Summer Meals with Dairy: Tomato-Peach Burrata Salad
Summer meals with dairy are refreshing and fun. Peak-season tomatoes and ripe peaches surround creamy burrata in this easy, no-cook summer salad. Serve it with crispy baguette slices for a light meal or pair it with grilled shrimp, rotisserie chicken, or slices of prosciutto for something a little heartier. The dish can also be served as a summer appetizer to share with a small group.
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PREP TIME: 20 minutes
COOK TIME: 5 minutes
SERVINGS: Serves 4 to 6
TOTAL TIME: 25 minutes
Ingredients
2 large ripe tomatoes, sliced
2 ripe summer peaches, pitted and sliced
1 cup cherry tomatoes, halved
1 (8-oz) container burrata cheese
¼ cup extra-virgin olive oil
1 tablespoon store-bought or prepared pesto sauce
1 teaspoon lemon juice
½ teaspoon honey
¼ teaspoon sea salt
Sea salt and freshly grated black pepper
Basil leaves, whole or thinly sliced (optional)
Baguette, thinly sliced and toasted (optional)
Notes
The burrata can be broken open or left whole to serve.
Recipe courtesy of Carolyn Williams, PhD, RDN
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Instructions
1. Place the ball of burrata in the center of a serving platter. Arrange tomato halves and peach slices evenly, and slightly overlapped, around the burrata. Add the halved cherry tomatoes around the burrata and among tomato and peach slices.
2. In a small jar or bowl, place the olive oil, pesto, lemon juice, honey, and ¼ teaspoon salt. Place the lid on the jar and shake well until combined. If using a bowl, whisk until combined. Drizzle mixture over the tomatoes, peaches, and burrata.
3. Before serving, sprinkle lightly with additional salt and freshly grated black pepper. Garnish with basil and serve with toasted baguette slices, if desired. Place the mozzarella, separating individual balls from one another as needed, and halved cherry tomatoes in a large serving bowl.