Peach Tomato Burrata Salad
This salad is so delicious! Feel free to add chopped pecans or walnuts for texture and crunch if desired.
Servings: 2
Ingredients
For the basil vinaigrette:
- 1/2 cup olive oil extra virgin
- 2 tablespoons apple cider vinegar or red wine vinegar
- 1 to 2 tablespoons fresh lemon juice
- 1 small shallot about a tablespoon size
- 1 to 2 cloves garlic
- 2 cups fresh basil leaves
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- freshly cracked black pepper to taste
For the salad:
- 3 to 4 cups mixed greens and arugula
- ripe peaches sliced
- 1 to 2 large heirloom tomatoes or any type tomato, sliced or cubed
- Maldon sea salt flakes
- 1 (8 oz.) container burrata at room temp
Instructions
For the basil vinaigrette:
- Place all of the ingredients into your blender, in the order listed above. You want to put in the olive oil and liquid ingredients first (closer to the blades). Blend on high until smooth. Taste and adjust anything as needed
For the salad:
- Arrange the mixed greens on your serving plate. Arrange the peach slices and tomatoes on top, leaving room in the center for the burrata. Season tomatoes with a little Maldon sea salt flakes. Add the burrata and slice open. Pour or drizzle the basil vinaigrette over the top. Serve and enjoy!
Notes
You will have leftover dressing. Store the basil vinaigrette in a jar with lid (or any airtight container) in the fridge for up to 3 to 5 days. It's delicious in pasta salad, with grilled meats and vegetables and a dip for raw vegetables as well.