It’s my favorite time of summer — when tomatoes and stone fruit are at their peak. This salad from Bon Appetit takes full advantage of these two stars. You must promise me one thing if making this — get your tomatoes and peaches from a farm stand in the summer. It will just not be the same if you make this in the winter time. It’s not even worth it.
The fresh fruit is dressed with a mixture of hot sauce and rice vinegar with olive oil. It sounds a little weird, but the hot sauce is a nice balance to the sweetness of the fruit. Tarragon garnish adds a little anise flavor. Combine that with the creamy goodness of burrata on top, and this is a dinner in itself. Use sea salt to season.
- You can use peaches or nectarines — I prefer nectarines which is what I used here (no fuzzy skin)
- I recommend heirloom tomatoes. Try a couple of different colors to amp up the presentation aesthetics
- You could use a combo of bigger tomatoes sliced and cherry tomatoes halved for some variety in size and shape
- Buy your burrata at a specialty market (I go to Eataly in NYC) or in the fresh/specialty cheese section of your supermarket
- This is simple and easy to make but makes a statement! Serve as a starter for a summer dinner party
Peaches and Tomatoes with Burrata and Hot Sauce
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. mild hot sauce (such as Crystal or Frank’s)
- 2 tsp. unseasoned rice vinegar
- 2 tsp. honey
- Kosher salt
- 3 ripe peaches or nectarines, cut into wedges
- 2 large ripe tomatoes or 1 lb. mixed tomatoes, sliced
- 1 8-oz. ball burrata or fresh mozzarella, torn into large pieces
- Tarragon sprigs (for serving)
- Flaky sea salt
Whisk oil, hot sauce, vinegar, and honey in a small bowl until honey is dissolved; season with kosher salt. Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.
Transfer fruit salad to a platter. Top with burrata and drizzle with remaining dressing. Scatter a few torn tarragon sprigs over and season with sea salt.
I’m all about the summer ingredients, and this salad is a great way to get in on it. Use some greenmarket cherry tomatoes, corn and arugula, and alongside some rich, creamy burrata, you’ll be in heaven. I love what the fresh basil and mint do for this salad — the recipe (from Food & Wine) calls for a generous amount of both, and it adds such an awesome array of flavor to this — so much more than you’d get from just plain lettuce (even if it IS arugula). Unfortunately I couldn’t find fava beans for this, but I bet it would make it even more interesting.
- Buy quality fresh burrata — good grocery stores package it themselves and sell in the cheese section
- If you’re not eating the salad in one sitting, don’t dress the whole thing so the greens stay fresh and crisp.
- To keep your basil fresh, snip off the ends and put in a glass of water on the counter.
Summer Vegetable and Burrata Salad
- 1 pound fresh fava beans, shelled (1 cup)
- 1/4 cup extra-virgin olive oil
- 3 ears of corn (preferably white), shucked and kernels cut off the cobs (3 1/2 cups)
- Kosher salt
- 1 tablespoon sherry vinegar
- 4 ounces arugula (6 cups lightly packed)
- 8 ounces mixed cherry tomatoes, halved
- 1/2 cup coarsely chopped mint
- 1/2 cup coarsely chopped basil (see tip for keeping fresh)
- 8 ounces burrata cheese
Fill a medium bowl with ice water. In a medium saucepan of salted boiling water, blanch the fava beans for 2 minutes. Drain and transfer to the ice bath to cool completely. Slip off and discard the skins.
In a large skillet, heat 2 tablespoons of the oil. Add the corn and fava beans and cook over moderately high heat, stirring occasionally, just until the corn is crisp-tender, about 3 minutes. Season with salt and pepper. Transfer to a plate and let cool to room temperature.
In a large bowl, whisk the vinegar with the remaining 2 tablespoons of oil. Add the arugula, tomatoes, mint, basil and the corn mixture and season with salt and pepper. Toss to coat, then spoon onto plates. Scoop the burrata into pieces and gently spoon it onto the plates. Season with pepper and serve.