Peach-Tomato Salad with Burrata

Makes 2 servings


Tomato vinaigrette:

1/2 small shallot, minced

1 small ripe tomato, cut into chunks

1 tablespoon white wine vinegar

1/3 cup olive oil

Salt and pepper to taste


Add the shallot, tomato, vinegar, and oil to a blender and mix until smooth and emulsified. Season with salt and pepper to taste.


Basil oil:

5 large basil leaves, washed and dried

1/3 cup olive oil

1/2 teaspoon salt


Add the ingredients to a blender and mix until smooth. Pass the oil through a sieve to remove the fine basil particles and reduce the foam.


Salad and assembly:

1 peach, cut into thin wedges

1 small ripe, but firm tomato, cut into thin slices

1 ball of burrata


Toss the peach and tomato slices with a bit of the tomato vinaigrette. Add more vinaigrette as needed.


Arrange the peaches and tomato on the center of a plate. Place the burrata pieces around the salad and drizzle the whole plate with the basil oil. Serve with bread.

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