I can promise you that when I was a child, I never would have touched a salad like this. Peaches and tomatoes each had their place, and never, ever should they end up on the same plate, despite my knowing that a tomato is a fruit.
I did learn early on that a tomato is a fruit, though it is most often prepared and served in savory ways. Because of that, it seems more like a vegetable. Thankfully, I gave this combination a chance, and now I make this salad at least once a season.
All that said, there is nothing better than any salad made with very fresh ingredients, and this one is no exception. Peaches will be in season for a bit longer, so now is the time to break out of your ideas of how a tomato should be served and try something new.
By the way, you can play around with the tomatoes, if you wish—use plum tomatoes, or add some cherry and/or grape tomatoes for visual variety.
The balsamic dressing is highly recommended.
Tomato Peach Salad with Burrata
Ingredients
- 2 cups lettuce, torn into bite-size pieces
- 4 oz prosciutto
- 2 ripe peaches
- 2 heirloom tomatoes
- 1 8 oz. ball burrata cheese
- Red onion slices to taste
- 1 Tbsp fresh thyme leaves
- A handful of basil leaves
Start by filling a large platter with a layer of lettuce. Tear the prosciutto into pieces and place it on top of the lettuce.
Arrange tomato and peach slices on top, then crack open the burrata and place it around the salad.
Top with red onion slices, then sprinkle on the thyme and basil leaves. Lightly drizzle with balsamic dressing and serve.
Serves about 3-4.
For the Balsamic Vinaigrette
- ½ cup extra virgin olive oil
- 1 Tbsp honey or agave syrup
- ¼ cup good balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt & freshly ground pepper to taste
Place all ingredients into a glass jar and shake. Drizzle on the salad and serve.
