Ingredients
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300 g ripe mixed tomatoes
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2 ripe but firm peaches
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1 ball of burrata, about 150 g
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15 fresh basil leaves
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2 tbsp extra virgin olive oil
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1 tbsp balsamic glaze
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1/2 tsp flaky sea salt, or to taste
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1/4 tsp freshly ground black pepper
Directions
There is a lovely moment towards the end of summer when peaches and tomatoes are both at their best. This simple salad brings them together with creamy burrata, fresh basil and a little balsamic glaze.
Fruit in a tomato salad may sound unusual at first, but the combination works beautifully. Ripe peaches have just enough sweetness to balance the gentle acidity of the tomatoes, while the soft burrata brings everything together without making the salad feel heavy.
It is colourful, fresh and wonderfully easy to prepare. There is no cooking involved and the whole dish can be on the table in about 15 minutes.
Why peaches and tomatoes work so well together
Peaches and tomatoes are both juicy, slightly sweet and at their best during the warmer months. The tomatoes add freshness and acidity, while the peaches bring a softer sweetness and a delicate fruity flavour.
Use peaches that are ripe but still firm enough to slice. Very soft peaches will release too much juice and can lose their shape when the salad is assembled.
Choosing the tomatoes
A mixture of tomatoes gives the salad the best colour and flavour. Large ripe tomatoes, vine tomatoes and smaller cherry tomatoes can all be used. They do not need to be cut into perfectly even pieces – a mixture of wedges and slices makes the finished plate look much more natural.
Tomatoes taste best when they are served at room temperature, so avoid using them straight from the fridge.
How to serve the burrata
Take the burrata out of the fridge about 15 minutes before assembling the salad. Drain it well, place it in the centre of the plate and gently open it just before serving. The creamy centre will mix with the tomato and peach juices to create a simple dressing of its own.
Add the balsamic glaze sparingly. It should complement the peaches and tomatoes rather than cover their fresh flavour.
Can the salad be prepared in advance?
This salad is best assembled shortly before serving. You can slice the tomatoes and wash the basil in advance, but cut the peaches and open the burrata at the last moment. Add the salt, olive oil and balsamic glaze only when you are ready to serve.
What to serve with tomato, peach and burrata salad
Serve it with warm crusty bread as a light lunch or summer appetiser. It is also a lovely side dish for grilled chicken, fish or vegetables.
If you enjoy fresh salads with cheese, you may also like our Mediterranean dense bean salad with feta.
Steps
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1
Done
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Prepare the burrataTake the burrata out of the fridge about 15 minutes before serving. Drain it well and leave it at room temperature while you prepare the tomatoes and peaches. |
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2
Done
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Slice the tomatoes and peachesWash and dry the tomatoes and peaches. Cut the tomatoes into a mixture of wedges and thick slices. Cut the peaches in half, remove the stones and slice each half into wedges. |
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3
Done
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Arrange the saladArrange the tomatoes and peach wedges on a large serving plate. Drizzle with 1 tbsp of the olive oil and sprinkle with half of the salt. Turn the pieces gently so that they are lightly coated. |
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4
Done
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Add the burrataPlace the drained burrata in the centre of the plate. Gently tear it open with a small knife or your fingers, allowing some of the creamy centre to spill onto the tomatoes and peaches. |
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5
Done
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Finish and serveScatter the fresh basil leaves over the salad. Drizzle with the remaining olive oil and the balsamic glaze, then add the black pepper and the remaining salt. Serve immediately. |
