Having a simple yet deceivingly upscale dish you can throw together with minimal effort is a lifesaver. Summers officially come to a close, however warm weather seems to be sticking around. This salad is perfect for a warm fall evening and pairs beautifully with a crisp glass of Sauv Blanc. Minimal ingredients, impressive bursts of flavor, plus it’s SO pretty to look at! You have to try this Peach, Tomato, & Burrata Salad.
I first found this salad recipe on Half Baked Harvest and immediately fell in love with it! Some friends asked me to bring a side dish to a party and I instantly thought of this recipe! I knew I wanted to make it, but decided to add a personal spin! I added sliced prosciutto and a bit of arugula for an added spice. Then, I swapped out the pitted cherries for fresh figs to really bring in those Fall flavors! Do this if you’re not planning on having a lot of other side dishes or if you’re preparing to feed a larger party.
Fresh basil, juicy tomatoes, Palisade peaches, and the honey vinaigrette was to die for. Since this salad uses very creamy burrata, add some fresh slices of toasted baguette to spread it on.
Tips for the Vinaigrette
If you don’t have fresh garlic, substitute for minced garlic in a jar.
Don’t have a whole lemon? Switch out the lemon zest for 1/2 a teaspoon of lemon juice.
Make sure you use actual shallots. Shallots are much more mild and sweet than their onion alternative, and this salad needs those mild flavors to make the tomatoes and peaches the star of the show.
Don’t forget to measure with your heart. A little extra salt & pepper never hurt anyone.
Tips for the Salad
Slice your cherry tomatoes! Trying to stick a whole tomato with a fork can be awkward, especially for kids so just slice all your tomatoes in half. Do the same with the cherries.
Make sure your burrata is at room temperature so it’s easier to spread on the baguette slices and don’t forget to dip it in the delicious dressing on your plate before taking a bite.
If you’re feeling particularly culinarily inclined, grill those peach slices for a minute or two on each side to add that slight hint of char. Chef’s kiss.
Building the Plated Salad
Toss the tomatoes, peaches, arugula, and cherries (or figs) in a small amount of dressing and let it marinate for a few hours in the fridge…. Or 15-20 minutes prior to serving at room temperature. This ensures everything is covered in dressing.
Break the burrata around in the salad, or simply leave in the middle of the serving platter if you want to make a visually pleasing centerpiece dish. Break it all apart immediately prior to serving.
Sprinkle additional herbs and seeds on top of your finished salad and pour the dressing lightly over it, leaving some dressing to serve on the side.
Add olive oil to the sliced baguettes prior to toasting them and added them to the side of the serving platter. There you have it, a delicious and relatively simple end of summer salad. Now go this marvelous Peach, Tomato, and Burrata Salad!
Tomato, Peach, Burrata and Prosciutto Fall Salad
I N G R E D I E N T S
For the Salad
- 1-1.5 Large Heirloom Tomato diced in small cubes
- 2-3 Peaches sliced into wedges
- 1 cup Fresh Figs Sliced
- 8 oz Burratta Cheese
- 1/4 cup Toasted Pumpkin Seeds
- 4 Slices of Prosciutto Torn/sliced into thin long strips
- 2 Handfuls of Arugula
For the Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic or champagne vinegar
- 2 tbsp honey
- 1/2 shallot finely chopped
- 1 clove of garlic grated
- 1 tsp lemon zest
- 1/4 cup fresh chopped basil
- 1 tbsp fresh chopped dill
- 1 tbsp fresh chopped thyme
- Red pepper flakes to taste
- Kosher salt to taste
- Fresh Ground Pepper to taste
I N S T R U C T I O N S
- To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.
- In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge.
- Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.
N O T E S
