Are you ready to meet your new perfect crowd-pleaser side dish to bring to ALL the backyard barbecues and picnics this summer?
Allow me to introduce Tomato Ginger Peach Salad with Burrata.
A sweet and savory combination of tomatoes and peaches decked out with the surprising warmth and spiciness of ginger. But wait there’s more! It’s complemented by peppery arugula, creamy burrata and the ever-wonderful floral notes of basil. This is a party for the tastebuds, if ever there were one.
I hope you love it!
Tomato Ginger Peach Salad with Burrata
Serves 8
INGREDIENTS
3 large heirloom tomatoes
1 pint mixed cherry tomatoes
2 white peaches
2 yellow peaches
5 oz. arugula
2 tbsp olive oil
2 balls of burrata
Ginger Vinaigrette
2 inch piece of ginger
1 lemon, zest and juice
1 tsp kosher salt
½ tsp black pepper
1 tsp honey
1 bunch basil
½ c. olive oil
INSTRUCTION
- Make the vinaigrette. First, peel the ginger and then grate it over a large bowl. Add to it the zest and juice of the lemon, the salt and pepper, and whisk it around until the salt dissolves. Next, add the honey and the olive oil and whisk well until everything is combined. Set aside and allow flavors to meld.
- Next, cut the heirloom tomatoes into wedges (about â…“ – ½ inch) and slice the cherry tomatoes in half. Add the tomatoes to the vinaigrette and gently stir to combine. Let them sit for 30 minutes to marinate.
- Prep the peaches. While the tomatoes are marinating, cut the peaches in half and remove the pits, and slice them into â…“ inch pieces. Set them aside.
- Chiffonade the basil. Pick the leaves from the basil stems, stack them up and gently roll them into a cigar shape. Then, with a sharp knife, slice them across the grain, as thinly as you can. When you’re finished, you should have nice long thin strands of basil. (This is the best way to cut basil, as it avoids bruising the delicate herb).
- Add the basil and peaches to the tomatoes and gently toss to make sure everything is evenly distributed.
- Prep the arugula. Add the arugula to a separate bowl and add 1 tablespoon of olive oil and a pinch of salt. Gently toss it with your hands to coat the leaves. Then, transfer the arugula to a serving platter, making a ring of arugula around the perimeter and leaving the center of the platter empty.
- Assemble. Next, pour the tomato peach mixture into the center of the platter and then top with two balls of burrata. Cut the burrata open by cuting an X into the top of the balls to open them up, and then drizzle everything with the remaining tablespoon of olive oil. ENJOY!
Hello, I’m Natalie! I’m a professionally-trained chef, culinary instructor and recipe developer living in Ann Arbor. A career change, a trip through culinary school 20 years ago, and being a lifelong Julia Child enthusiast has led me to a career doing my very favorite thing: making food and cooking approachable to home cooks of all ages!
My passion for creating great food experiences and getting people excited about learning and having fun in the kitchen is always at the heart of what I do. You can find me on my blog at NatalieMarbleCooks.com. And on social media you can find me at @NatalieMarbleCooks. Sign up for my bi-weekly email newsletter here, where I share family-friendly recipes, tips & tricks, new class information, and hopefully a little inspiration!
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