A Peach Burrata Tomato Salad Recipe for Fabulous Summer Feasts

Oh my gosh, this peach burrata tomato salad is totally fabulous! It’s so wonderfully summery, especially when it’s peach season and everything is fresh. I actually made this for the first time last summer, and it’s already become one of my very favorites.

As is often the case with my recipes, (like this creamy raspberry soup!) I was inspired by some idea, then I looked up lots of different recipes online and came up with my own combination. That method doesn’t always work perfectly the first time, but sometimes it’s really fantastic!

The Peach Burrata Tomato Salad Starts with Basil Olive Oil

The peach burrata tomato salad really doesn’t take that long to make, you just have to remember to start a couple hours early. Once you get the basil-infused olive oil going, you can leave it again until salad time. Just tear up a handful of fresh basil leaves, and submerge them in a cup of olive oil. Then let them stand for a couple hours until you’re ready to start.

Stay Safe!

The thing to remember about fresh herb infused oils is that you need to use them fast. They don’t last very long, and you can’t really tell when they go bad. You can get pretty sick from old infused oils, so if you have some left over, be sure to store it in the fridge and use it within a few days.

Now with that warning out of the way, let’s move on to our salad proper. It’s so easy!

Simple Ingredients

Once your oil has infused, gather up your other ingredients. The recipe is at the bottom, but here’s everything you need:

• A peach
• Cherry tomatoes
• Burrata cheese
• Paprika, salt, & pepper
• Basil olive oil
• Chives

At our house, this recipe makes one entree salad or two side salads, but you can judge how much your family or guests will eat, and plan accordingly.

The first step, is to cut your cherry tomatoes. I know it’s silly, but I love this Cutco spatula knife for cutting tomatoes!

Then cut up the peaches. I like mine in cubes, but slices would look pretty in the salad too. That’s the beauty of this, you can make it any way you want and it’s still going to taste delicious!

Then cut up your chives. I like to use my kitchen scissors.

Burrata!

I love burrata! It’s such a perfect blend of mozzarella and cream – and I pretty much love anything with cream! But especially cheese. One of the most fun parts of making this salad is breaking the burrata ball.

If you want a smoother edge, you could cut it of course, but either cut or break it inside the bowl or on the plate, or the creamy inside may get away. Some have more liquid than others.

Assembling Your Peach Burrata Tomato Salad

And then you just put everything all together! I like to sprinkle the paprika, salt, and pepper over the cheese part – it seems to stick better, and have more flavor that way.

Layer on your peaches and tomatoes, pour the olive oil over it, and garnish with the chives. You can put extra fresh basil leaves in too, if you want.

Serve your peach burrata tomato salad with a crisp white wine as a counterpoint to the creaminess of the cheese and oil. If you want to be multi-cultural, I love a good Sauvignon Blanc from New Zealand’s Marlborough district. Or you could stay in Italy with a nice Pinot Grigio.

Either way, I hope you get a chance to try this salad, it’s really delicious, and different too. Guests love it!

Barbara’s Boutqiue Recommendations

Click on the pictures of the pieces I used in this post. If the exact item isn’t available any more, I chose a similar option.

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A Peach Burrata Tomato Salad Recipe for Fabulous Summer Feasts

Recipe by MANTELandTABLE.comCourse: SaladsDifficulty: Easy

This is a fabulous tangy creamy fresh salad, perfect for any summer meal! The basil-infused olive oil is a delicious addition, but remember to use it within a few hours. Store any remainder in the refrigerator and use within a week.

This recipe makes 2 salad-size servings, and 1 entree-size serving.

Ingredients

• 1 large peach

• Approx 1/2 cup sliced cherry tomatoes

• 1 large ball of burrata

• 3 or 4 chives

• 1 teaspoon paprika

• Salt & pepper to taste

• Basil Olive Oil

• 1 cup olive oil
  Several basil leaves, coarsely chopped

Directions

• To make the olive oil, submerge chopped basil leaves into olive oil and let stand 2 – 3 hours.
• Strain leaves from oil. Discard leaves, and set oil aside
• Slice cherry tomatoes in half
• Slice peaches into cubes, or leave in wedges if you’d rather
• Cut chives into little pieces
• Break burrata ball in half in serving bowl, and sprinkle with paprika, salt, and pepper
• Spoon peaches and tomatoes over seasoned burrata
• Pour basil-olive oil over the cheese and fruit
• Sprinkle chives over the top
• Eat!