This peach salad is the perfect summer dish.
The Deets
This is a delicious Sungold tomato and peach salad with burrata and shallot confit. I added a pepper for a little heat and then tossed it all in a nice glug of the shallot olive oil, red wine vinegar, salt and pepper. The shallot confit is a hidden gem to this recipe. I used a mini cocotte and placed the shallots inside with the olive oil and thyme. This is such a great late summer recipe that’s perfect for a long weekend or bringing to a BBQ. I love using peaches in season because their season is so quick, I have to get them in when I can! Their sweetness compliments the sungold tomatoes so well. The burrata on top adds such a great addition and layer of creaminess. Trust me when I say, I can’t get enough of this peach salad dish — it’s melt in your mouth. Serve with some crispy bread and lots of fresh basil. This could be perfect as an appetizer or just as a side salad. If you enjoyed this summer peach salad be sure to check out all of my recipes here for more app inspo! Enjoy!
Sungold tomato and peach salad with burrata and 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!
