Often times nature gets it so right that doing less is more. This is definitely the case with summer vine ripened tomatoes, fresh peaches, just picked basil leaves and local or garden grown greens.
There is no need for dressing other than a sprinkle of fine quality balsamic vinegar syrup and a little salt and pepper to bring out the flavors of this brilliant salad.
A recipe is almost unnecessary for this dish, but I’ll give you one anyway; it’s really a matter of layering on the colorful ingredients and digging in.
|Heirloom Tomato, Peach and Burrata Salad|
- 4 cups mixed salad greens
- 3 different colored heirloom tomatoes, sliced so you have at least 4 slices of each tomato
- 2 ripe peaches, pitted and sliced (figure ½ peach for each salad)
- 1 - 8 ounce container of burrata (I get the container wit 4/ 2 oz balls of burrata
- 1 bunch of basil leaves
- 1 cup of organic raspberries or some dried cranberries
- ¼ cup creme fresh or sour cream
- Balsamic vinegar syrup
- Salt and pepper to taste
- Divide salad greens and place on four individual plates.
- Arrange a slice of tomato in the center each plate on top of greens.
- Cut each burrata ball in half.
- Place ½ of burratta ball on each plated slice of tomato.
- Sprinkle a little salt and pepper on top of burrata and then place a basil leaf on top of the burrata.
- Place another slice of the tomato on top of the stack. Continue to layer on another ½ burrata ball, salt, pepper and basil as you did with the first layer.
- Top the stack with another tomato slice.
- Spoon a small dollop of sour cream or crème fraiche on the top tomato slice.
- Cut a slice of peach into three or four pieces and arrange atop the sour cream.
- Arrange a couple of peach slices and raspberries on the greens.
- Top with a basil leaf (either a whole leaf or one that has been cut chiffonade style as I did here).
- Drizzle some vinegar syrup over the salad and enjoy.