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Sungold tomato and peach salad with burrata and shallot confit

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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!

Notes

For the hot pepper: I had a banana pepper which is a little more mild than a jalapeño but you could really do whatever you want