Burrata Tomato Peach Salad

This recipe features a vibrant combination of fresh peaches, cherry tomatoes, and creamy Burrata cheese, topped with Marcona almonds, basil, and a tangy balsamic vinaigrette.

Course Salad

Cuisine Italian American

Prep Time 15

Total Time 15

Servings Servings

Calories 589kcal

Author Meghan Birnbaum

Equipment

Measuring cup or jar
Knife
Platter

Ingredients

2 Peaches cut into wedges
2 cups Cherry Tomatoes sliced in half
8 oz. Burrata Cheese
¼ cup Marcona Almonds
Fresh Basil for garnish
Extra Virgin Olive Oil for drizzling

For the Vinaigrette:

½ cup Extra Virgin Olive Oil
¼ cup Balsamic Vinegar
½ teaspoon Honey

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Instructions

Combine ½ cup extra virgin olive oil, ¼ cup balsamic vinegar, and ½ teaspoon honey in a measuring cup or jar. Mix vigorously to combine. Set aside.
Slice 2 peaches into wedges and halve 2 cups of cherry tomatoes.
Place 8 oz. Burrata cheese on a platter. Arrange peaches and tomatoes around the cheese.
Drizzle vinaigrette over peaches and tomatoes, avoiding Burrata.
Sprinkle ¼ cup Marcona almonds and fresh basil leaves over salad. Season with salt and pepper.
To serve, carefully open Burrata, drizzle with olive oil, and sprinkle with salt.

Notes

Storage: After preparation, store any leftovers of the Burrata Tomato Peach Salad in an airtight container in the refrigerator. The salad is best enjoyed fresh, so consume within 1-2 days for optimal taste and texture.

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