A fresh and abundant summer salad where ripe tomatoes meet the juicy sweetness of peaches and creamy burrata. Simple, sunny, and perfect to share as an appetizer or light main course.
Ingredients
- 700 g mixed heirloom tomatoes
- 3 pieces ripe but firm yellow peaches
- 2 pieces burrata
- 12 leaves fresh basil
- 4 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- to taste flaky sea salt
- to taste freshly ground black pepper
Method
- Take the burrata out of the refrigerator a little in advance so it loses its chill and becomes very creamy when served.
- Rinse the tomatoes and peaches, then dry them carefully to avoid watering down the salad.
- Cut the tomatoes into wedges, slices, or irregular pieces depending on their shape; they should remain meaty and juicy.
- Cut the peaches into thin wedges around the pit; leave the skin on if it is smooth and fragrant.
- Arrange the tomatoes and peaches on a large platter, alternating the colors, then let rest briefly so the juices begin to mingle.
- Gently drain the burrata, tear it open by hand over the platter, and distribute it in soft pieces over the fruit.
- Drizzle with a stream of olive oil and balsamic vinegar, just enough to make the ingredients shine without drowning them.
- Sprinkle with flaky sea salt, add a grind of pepper, then top with hand-torn basil to keep its fresh aroma.
- Serve immediately, when the tomatoes are juicy, the peaches are fragrant, and the burrata is still meltingly soft.
Nutrition
Per serving
- Energy
- 262.5 kcal
- Protein
- 5.97 g
- Carbohydrate
- 10.52 g
- Fat
- 21.7 g
- Fibre
- 3.46 g
- Calcium
- 22.3 mg
- Iron
- 0.42 mg
- Magnesium
- 22.16 mg
