Last updated on August 4th, 2017
This salad was inspired by a similar one I ordered at Club Helsinki in Hudson, New York. It’s a tangle of ripe tomatoes and juicy peaches, all dressed up with red wine vinegar, ribbons of basil, and clouds of creamy burrata cheese. Don’t make me beg you to try it!
Oh. You might think that tomatoes and peaches don’t “go” together. But trust me — they do! They also look rather dashing on a platter or plate.
Here’s the step-by-step recipe for this sexy summer salad:
To start, grab some perfectly-ripe tomatoes…
And cut them into 1/4-inch-thick wedges.
Transfer the wedges to a medium-size bowl.
Next, obtain a pair of ripe peaches or nectarines…
And halve, pit, and slice the suckers into 1/4-inch-thick wedges.
Add the peaches to the bowl.
Sprinkle the fruit with some red wine vinegar…
And toss with a green spatula to coat.
Tip the colorful collage onto a platter, and give it a sprinkling of salt and pepper. These simple seasonings will really brighten the flavors of the tomatoes and peaches. So be generous here.
And tightly roll them from stem-end to pointed-end, as if you were rolling a cigar.
Make thin, crosswise cuts to produce a basil chiffonade.
Sprinkle half the basil over the fruit. We’ll add the remaining ribbons in just a moment.
Onto the burrata! Are you familiar with this Italian cheese?
Burrata’s outer shell is solid mozzarella…
While its inside is filled with both mozzarella and cream. A ball of burrata has the soft, creamy texture of a perfectly poached egg. It’s heavenly stuff, my friends. Try it once, and you’ll be hooked.
Tear or cut the cheese into smallish clumps, and place them here and there on top of the salad. Then sprinkle the cheese with salt, pepper, and the remaining basil.
Do me proud and make this salad, okay? A more refreshing celebration of late-summer flavors doesn’t exist.
Here’s the printable:
A sexy salad for late-summer
Ingredients
- 2 ripe tomatoes (use heirloom varieties for best taste), cut into 1/4-inch-thick wedges
- 2 ripe peaches or nectarines, cut into 1/4-inch-thick wedges
- Red wine vinegar - about 1 teaspoon
- Salt and freshly-ground black pepper
- 10-12 large basil leaves, stacked, rolled, and thinly-sliced
- Burrata cheese - a 4-ounce ball, cut into small(ish) pieces.
Instructions
- Tip the tomatoes and peaches into a medium-size bowl. Sprinkle with the red wine vinegar, and toss gently with a spatula to coat.
- Pour the fruit and any accumulated juices onto a platter or plate, and dust generously with salt and pepper. Sprinkle on half of the prepared basil. Dot the tops with the cut pieces of burrata cheese. Dust the cheese with a little salt and pepper, and sprinkle with the remaining basil.
- Serve immediately, or cover with plastic wrap and chill for several hours. Serve as the main course for lunch, or as the first course for dinner.
Enjoy this recipe? Sign up for Kevin’s email updates!
More seasonal favorites:
Tomato Pie
Zoodles and Yoodles with Garlic
Blueberry Bars
Mary in Iowa says
Definitely! You had me at cream. I have everything but the cheese on hand. I just polished off a standard mozzarella ball, so will have to shop. I can’t remember ever seeing this amazing looking cheese. I’ll check a specialty cheese shop for it with fingers crossed and high hopes.
Kevin Lee Jacobs says
Hi Mary in Iowa – I was surprised (okay, shocked) to find burrata at my lousy local supermarket. So maybe your infinitely-better grocery store will carry it, too. It’s screamingly-delicious.
Mary in Iowa says
My infinitely lousy local grocery, which caters mainly to Drake University students (meaning 1/3 of the space has been converted to a liquor store) doesn’t have it for sure, but a nice little cheese shop is only a 10-block walk in the other direction. I plan to stroll there tomorrow–if it doesn’t rain–and pick up a crusty loaf from the Italian bakery next door while I’m at it. So glad you introduced me to Signore Buratta. I anticipate It will be a lasting love affair. Ciao.
Arlene Martinez says
Wowza. Will have to try . Need to find the cheese first. Made the tomatoe pie yesterday and it was delish. Keep these tomatoe recipes coming like my tomatoes. Thanks!
deborah says
Oops, I mixed the salad in a yellow bowl instead of a blue one but quickly transferred to a white plate. Do you think it has affected the flavor, Kevin?
