Burrata with Heirloom Tomatoes Recipe Love and Lemons

Heirloom Tomato & Peach Burrata Salad Feeding The Frasers

Prep the tomatoes. Place all sliced, halved, or tomato wedges in a colander set over a mixing bowl. Season generously with flaky sea salt, about 1-2 tsp. Allow to sit for 10-15 minutes. Reserve the tomato liquid for another use (like a salad dressing!), then transfer the seasoned tomatoes to a large platter.

Tomato Peach Burrata Salad Two Peas & Their Pod

How To Make Burrata Salad. Slice the tomatoes and the peach. Then arrange them on a large plate. Tear the burrata balls into 2-3 pieces and place them on the plate. You can also serve the burrata ball as is without tearing it. Add the olives and drizzle with balsamic glaze and olive oil. Season with salt and pepper.

Peach Burrata Salad with Grape and Cherry Tomatoes Recipe Burrata

In a small skillet, add the balsamic vinegar and bring it to a boil on medium-high heat. Once boiling, lower the heat to low and simmer until the vinegar is reduced by half, about 10-15 minutes. Let cool completely and set aside. In a medium bowl, slice the heirloom tomatoes and cut some into wedges. Add the minced red onion, the basil, 2.

Tomato, Peach, and Burrata Salad. Half Baked Harvest

Scatter the tomatoes and peaches onto a platter. Break open the ball of burrata and dollop it on the platter. Whisk together the dressing. Drizzle over top of everything. Top the salad with basil, pistachios, flaky salt and Aleppo pepper. Drizzle with more hot honey. Serve with bread on the side to scoop everything up.

Summer Peach, Heirloom tomato and Burrata Salad

Sprinkle the thinly sliced red onion, minced garlic, and basil leaves over the tomatoes. Tear or cut the burrata with a serrated knife into pieces and arrange them around the top of the tomatoes. Drizzle everything with the olive oil and vinegar, then season with the salt and pepper. Serve immediately.

Tomato Peach Burrata Salad Two Peas & Their Pod

Start by making the balsamic vinaigrette. Add the olive oil, balsamic vinegar, honey, garlic, salt, thyme and basil to a jar and stir it well with a spoon until combined. Slice the heirloom tomatoes into rounds and the cherry tomatoes in half. Slice the peaches into eighths then arrange them all on a large platter.

Heirloom Tomato, Peach & Burrata Salad — Heather Storm

Spread tomato wedges and peach wedges onto a large platter. Break burrata ball up into heaping spoonfuls and dot around fruit wedges. Tear prosciutto into smaller strips and nestle between other ingredients. Top platter with fresh oregano leaves and basils leaves. Finish with a drizzle of oil, sprinkle of sea salt flakes and cracked black.

Heirloom Tomato Salad with Burrata House of Nash Eats

1. Wash and dry your fruit and veggies. Slice the tomatoes and peaches. Arrange the tomato and then peach slices on a large platter. Scatter the cherry tomato halves on top. 2. Tear the Burrata cheese into small pieces and scatter on top. Drizzle with olive oil and sprinkle salt on top.

Heirloom Tomato, Peach and Burrata Summer Plate Spoon Fork Bacon

1. To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper. 2. In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge.

Burrata with Heirloom Tomatoes Recipe Love and Lemons

Arrange the sliced tomatoes, peaches, and grape tomatoes on a large platter. Break apart the ball of burrata cheese and arrange it on top of the salad. Season with salt and pepper. Drizzle with a little olive and balsamic glaze. Garnish with fresh basil. Serve with grilled bread, if desired.

Heirloom Tomato, Peach and Burrata Summer Plate Spoon Fork Bacon

Cut the cherry tomatoes in half and fill in the spots. You can leave the burrata cheese whole or break it open and place it on one end of the plate. Drizzle on a touch of olive oil, salt to taste, and balsamic glaze. I like to add a fig glaze on top of the Burrata or jam for some sweetness as well. Garnish with basil and enjoy.

Heirloom Tomatoes, Peaches & Burrata Salad My Curated Tastes

Slice the tomatoes into wedges. Arrange the peaches and tomatoes on plates and sprinkle with kosher or sea salt. Tear the burrata cheese into pieces, taking care with the creamy filling. Arrange on top of the tomato slices, then top with torn basil leaves. Crush the peanuts (using a rolling pin) and sprinkle on top.

Tomato, Peach and Burrata Salad Recipe

Drizzle the olive oil, and balsamic glaze over the top of the peaches, tomatoes, and cheese. Sprinkle the fresh basil over the top. Cut your bread into slices and add it to a baking pan. Bake it at 450 F for 5 minutes, or until desired toasted level. Serve the burrata salad with the toasted bread.

Summer Peach, Heirloom tomato and Burrata Salad Recipe Burrata

Step 1: Chop the ingredients. First, slice the tomatoes into thin slices (if using larger tomatoes; or halve/quarter for smaller ones). You can do this with a sharp knife or a mandoline for even slices. Then add the pieces to a large platter and sprinkle with a bit of salt.

Heirloom Tomato, Peach and Burrata Salad · A Passion for Entertaining

This Peach Tomato Burrata Salad Heirloom tomatoes is another must make easy summer salad! Summer is definitely the best season to make salads because of all the amazing fresh produce. And you only need a few ingredients to make it so flavorful.

Burrata with Heirloom Tomatoes Recipe Love and Lemons

On a serving platter, arrange the leafy greens. On top of the greens, layer the sliced heirloom tomatoes and grilled peach halves. Using a sharp knife, cut each burrata cheese ball in half. Pull apart and place burrata on the salad. Drizzle the entire salad with the balsamic honey vinaigrette dressing.