Burrata, Heirloom Tomatoes, & Peaches w/ Basil Oil and Ciabatta

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Burrata and Heirloom Tomato Salad.png

Burrata, Heirloom Tomatoes, & Peaches

w/ Basil Oil and Ciabatta

Ahhhhh, it’s good to be back to my favorite little corner of That Cozy Life! I’ve actually had this recipe in my ‘drafts’ since 2017 (whattttttt?!) and I am apologizing profusely for holding out on you this long because ya’ll need this goodness in your life! Ever since I was first introduced to this salad (RIP Plated meal kit delivery service.. I miss you every day!), I’ve kept it in my arsenal for a quick, but company-worthy side dish. I pulled it out last Friday to complement grilled pork chops and recieved the usual rave reviews, which brings me great joy, for the record. ;) The next day, I was at a beautiful baby shower and they served a similar salad, minus the marinade and the addition of the basil oil, which I think take this version to the next level. SO, I figured it’s better late than never! This can be enjoyed as a meal (recipe serves 2 full plates) or family style. Depending on the size of your crowd, the recipe can easily be adapted. I.e.. double the marinade if you are doubling tomatoes and peaches. Proscuitto and balsamic glaze complement these flavors beautifully, as well, if you happen to have either on hand! It’s essentially fool-proof, so have fun with it and enjoy! Sending loads of love from our kitchen to yours.

BURRATA, HEIRLOOM TOMATOES, & PEACHES
W/ BASIL OIL AND CIABATTA

INGREDIENTS

  • 2 heirloom tomatoes

  • 2 peaches

  • 1/2 bunch basil

  • 1 lemon

  • 1 tbsp balsamic vinegar

  • 1/4 tsp crushed red pepper

  • 2 tbsp honey

  • ciabatta bread

  • 8 oz burrata cheese

  • 1 oz arugula

  • 1/2 tsp Maldon sea salt (or other course salt)

  • 3 tbsp + 1 tsp olive oil

  • kosher salt

  • black pepper

 
Burrata and Heirloom Tomato Salad.png
 

INSTRUCTIONS

  1. Prepare Ingredients
    Rinse all produce. Halve tomatoes, then cut into 1/2-inch slices. Halve peaches, then cut into 1/2-inch wedges, discarding pits. Finely mince basil, discarding stems. Halve lemon.

  2. Marinate Tomatoes and Peaches
    In a large bowl, whisk together balsamic vinegar, as much crushed red pepper as desired, honey, juice of 1 lemon, and 1 tablespoon olive oil. Taste and add salt and pepper as needed. Add tomatoes and peaches and toss to coat. Set aside to marinate for about 15 mins at room temperature.

  3. Make Basil Oil
    While tomatoes and peaches marinate, heat grill or grill pan to medium high if toasting ciabatta. Meanwhile stir together basil and 2 tablespoons olive oil in a small bowl and set aside.

  4. Toast Ciabatta
    Halve ciabatta length-wise, drizzle over 1 teaspoon olive oil, and season with salt. When grill or pan is just smoking, add ciabatta and toast until lightly charred, about 3 minutes per side. If not toasting bread, halve and set aside. (Highly recommend toasting, though! ;)

  5. Prepare Burrata
    While ciabatta toasts, remove burrata from container and set aside in a small bowl, discarding extra liquid.

  6. Plate Salad

    Divide arugula evenly between plates (or if serving ‘family style,’ plate on platter). Spoon over tomatoes and peaches. Dollop over burrata, then drizzle over basil oil, and garnish with Maldon sea salt. Serve with ciabatta alongside.