This Sungold Tomato and Peach Salad with Burrata Shallot Confit is the perfect summer dish with creamy burrata, slow cooked shallots and a fresh tomato and peach salad.
This Sungold tomato and peach salad with Burrata Shallot Confit is a vibrant, juicy appetizer that tastes like peak summer on a plate. Sweet, golden tomatoes and ripe peaches are tossed together with creamy burrata and a spoonful of silky shallot confit for richness. The combination is sweet, tangy, and savory all at once—each bite perfectly balanced and full of sun-soaked flavor.
Served with crispy, golden bread for scooping, it’s the kind of dish that feels special but is incredibly simple to throw together. The shallot confit adds depth and umami, while the burrata brings that irresistible creaminess. It’s a beautiful way to start a meal, share with friends, or just celebrate the season’s best ingredients.
If you enjoyed this summer peach salad be sure to check out all of my recipes here for more app inspo.
Sungold Tomato and Peach Salad with Burrata Shallot Confit
Ingredients
- 1 cup sungold tomatoes
- 1 cup peaches
- 1 hot pepper
- 1 ball of burrata
- red wine vinegar
- glug of shallot confit oil
- fresh basil
- sea salt
- pepper
The shallot confit
- 2-3 large shallots, quartered
- 2-3 stems of thyme
- enough good olive oil to cover the shallots
Instructions
- Preheat oven to 325. Add shallots and thyme to a cocotte and cover in olive oil. Bake for about 45-50 min or until shallots are nice and tender
- Meanwhile, Slice tomatoes, peaches, basil, pepper. Combine in a large bowl and toss with shallot olive oil, vinegar, salt and pepper. Season to taste.
- Arrange in a bowl leaving room in the middle for the burrata. Split burrata and then top with more basil, shallot olive oil and shallot confit. Serve with crispy sourdough bread (you should cook the break in a skillet with some of that shallot oil!). Enjoy!
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