Peach, Tomato & Burrata Salad
This vibrant peach, tomato and burrata salad is summer on a plate with the most delicious fresh basil vinaigrette. Juicy tomatoes, sweet peaches, chunky ciabatta and fresh basil tossed together with delicious vinaigrette. Serve this fresh summer salad with creamy burrata cheese and top with with toasted pine nuts for a extra crunch. It’s simple to throw together, but is so fresh and flavoursome!
Servings:
4
yield(s)
Prep Time:
25
mins
Cook Time:
5
mins
Total Time:
30
mins
Ingredients
-
1
small ciabatta
(stale, cut into chunks)
-
2
tbsp
olive oil
-
sea salt & pepper
(freshly ground)
-
500
g
tomatoes
(I used vine & baby plum - halved or quartered dependent on size)
-
2 - 3
peaches
(cut into wedges)
-
1
small handful of fresh basil
-
1
ball of burrata
(quartered)
-
1-2
tbsp
toasted pine nuts
for the dressing
-
1
small bunch of fresh basil
-
1
garlic clove
(peeled)
-
2
tbsp
white wine vinegar
-
the freshly drained tomato juice
-
1/2
tsp
Dijon mustard
-
100
ml
extra virgin olive oil
Instructions
-
Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6. Place the ciabatta chunks on a baking tray and drizzle with olive oil and season with salt & pepper. Place in the oven for 5 minutes until golden and crunchy on the outside.
-
Place the quartered tomatoes into a colander and sprinkle with 1 tsp of salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes. Set aside the tomato juice.
-
For the dressing, place the basil and garlic into a food processor, blitz to a pulp. Now add the white wine vinegar, Dijon mustard, tomato juice and gradually add the olive oil, season to taste.
-
Place the bread in a large bowl along with the tomatoes, peaches, basil, toss together with a good drizzle of the prepared dressing. Place on a serving platter and top with the burrata and drizzle with the remaining dressing and scatter with pine nuts. Enjoy!