Description
This colorful Tomato, Peach, and Burrata salad is summer on a plate with the most delicious herb vinaigrette and plenty of sweet summer fruits and burrata cheese.
Ingredients
2 ripe tomatoes, sliced
2 ripe peaches, sliced
1 ball of burrata cheese
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
2 slices of bread (sourdough or crusty bread works well)
1/4 cup pine nuts, toasted
Extra virgin olive oil, for drizzling
Balsamic glaze, for drizzling (optional)
Salt and pepper to taste
Instructions
Toast Bread:
Preheat the oven to 350°F (175°C).
Place the bread slices on a baking sheet and toast in the preheated oven until golden brown and crispy, about 8-10 minutes. Remove from the oven and let cool.
Prepare Burrata:
Drain the burrata from any excess liquid. Carefully slice the burrata into thick slices.
Assemble Salad:
On a large serving platter, arrange the sliced tomatoes and peaches alternately, slightly overlapping.
Scatter the halved cherry tomatoes over the top.
Place the slices of burrata on and around the tomatoes and peaches.
Sprinkle torn basil leaves over the salad.
Toast Pine Nuts:
In a dry skillet over medium heat, toast the pine nuts, stirring frequently until they turn golden brown and fragrant, about 3-5 minutes. Be careful not to burn them. Remove from heat and let them cool.
Finish and Serve:
Tear the toasted bread into bite-sized pieces and scatter over the salad.
Sprinkle the toasted pine nuts on top.
Drizzle extra virgin olive oil and balsamic glaze (if using) over the salad.
Season with salt and pepper to taste.
Enjoy!
Serve immediately as a refreshing and flavorful salad.