Brenda Johnson says
What a happy phone call to receive that Kevin is headed over with food!!! On this hot and sticky day I was treated to a plate of this dazzling summer salad! Fresh, cool and delicious!!!! (and healthy too!!! Well…. maybe not so much the cheese….oh wait- it’s dairy! Calcium! HEALTHY!!) Truly though- the sweet juicy peaches and vine ripened tomatoes are the perfect “mates on the plate”- accented by the scent and flavor of the fresh basil, the tang of the vinegar and the heavenly creaminess of the buratta- all dusted with black pepper for a bit of bite. Super refreshing, super delicious- no oven required! Thanks so much for sharing Kevin!!!
Laura Hjorth says
Omg! Here in Cali we have amazing flavored balsamics. I can’t wait to try this with strawberry balsamic from CalVinegars!
Beverly, zone 6, eastern PA says
What an interesting combination! Never would have thought of it.
My basil is still doing well, no downy mildew like last year.
Chiffonade, here I come.
Kathryn says
Peaches and tomatoes…I would never have thought of this combination. Thank you for expanding my food horizons once again.
Carol Samsel says
Now this really does looks and sound delightful! Always looking for recipes for those ripe tomatoes I have everywhere ♥
Karen says
Wow, this looks outstanding! Thanks for creating and sharing. I will be trying this one this week.
Lulu says
Kevin, I live in a small town where I can purchase Bociccini, would like work?
Kevin Lee Jacobs says
Hi Lulu – Bocconcini (little mozzarella balls) will work. But if you can get your hands on burrata, use it instead. It’s creamy-dreamy wonderful!
kathy passie says
So, this is tonight’s supper… some sour dough bread, and a cool crisp Pinot Grigio ..
al fresca… on our deck over looking the river!
Thanks Kevin , LOVE your fab recipes!
Marianne says
What an interesting combo! Never heard of the cheese either! I shall try!
Georgeann Brown says
Burrata is pure heaven, but luckily I didn’t die.
Donna Korkus says
Excellent, Excellent, Excellent
Thanks Kevin for the recipe.
It was delicious.
Hope you have a great evening.
Kevin Lee Jacobs says
Hi Donna – So glad you tried — and liked — the salad!
Cheryl B. says
Kevin,
Garden club meets Tuesday and I am bringing this sunshine on a plate, along with the Blueberry bars. These dishes will wow them, I’m sure!
Thanks again
Barbara says
What an amazingly lovely looking salad. So quick and simple. Anxious to find some of the cheese. I’m always looking for new salads other than lettuce and tomatoes! Love your recipes. Thank you.
Julee says
Didn’t think one tsp. of vinegar would flavor the whole thing~ but it did! This is a wonderful salad!!!
Kevin Lee Jacobs says
Hi Julee – So glad you tried — and liked — the salad!
Joy Brinduse says
I will try this tonight with my lactose-free cottage cheese. I know… I know…..not nearly as sexy as burrata, but better than not trying this recipe at all, isn’t it???
Helene Willis says
Just in time! Have a movie potluck with friends Saturday evening, and I’m on tap to bring the salad. This is it!!! What could be better than vine ripened Heirloom tomatoes and ripe, juicy, freshly picked Colorado peaches splashed with red wine vinegar and topped with basil and burrata cheese? Now, need to go treasure hunting for this special cheese. Thank you, Kevin.
Shelagh- The Gaited Gardner says
Hi Kevin,
I’m hosting a birthday party and bonfire on Saturday evening and I will most definitely make this salad. What an interesting combination. Thank you again for being fabulous!
Cathy says
Oh dear, I wish I’d seen this recipe before I went to the farmers market today. This recipe will be on my menu next week when I can get some fresh heirloom tomatoes and nectarines. Thank you for this wonderful recipe.
Laura says
This salad was wonderful. Not one to try strange combinations which I thought tomatoes and peaches were but just trusted in you, Kevin, that you wouldn’t lead us astray and I really wasn’t sure about the cheese either but just took a deep breath and made it. Made it for us and our son and his wife with some other appetizers to hold us over until we went to a wedding and had dinner much later. They loved it too. I’ll make it again before the tomatoes and peaches are done for the summer as there is nothing like right from the vine/tree for flavor. Thanks for a great salad recipe.
Jonnie says
Hi Kevin. Still hunting for a green spatula here. But in the meantime I’ll introduce myself to some burrata cheese. glad we still have plenty of basil . . .
Pat Kelly says
Oh my, oh my! What a delightful salad to go with our fresh sockeye salmon. And so pleasant to look at. I must confess I didnt have time to go to town to find burrata so substituted goat cheese. It was divine. To make it heavenly, I’ll track down some burrata.
Kevin Lee Jacobs says
Hi Pat – Glad to know the salad works out with goat cheese when burrata is not readily available!