The perfect Italian summer salad is waiting! Creamy, soft burrata cheese pairs magnificently with tangy heirloom tomatoes and sweet, juicy peaches. It's a combination like no other and beautiful too. Learn how to make it at home...
This is an easy way to cut up the peach. Sometimes the stone can be stubborn to get out, sometimes not, so I usually cut around it first to avoid totally destroying it, to get out the stone.Position the peach with the stalk 'dimple' on top. Using a sharp knife, cut downwards just off-centre, to the right a little, so that you avoid the stone. Do the same off-centre to the left. Then cut around the stone to remove more fruit. Cut the peaches into thin slices and set aside.
Slice the tomatoes and set aside
Slice the onion and toss with half the lemon juice and set aside.
On a large serving platter, evenly arrange the peaches, tomatoes and onion.
Using your hands, gently tear apart the burrata into large pieces and arrange on the platter.
Whisk together the vinegar, oil and honey and pour over the salad. Season with salt and freshly ground black pepper.
Scatter over the micro greens or dot the basil around evenly.
Add a last spritz of lemon juice and serve.
Notes
Tips
No peaches? - no worries, you can use nectarines too. You can also make this salad with pear or apples too. In fact, you could also use some orange or pink grapefruit segments as an alternative.
No burrata? - try a good quality buffalo mozzarella instead.
Change up the herbs - Basil is great, try oregano, marjoram, mint, tarragon, chives and thyme too.