tomato burrata summer salad with peaches and herb vinaigrette
A beautiful no-cook dinner for these balls hot August evenings.
And now, to Meteorologist Kellie for the weather.
Well folks, today’s gearing up to be a damp drizzly wizzly day. We’ve seen a lot of haze of late from the apparent Sahara dust phenomenon, and perhaps today a clearing-out is in order. Just in time since I’m trying to shoot a cake that has not taken well to excessive glare. A cake I’ve tested five times. Blargh. On my run this morning I saw a shooting bolt of lightning pretty far off and though I’d for sure be in for a washout. Thankfully, the squall moved the other way and I was once again left with just some pretty flashes of heat lightning.
Speaking of pretty – if you want to spiff up your summer table, this Tomato Burrata Summer Salad is your perfect mate. If you loved the Garden Peach Chickpea and Quinoa Salad, which A LOT of you did (gosh, thanks, I’m blushing), this one may be an apt rival. Sunday evening I ate like horseshit and the next morning craved fresh foods all day. Aside from the burrata, this one fits the bill as light, refreshing, and juicy, especially with that mint-laced herb vinaigrette I’ve been drizzling on everything lately.
The real dope thing here? No need to burn up your house by turning on the oven, unless you want to toast up some bread. You can also enlist your toaster if the slots are big enough. Otherwise, a no cook dinner. Count me in.
Supermodel Salad
Maybe Victoria’s Secret is that she’s a tomato salad. You heard it here first.
Most of this process is chopping, so get your knives sharpened and your cutting board ready. I kept most of the cherry tomatoes whole since they were small enough, but if yours are hefty, halve them. Add some fresh peach slices and cucumbers to the arsenal, and you’re pretty much ready.
I use my nifty food processor to whip up the vinaigrette, but you can also simply stir it. I combine all my favorite fresh herbs – a typical combination I have in my fridge at any point: basil, mint, chives, and oregano – with some good olive oil, garlic, white balsamic vinegar, peach preserves, a bit of dijon, salt, and pepper. Taste for the salt and pepper as needed and see if you need a bit more.
Arrange your tomatoes, peaches, and cucumbers on a big plate or bowl. Spoon some dressing overtop and let it sit a few minutes to soak in the flavors. Then, break those beautiful balls of burrata in various areas of the salad, sprinkle sunflower seeds and more fresh herbs, and finally hit it all with more vinaigrette. Anything you don’t use in the salad can be served alongside.
I love grilling or broiling my baguette to scoop up the burrata and the fixings surrounding. I just brush it with some oil and sprinkle a bit of salt and pepper, then toast both sides for a couple minutes. You can throw it in your toaster, too, if you’d prefer not to heat up your element. Or just leave it soft. That’s perfectly okay too.
My suggestion? Some kind of grilled white fish for a protein and a Fresh Strawberry Lime Spritz in your palm. Excellent dining, in my opinion.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Salad cravings?
Pesto Shrimp and Sweet Potato Burrata Salad
tomato burrata summer salad with peaches and herb vinaigrette
Ingredients
- 2 cups cherry tomatoes (halved if large)
- 2 large peaches, sliced
- 1 cup cucumbers, sliced
- 1/2 cup sunflower seeds
- 8 oz burrata
- 1 baguette, sliced
- additional chopped fresh herbs, for serving
herb goddess vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 tbsp peach preserves
- 1/2 cup fresh basil, chopped
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh mint, chopped
- 1 tbsp fresh oregano, chopped
- 2 cloves garlic, minced
- 2 tsp dijon mustard
Instructions
- To make the vinaigrette, combine all ingredients under "herb goddess vinaigrette" in a jar or bowl. Shake or whisk until emulsified. Taste and adjust salt and pepper.
- If desired, slice up the baguette and brush both sides with olive oil. Broil on high for 1-2 minutes per side. Watch closely.
- Arrange the tomatoes, peach slices, and cucumbers in a large bowl or platter. Drizzle a few spoonfuls of dressing on top. Let rest 5 minutes to absorb.
- Tear the burrata balls and place around the perimeter. Sprinkle with sunflower seeds and additional chopped herbs, if using. Spoon a bit more vinaigrette on around the produce and burrata. Serve the rest on the side.
