Tomato and Peach Salad with Burrata Cheese
Friends, I hope I’m not on a salad overkill with this recipe, but all the produce is so beautiful right now.
Our little back yard garden is just magic yielding some new treasure every day. I guess what I’m saying is that making delicious salads is an irresistible thrill this time of year. In the past, squirrels have decimated any tomato that turned vaguely red. This year I planted only varieties of cherry tomatoes in lovely shapes and colors and go on a morning and afternoon forage.
So far, it’s been successful. Arugula seeds grow anywhere you throw them, and the farmer’s market is a couple of miles away. It’s a perfect scenario for creative salad making. The first time I played with this combination my husband was dubious, but when I threw in nice runny cheese it upped the game. Next time I tried a homemade dark cherry jam-based dressing, and it was a home-run.
So here you go: Tomato and Peach Salad with Burrata and a dressing made with homemade jam mixed with balsamic vinegar and olive oil.
The peaches and tomatoes sit on a bed of fresh arugula with chopped smoked almonds on top. Beautiful, easy, and most importantly delicious are the best words to describe this dish. It may not sound like the most natural pairing but oh boy is it perfect. The only work is really peeling and chopping a couple of peaches. The dressing is shaken up in a jar and you need to cut a ball of cheese in half. In all truth this can be a main dish salad with maybe some good bread on the side. Up the ante with anything grilled but you don’t have to! What you do have to do is take a trip to the nearest farmers market and give this a try. Enjoy!
Tomato and Peach Salad with Burrata Cheese
Ingredients: (This was for 2 people as a main course)
2 cups (about) cherry tomatoes cut in half
2 peaches peeled and chopped in bite size pieces
1 small bunch arugula (could use something else green basil another lettuce)
I ball Burrata halved (or 4 pieces for more servings)
2 tbsp Smoked Almonds – slightly chopped
Dressing
Into a jar that seals well put 2 Tbsp jam (I used dark cherry from farmers mkt.)
2 Tbsp white or lemon balsamic vinegar
2 Tbsp olive oil
Pinch of salt and pepper.
Give it all a shake.
Directions:
Line salad bowl with arugula and top with peaches and tomatoes.
Add cheese, sprinkle almonds and drizzle with dressing.
