Heirloom Tomatoes With Peaches and Burrata

By creativecook55

Ingredients

• 1 1D2 pounds assorted heirloom tomatoes
• 3 ripe peaches, pitted and sliced into wedges
• 8 ounces burrata cheese (about 1 ball), at room temperature
• Handful opal basil leaves or piccolo verde fino basil
• Leaves from 2 sprigs tarragon
• 2 teaspoons champagne vinegar or white balsamic vinegar
• 3 to 4 tablespoons extra virgin olive oil
• Sea salt and freshly ground black pepper

Details

Adapted from arcarmax.com

Preparation

Step 1

1. Slice the tomatoes according to size and shape and arrange on a platter or in a shallow bowl with the sliced peaches.

2. Tear the burrata into chunks, and scatter over the top along with any escaped cream, the basil, and most of the tarragon leaves.

3. Whisk together the vinegar and olive oil. Add the remaining couple tarragon leaves, gently bruised to release their oils, and let marinate for a few minutes. Add a pinch of salt to the vinaigrette and drizzle over the salad.

4. Sprinkle with more salt and freshly ground black pepper, to taste.