Tomato Basil Burrata Salad with Peaches, Berries, & Pistachios
A few weeks ago, I was shopping at the Red Bank Farmer’s Market and loaded up on nearly every ripe fruit and vegetable I could see. Since I was on a tomato and mozzarella kick, I was keen to buy a small package of fresh mozzarella while I was there. Except they were sold out. Sold out! I must have looked pretty disappointed because one of the cheese purveyors was quick to show me two gorgeous little bundles of burrata floating weightlessly in a container of milky water. I was elated! I quickly shifted my produce to one shoulder, paid for the burrata and a few loaves of bread, and was on my way home as fast as my Birkenstock-clad feet would carry me.
For lunch that day, I decided to make use of the elegant cheese and bright produce by assembling a salad that combined the best of everything. Using juicy tomatoes, ripe peaches, sweet blueberries, fragrant basil, toasted bread, and some salted pistachios I found in the cupboard, I was well on my way to a perfect lunch. I positioned the burrata in the center of the action, and drizzled everything with rich olive oil. I sprinkled sea salt and freshly cracked black peppercorns over the dish and served it immediately. It was heaven! Brian and I ate everything on the front porch while the kids napped, and the only thing it could have used was a cold glass of white or rosé (and perhaps a sea view). Make this as a light lunch, fancy snack, or a prelude to dinner—whatever you prefer—and believe me when I say it’ll disappear faster than an ice cube in heatwave. Most of all, have fun with it! There’s no right way to make this salad.
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Tomato Basil Burrata Salad with Peaches, Berries, & Pistachios
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recipe by Sea Salt and Honey
Serves: 2-3 people
Prep Time: 10 minutes
Cooking Time: 4 minutes for toasting
Ingredients:
1 ball of burrata at room temperature
1/2 baguette, sliced
1 garlic clove, smashed
1 large heirloom or beefsteak tomato, sliced thickly
1 cup cherry tomatoes, halved
2 large peaches, sliced thickly
1 cup blueberries
1/2 cup pistachios, shelled
10 basil leaves
Directions:
Preheat broiler or grill on low.
Lay sliced baguette on a baking tray and rub with garlic on both sides. Broil 2 minutes per side until golden. (If using grill, lay bread directly on the grill top.)
Position burrata in the center of a large plate (I love the look of this tea tray!). Begin layering the produce starting with the heirloom tomatoes and peaches, then add the toasted baguette. Scatter cherry tomatoes, blueberries, and pistachios on top. Finally, add the basil leaves and drizzle everything with 1-2 tbsp. olive oil. Generously sprinkle the dish with sea salt and pepper, paying extra attention to the burrata. Serve immediately.
