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Peaches with Tomatoes and Burrata Cheese


2 large, ripe heirloom tomatoes, cored and cut into in/6-mm-thick slices
4 large, ripe but firm peaches, pitted and cut into in/6-mm-thick wedges
1 lb/455 g fresh burrata cheese
red onion, cut into paper-thin slices
cup/15 g torn fresh basil
Freshly cracked black pepper
cup/60 ml extra-virgin olive oil


Serves: 4


Arrange the tomatoes and peaches in an alternating pattern on a large serving platter. With your fingers, tear the Burrata into large golf ball-size pieces and scatter them over the tomatoes and peaches. Scatter the onion slices over the salad, followed by the basil. Season with plenty of pepper, drizzle the entire dish with the olive oil and serve.

Alternate Version - Replace the heirloom tomato with 4 cups/680 g cherry tomatoes and replace the peaches with 1 lb/455 g pitted and halved black cherries. Mix the tomatoes and black cherries in a bowl along with the onion, basil and pepper. Cut the Burrata in half and arrange on a platter with the tomato cherry salad atop and around the Burrata halves.

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