This recipe, by far, is my most favourite no-cook meal. And it’s so much better when tomatoes, peaches and basil are fresh and in season in the summer.
You know the saying “what grows together, goes together”? It’s so accurate! And how fortunate that all of the fresh produce in this salad are at their prime at the same time in Niagara, where I live.
I love the beautiful flavours and textures in this dish along with its simplicity. It can be thrown together in minutes by chopping the peaches and tomatoes and tearing up the basil leaves. The longest part of prepping this meal is remembering to take the burrata out of the refrigerator for a minimum of 30 – 60 minutes prior to serving. Like all cheese, burrata is best enjoyed at room temperature and this simple practice allows the gooey inside to run freely when you cut into it. It really is the secret to take this salad from average to amazing.
Please note, that if you’re not going to eat all of the burrata (or share it with others), leftovers do not store well. So if you’re going to make a single serving, I’d suggest buying a smaller serving size rather than trying to store it. Though, to be transparent, I often eat half and leave half for the next day. It’s not ideal, but it can be done.
Now, if you haven’t had burrata before, you may be wondering….
What the heck is burrata?
Well, it’s a heavenly, creamy, delicate soft fresh Italian cheese. Burrata is made from an outer shell of mozzarella made from cow’s milk or water buffalo milk and filled with fresh cream and curds. Consider the most exquisite mozzarella you have ever tried and imagine tearing it open with a fork and finding an oozing soft and creamy interior inside the smooth white outer skin. It really is what dreams are made of.
What you need
8 oz Burrata, at room temperature (this is important ⚠️)
2 peaches, cut into wedges
2-3 fresh tomatoes, cut into wedges
handful of fresh basil leaves, slapped (to get the best flavour and aroma released) then torn into slices
1/4 c of good quality balsamic vinegar (I use 9 yr old balsamic from my local Italian importer)
1/3 c of high quality extra virgin olive oil
salt & pepper to taste
Optional additional accompaniments: chilli flakes, sliced cucumber, blueberries, blackberries, cherries, more garden fresh herbs, toasted pumpkin seeds or chopped pistachios and bread for serving with
This meal is great for sharing and placing in the middle of the table for a family style meal, plus it makes a beautiful, colourful centrepiece.
Dressing
I personally add some chilli flakes, salt and pepper, then drizzle a 9 year old balsamic vinegar and high quality olive oil on top just before serving, but you can make a vinaigrette of garlic, olive oil, balsamic vinegar and fresh herbs to drizzle on instead.
[I’ve used both and I prefer the simplicity of oil and vinegar but I’d love to hear which option you prefer]
What you do
- MOST IMPORTANT STEP: Bring burrata to room temperature by removing from the refrigerator 30 – 60 minutes before serving
- Gently transfer the burrata from the container to large serving plate or bowl – remember this will be for sharing as a family style meal
- Chop and/or slice the fruit, veggies and herbs that you’re using and arrange around the burrata – I usually place the cheese in the center and toss all the fruits and veggies around it
- Top with fresh herbs and any additional accompaniments, plus salt and pepper and drizzle with dressing right before serving
- Serve with fresh or toasted bread, if desired – I use European rye bread or rye crisp crackers because I want to keep my blood sugar balanced and inflammation down so I don’t eat wheat, but if you do, this would be a good place for some nice fresh bread
- Enjoy and comment below to let me know how it goes
PRO TIP: if you want to really wow your guests and your taste buds, grill the peach wedges first.
