As the mother of a 14 month old who refuses to sit still, I'm always grateful when I come across recipes that require A) 5 ingredients or less, B) 15 minutes or less of prep work, and C) zero cooking time.* This salad from Two Peas and Their Pod fit the bill perfectly, especially since tomatoes and peaches are at their peak right now. And if you've never tried burrata cheese, stop everything you're doing and rush to Whole Foods to pick some up immediately. Do you like fresh buffalo mozzarella? Do you like heavy cream? Now imagine combining the two so you have a ball of mozzarella with an ooey-gooey creamy center that oozes out when you cut into it. Are you already in your car?
The creaminess of the burrata pairs perfectly with the bright flavors of the fruit, and the sweetness from the balsamic and the herbaceous-ness from the basil balance the dish. It's pretty much like a caprese salad but way, way more delicious.
*Note: the recipe does require 15 minutes of cook time to make the balsamic reduction, but I used a prepared white balsamic glaze that I picked up at Central Market. I'm sure the homemade balsamic reduction would have been tastier and prettier on the salad, but I decided to take the easy (read: easier) route.
Recipe // burrata, peach & tomato salad
Yield: Serves 4
ingredients:
1/3 cup balsamic vinegar
2 large tomatoes, cut into pieces (I used very ripe heirloom)
2 large peaches, cut into pieces
6 ounces burrata cheese, cut into pieces (fresh mozzarella will work if you can't find burrata)
3 tablespoons freshly chopped basil
method:
1. To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount, about 15 minutes. Remove from the heat and set aside.
2. Meanwhile, place the tomatoes and peaches on a platter or plate. Top with burrata cheese chunks and basil.
3. Drizzle the balsamic reduction over the salad and serve.