An easy, summery salad made with peaches, tomatoes, basil, and burrata drizzled with balsamic vinegar and olive oil.
Back in June, my husband and I ordered take out from one of our favorite restaurants in LA, Bestia. Normally, the most memorable dish from a meal there would be a pizza or pasta, but to our surprise, this time it was a simple peach, tomato, and burrata salad. With just a few ingredients, the dish was fresh, summery, bursting with flavor. Turns out, it’s easy to recreate the magic even if you don’t have an exact recipe. The secret really lies in buying in-season produce, preferably at your local farmers market.
To be honest, I feel a little silly writing out a “recipe” on how to make this salad, because it really doesn’t require one–at least the way I make it. All I do is chop up a peach and an heirloom tomato and mix that with some hand-torn pieces of basil. Then I plop a big piece of burrata on top, pour some olive oil and balsamic vinegar over everything and season with salt and freshly ground black pepper. Done.
I know some of you are wondering, well how many pieces of basil, and what’s the exact ratio of olive oil to vinegar? It’s up to you! Trust your own instincts and do what feels right to you. If you love basil, throw a small handful in, if you’re a big balsamic vinegar fan (me!), let it rain in. No matter what, as long as your produce is ripe and fresh, this salad will taste 🤩. If you’re still worried about getting it right, here’s a little more insight into my thought process when making this no recipe salad:
- For a 2 person serving, I use 1 peach and 1 heirloom tomato. I like having equal mouthfuls of each, so I use ones that are roughly the same size. As a side note, I’ve always made this salad with nectarines, and that works just as well 🙂
- I allot 1 ball of burrata per 2 people.
- I like basil, so end up tearing up a few bushy branches.
- I love the sweet tang of balsamic vinegar, so I go heavier on the balsamic than the olive oil.
- For salt, I use flaky sea salt because I like that tiny bursts of crunch.
I’ve made this salad several times over the course of this summer and plan on doing so a few more times before the peach and tomato season is over. I beg you to do the same. It’s just too good and too easy!
More appetizer/salad recipes:
Greek Yogurt Buttermilk Dressing
The Trader Joe’s Cheese Board I Serve at Dinner Parties
Easy Peach, Tomato, & Burrata Salad
- Total Time: 15
- Yield: 2 servings
- Category: Salad
- Method: Chopping
- Cuisine: Californian
Description
An easy, summery salad made with peaches, tomatoes, basil, and burrata drizzled with balsamic vinegar and olive oil.
Ingredients
Peach(es)*
Tomato(es)*
Basil
Burrata
Olive oil
Balsamic vinegar
Salt
Pepper, freshly ground
Instructions
Cut the peach and tomato in a large dice. If using small tomatoes, like cherry tomatoes, cut in half. Tear the basil into small pieces. Put the ingredients into a bowl and mix together. Place the burrata on top and season with olive oil, balsamic vinegar, salt, and pepper to taste.
Notes
As a rule of thumb, I use 1 peach and 1 heirloom tomato for a 2 person serving.
If you’re not a peach person, nectarines also work well in the salad.
I usually use heirloom tomatoes, but cherry/grape tomatoes are also good options.
Keywords: summer, salad, peach, tomato, basil, burrata, easy, no recipe
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