Let the mixture sit for about 15 minutes at room temperature, or chill for a few hours if you want to prep ahead.
- Assemble the salad. Spoon the marinated tomato and fruit mixture onto a serving platter or into a shallow bowl. Break the burrata over the top.
- Finish and serve. Drizzle with the remaining vinaigrette, then scatter over pumpkin seeds, extra herbs, and flaky salt. Serve with grilled or toasted bread for scooping up all the lovely juices.
This is one of those very-low-effort, very-high-drama salads, which is honestly a wonderful category of food.