Peaches and Tomatoes with Burrata and Hot Sauce

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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.

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TW’s Tips

  • 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

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Peaches and Tomatoes with Burrata and Hot Sauce

Ingredients

  • 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

Directions

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.

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