tomato burrata summer salad with peaches and herb vinaigrette
A giant no-cook platter of late summer goodness, dressed in its herb best.
Ingredients
- 2 cups cherry tomatoes (halved if large)
- 2 large peaches, sliced
- 1 cup cucumbers, sliced
- 1/2 cup sunflower seeds
- 8 oz burrata
- 1 baguette, sliced
- additional chopped fresh herbs, for serving
herb goddess vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 tbsp peach preserves
- 1/2 cup fresh basil, chopped
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh mint, chopped
- 1 tbsp fresh oregano, chopped
- 2 cloves garlic, minced
- 2 tsp dijon mustard
Instructions
- To make the vinaigrette, combine all ingredients under "herb goddess vinaigrette" in a jar or bowl. Shake or whisk until emulsified. Taste and adjust salt and pepper.
- If desired, slice up the baguette and brush both sides with olive oil. Broil on high for 1-2 minutes per side. Watch closely.
- Arrange the tomatoes, peach slices, and cucumbers in a large bowl or platter. Drizzle a few spoonfuls of dressing on top. Let rest 5 minutes to absorb.
- Tear the burrata balls and place around the perimeter. Sprinkle with sunflower seeds and additional chopped herbs, if using. Spoon a bit more vinaigrette on around the produce and burrata. Serve the rest on the side.