Description
A refreshing and vibrant Tomato, Peach, and Burrata Salad featuring a flavorful herb vinaigrette, fresh seasonal fruits, creamy burrata cheese, and crunchy toasted pumpkin seeds. This salad combines sweet and savory elements to create a perfect light meal or side dish for warm-weather dining.
Ingredients
Scale
Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic or champagne vinegar
- 1 tablespoon honey
- 1/2 shallot, finely chopped
- 1 clove garlic, grated
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh thyme
- Red pepper flakes, to taste
- Kosher salt and black pepper, to taste
Salad
- 1 1/2 – 2 cups cherry tomatoes, halved if large
- 2–3 peaches, sliced into wedges
- 1 cup pitted fresh cherries
- 8 ounces burrata cheese, at room temperature
- 1/4 cup toasted pumpkin seeds (or other nut/seed)
Instructions
- Make the vinaigrette: In a glass jar, combine the extra virgin olive oil, balsamic or champagne vinegar, honey, finely chopped shallot, grated garlic, lemon zest, chopped basil, oregano, dill, thyme, red pepper flakes, kosher salt, and black pepper. Whisk vigorously until the mixture is emulsified and smooth. Taste and adjust seasoning to preference, adding more chili flakes, salt, or pepper as desired.
- Toss the fruit: In a large bowl, add the halved cherry tomatoes, sliced peaches, and pitted cherries. Pour one-third of the vinaigrette over the fruit and gently toss to evenly coat. Let the fruit marinate at room temperature for 15 minutes, or refrigerate for up to 4 hours to allow flavors to meld.
- Assemble the salad: Break the burrata cheese into large pieces and scatter them over the dressed fruit. Drizzle the remaining vinaigrette on top, then sprinkle with toasted pumpkin seeds and additional fresh herbs if desired.
- Serve: Present the salad immediately, accompanied by grilled or toasted bread to complement the creamy and juicy textures.
Notes
- Use ripe but firm peaches for better texture and sweetness.
- Fresh cherries add sweetness and balance, but can be substituted with other seasonal stone fruits.
- For a nuttier crunch, substitute pumpkin seeds with toasted walnuts or pecans.
- Serve this salad as a light lunch or a side dish with grilled meats or seafood.
- Make the vinaigrette in advance and store in the refrigerator for up to 3 days; bring to room temperature before using.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Tomato Salad, Peach Salad, Burrata Recipe, Summer Salad, Fresh Fruit Salad, Herb Vinaigrette, Light Vegetarian Meal
