Burrata Salad
Creamy burrata served over ripe tomatoes, fresh basil, and sweet fresh peaches, drizzled with extra virgin olive oil and a balsamic glaze. A simple, stunning salad that celebrates peak-season flavor.
INGREDIENTS
- 3 lb. tomatoes, sliced into 1/2" rounds– SGC# 191692
- 1 lbs. quartered and pitted fresh peaches – SGC# 196634
- 1 shallot, finely chopped– SGC# 193649
- Flaky sea salt– SGC# 056334
- Freshly ground black pepper – SGC# 191678
- 2 Tbsp. extra-virgin olive oil– SGC# 062312
- 2 Tbsp. red wine vinegar– SGC# 125417
- 2 (4-oz.) balls burrata, drained and room temperature– SGC# 219638
- 1 Tbsp. chiffonade fresh basil– SGC# 193458
INSTRUCTIONS
- On a rimmed baking sheet, toss tomatoes and shallot; season with 1 teaspoon salt and 1 teaspoon pepper. Drizzle oil and vinegar over. Let sit until tomatoes have released their liquid and shallots are softened, about 30 minutes. Pit and slice peaches
- Spoon shallot and juice over top. Arrange burrata in center of tomatoes and peaches Sprinkle with basil, salt, and pepper.
