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Peach Tomato Salad with Burrata

This Peach Tomato Salad with Burrata is the ultimate summer salad using 10 simple ingredients. It's the perfect side dish or appetizer that will have any crowd coming back for seconds.
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Ingredients

The shallot confit:

  • 2-3 large shallots, quartered
  • enough good olive oil to cover the shallots
  • Sea salt
  • Pepper

The rest:

  • 1 1/2 cup cherry tomatoes (sweet heirloom or sungold tomatoes are best)
  • 1 cup peaches (ripe, in season peaches are best)
  • 1 ball of burrata
  • 2 tbsp red wine vinegar
  • 2 tbsp shallot confit oil (plus more as needed)
  • Fresh basil (for topping)
  • Sea salt
  • Pepper
  • Sourdough bread (for serving)

Instructions 

  • Preheat oven to 275. Quarter shallots and add to a cocotte and cover in olive oil. Season with salt and pepper. Bake for about 60 min or until shallots are nice and tender. Remove and let cool.
  • Slice tomatoes into quarters, and peaches into bite sized pieces. Combine in a bowl and toss with shallot olive oil, vinegar, salt and pepper. Season to taste.
  • Add burrata to the middle and split so that cheese opens in the middle.
  • Spoon the confit shallots in overtop of the burrata. Sprinkle basil over the whole dish. Serve with crispy bread. Enjoy!

Notes

Storage

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Keep in mind that the peaches and tomatoes will release moisture as they sit, which can make the salad softer over time.

Freezer

This salad is not suitable for freezing, as the peaches, tomatoes, and burrata will lose their texture once thawed.

Make Ahead

The confit shallots can be prepared up to 5 days in advance and stored in the refrigerator in their oil. You can also slice the peaches and tomatoes a few hours ahead of time, but wait to assemble the salad and add the burrata until just before serving for the best texture and presentation.