A quick and easy late summer salad of ripe peaches and tomatoes with creamy burrata and a sprinkling of fresh herbs. Top it all off with golden olive oil for a gluten free summer side dish.
It’s been forever since I created a recipe just to share between us. Life has just been so different and so fast this year that it hasn’t been feasible. Part of it is New York, but most of it is just the opportunities to create that have been grabbing ahold of me. It’s been an amazing 8 months since I moved and I’ve been embracing all of it. I feel like I’ve worked more than I ever have before, but it’s all been on things that I truly love, so it hasn’t been a burden. I definitely need to do better about getting a normal amount of sleep, but that’s a story for another time. Mostly, I just wanted to let you know that it’s been a good year and that even though I’m not sharing as much, I’m still creating and have a lot of things coming your way soon.
I’ve also been loving transitioning my blog to being more of an education space, but every once in a while I like to call back to my recipe creating roots and make something to share. This is the first time I’ve had access to a year-round farmers market with a surplus of the most beautiful produce that I’ve been almost paralyzed by the endless flavor combinations. I’m hoping to take some time this month to really take full advantage of the market and learn more about herbs and vegetables that I haven’t cooked with yet. There’s just so much to do and so little time.
Let’s talk Summer Tomatoes.
Ok, so growing up my parents and my grandparents would both grow tomatoes, so I had the joy of many a garden-ripe juicy tomato for several years. But then I moved to the desert and began apartment living, so no garden tomatoes have come my way in a long time. But OMG. Guys. The farmer’s market tomatoes are UNHINGED. I can’t believe the depth of flavor. It’s like being reintroduced to tomatoes, and I’m fully here for it. I just had to make this Tomato Peach Salad as a tribute to my new BFFs.
Oh, also, I’ve rekindled my relationship with cheese this year, and it has been glorious. I’ll spare you the details, but if you have been living thinking you can’t have dairy because of marketing/diet culture/autoimmune disease/etc, let me just encourage you to dig a little deeper on that subject. I did, and it’s so wonderful to not have that restriction on my food anymore. Thus, the burrata on this salad. Swoooon.
How I Dress My Salads
My favorite kind of cooking is mostly just an easy pairing of herbs and vegetables. Nothing too elaborate or fussy, and nothing that requires too many dishes. I usually just make it up as I go, adding a little seasoning as needed. I don’t like making big salad dressings that take up a bunch of ingredients and then get lost in the fridge. I usually just go for a bit of Brightland olive oil, a splash of vinegar, some citrus, and some salt. Maybe some pepper if it feels right. And then it’s all about the herbs. Or in this case, allll the fresh basil. You can’t overdo it, so just pile it on up. You won’t regret it.
Without further ado, it’s time to make a delish summer peach salad! I’d love to see your beautiful creations so don’t forget to tag me on Instagram!
Peachy Tomato Salad with Burrata
A quick and easy late summer salad of ripe peaches and tomatoes with creamy burrata and a sprinkling of fresh herbs. Top it all off with golden olive oil for a gluten free summer side dish.
INGREDIENTS
- 3 large heirloom tomatoes
- 1 cup cherry tomatoes halved
- 2 peaches sliced
- 2 burrata balls
- 4 tbsp olive oil
- Juice of 1/2 lemon
- 1 tbsp champagne vinegar
- 1/4 tsp salt
- 1/4 cup torn basil
INSTRUCTIONS
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Arrange tomatoes and peaches on a serving platter. Add the burrata balls and break apart so the cheese runs a bit.
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In a small bowl, whisk together oil, lemon, vinegar, and salt. Drizzle half of the dressing over the salad, setting aside the rest to use as needed when serving. Sprinkle the torn basil over the salad. Enjoy!
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