Tomato Peach Burrata Salad Recipe
A vibrant salad showcasing peak summer produce. Juicy heirloom tomatoes and sweet peaches pair beautifully with creamy burrata cheese. A smoky Bacon Balsamic Fig Vinaigrette adds complexity and depth. The vinaigrette is optional and delicious. Use a creamy balsamic dressing as a substitute.
Servings 6
Ingredients
For the Bacon Balsamic Fig Vinaigrette:
- 1 slice thick cut bacon , diced
- 1/2 teaspoon minced shallots
- 1/4 cup extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons fig preserves (a heaping teaspoon)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon thyme leaves (the leaves from 3 or 4 stems)
For the salad:
- 1 handful argula*
- 2 burrata balls**
- 1 1/2 pounds cherry tomatoes and/or Campari tomatoes , sliced in half
- 2 medium peaches , sliced into wedges
- Small fresh basil leaves (or large basil leaves chopped) and thyme leaves
- Salt and freshly ground black pepper
Instructions
Prepare the vinaigrette:
- Preheat a small skillet over medium until water droplets flicked on the surface sizzle away.
- Add the bacon and sauté until the fat has rendered and the bacon pieces are browned and firm (5-8 minutes). Remove the skillet from the heat.
- Add the shallots and sauté until translucent, 2 to 3 minutes (the residual heat will cook them through).
- Pour in the olive oil and whisk into the bacon mixture.
- Add the vinegar, fig preserves, mustard, and thyme leaves and whisk until smooth.
- Note that the vinaigrette will not be fully emulsified – this is okay. (But if it's really bugging you, pour the vinaigrette into a jar with a lid and shake vigorously.)
- Set the pan aside while you assemble your salad, or transfer the cooled dressing to a jar and refrigerate.
- Spoon the dressing over your salad, taking care to distribute the bacon pieces as you go.
Assemble the salad:
- Tear the arugula into smaller pieces and scatter on a serving tray.
- Place one burrata ball on opposite ends of the serving tray. Use your thumb and fingertips to gently tear open each ball and spread apart to reveal the cheese curds inside. Season lightly with salt and pepper.
- Arrange the sliced cherry tomatoes on top of the arugula. Add the peach wedges. Use your fingers to gently toss the tomatoes and peaches to combine. Season lightly with salt and pepper.
- Spread the herbs over the fruit and burrata.
- Spoon the warm vinaigrette over the salad. Go lightly — it's a bold dressing! Or, drizzle your preferred balsamic vinaigrette over the salad.
Notes
*It's okay to be imprecise here. I usually just reach into the bag and pull out whatever my hand has grasped.
**Burrata balls are packaged very differently from brand to brand, and it's okay to use whatever is local to you! For example, my grocery store sells both "mini" burrata balls — it's what you see in the photos on this recipe page — packaged 4 to a tub, as well as much larger burrata balls, packaged one to a tub.