Memorial Day Weekend at our Farmer’s Market was filled with local gems such as peaches, tomatoes, fresh burrata and beautiful lettuce. As I always do, I indulged and came home with a bounty of beautiful produce. My original thought was to preserve the peaches and make a tomato salad for our weekend BBQ. However, the morning of our BBQ I came across an insta-post by someone I love, Sad Papi. He is amazing, creative and I highly recommend you follow him, @sadd_papi. I listened to his post and created my version with the ingredients I
had on hand.
TOMATO, PEACH & BURRATA SALAD
Serves 8 as a side dish
3 small/medium peaches, half and cut into bite size pieces
12 cherry tomatoes, cut in half (and again depending on size)
3 small butter lettuce heads, washed and dried
2 tsp sherry vinegar
1/4 cup olive oil (a nice quality extra virgin olive oil)
1 tblspn lemon juice
1 ball burrata cheese
1 tbsp toasted and chopped pistachios ( optional )
salt & pepper
Whisk the olive oil, lemon juice and vinegar in a large bowl, add salt and pepper to taste.
Toss in lettuce and arrange on a serving platter.
In the same bowl add peaches and tomatoes and toss to absorb the dressing…I added a little more olive oil.
Arrange in center of serving platter.
Cut the burrata into 1/2-1” pieces…sometimes it is best to hold it over the salad and tear it.
Finish with basil and a sprinkle of salt and pepper. I used both purple and green basil.