Peach, Tomato, and Burrata Salad
There’s nothing quite like produce in late August, when peaches are at their juiciest and tomatoes are vibrant and burst in your mouth. It’s also the time of year when you want to be outside, soaking up the dog days of summer, and certainly not cooped up in a hot kitchen.
This salad isn’t novel or groundbreaking—it’s just good. Grilled peaches, ripe tomatoes, and creamy burrata come together in minutes, letting late-summer produce shine with minimal effort.
Peach, Tomato, and Burrata Salad
Serves: 2–4
Total time: ~20 minutes
Ingredients
- 4 ripe peaches
- A big handful of cherry tomatoes (or any beautiful ripe tomatoes you have)
- 1 burrata (mini burratini for 2, or a full ball if serving more)
- 2 tbsp roasted, salted nuts (pistachios work well), roughly chopped
- A few fresh basil leaves
- 2–3 tbsp extra virgin olive oil
- Balsamic glaze
- Salt and pepper, to taste
Instructions
- Grill the peaches:
• Heat grill to high.
• Slice peaches in half, twist to separate, and remove pits. Brush cut sides with olive oil and season lightly with salt.
• Oil the grill grates (a paper towel dipped in oil and held with tongs works well).
• Place peaches cut side down and grill 2–3 minutes without moving. Rotate 90° for crosshatch marks. Remove once charred and slightly softened, but not mushy. - Prep the tomatoes: Halve cherry tomatoes, or cut larger ones into wedges.
- Assemble the salad:
• Arrange peaches cut side up on a platter and scatter tomatoes around.
• Tear burrata into pieces (or place whole in the centre and cut open). Be sure to season the inside well with salt.
• Finish with chopped nuts, torn basil, a generous drizzle of olive oil and balsamic glaze, plus a final sprinkle of salt and pepper.
• Serve on its own, or with crusty bread to soak up the juices.
Shopping List
⬜ 4 ripe peaches⬜ Cherry tomatoes (or other ripe tomatoes)
⬜ 1 burrata (mini or full ball)
⬜ Roasted, salted pistachios (or other nuts)
⬜ Fresh basil
⬜ Extra virgin olive oil
⬜ Balsamic glaze
⬜ Salt and pepper
