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Tomato Burrata Salad Peach, Tomato, and Burrata Salad | The Italian Vegetable Cookbook
We  love a good tomato salad with fresh mozzarella cheese and tangy balsamic vinegar in the summer – it’s the perfect companion for summer barbecue! When we saw this caprese-style salad that added peaches AND Burrata cheese, we thought “YOWZA!” The elder Peter is absolutely obsessed with Burrata cheese. What is Burrata, you say? Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream. Combined with sweet Georgia peaches, summer tomatoes and fresh basil, this dish has a little bit of heaven in each bite.

IMG_2316Start bymslicing fresh tomatoes. The colorful tomatoes at the store make for a pretty presentation on a platter. Heirloom would work also.

IMG_2325Slice the peaches into thin slices that compliment the tomatoes.

IMG_2338Arrange the tomatoes and peaches on a platter, alternating while layering.

This is what Burrata looks like. It’s found by the fresh mozzarella cheese – the kind that is packaged in water. Always check the date on the package – this cheese expires quickly!

IMG_2435Deciding how much to use is personal preference. We really like to load up on the cheese so there’s enough in each bite. If you have any remaining in the package, leave the cheese in the water. Don’t drain all the cheese. After the cheese is drained, you can slice/chop/stir it up.

IMG_5566We chose to layer it down the middle of the sliced peaches and tomatoes.

IMG_5567We added little pieces of sliced basil to the platter. Isn’t it pretty? The colors scream summer!

IMG_5580We drizzled a little balsamic vinegar but it’s not necessary.

Here’s the recipe:
3 firm but ripe peaches, pitted and cut into thin slices
2 ripe medium tomatoes, cut into thin slices
Coarse Salt
8 ounces Burrata or fresh mozzarella
12 fresh basil leaves, torn into bits
Optional: olive oil or balsamic vinegar for drizzling

Alternate the peach and tomato slices on a platter.  Sprinkle lightly with coarse salt.

Cut the Burrata into chunks and place them in the center of the peaches and tomatoes.  Scatter the basil on top.

Drizzle with oil or balsamic vinegar if preferred.

Nom. nom. nom.