Fresh, colourful and simple to serve, this seasonal salad makes an ideal centrepiece for an alfresco lunch.
You will need:
- Ripe peaches, sliced
- Heritage tomatoes, roughly chopped
- Burrata
- Fresh basil leaves
- Extra virgin olive oil
- Balsamic glaze
- Sea salt and cracked black pepper
- Toasted sourdough, to serve
Arrange the peaches and tomatoes across a large serving plate, then place the burrata in the centre. Finish with basil, olive oil, balsamic glaze and seasoning. Serve with toasted sourdough for everyone to share.
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Preparation time: 10 minutes
Cooking time: 5 minutes, to toast the sourdough
Serves: 4 people
Method
-
Prepare the ingredients
Slice the peaches and roughly chop the heritage tomatoes. Tear or slice the sourdough, ready for toasting. -
Toast the sourdough
Lightly brush the bread with olive oil and toast in a griddle pan or under the grill for 2 to 3 minutes on each side, until golden. -
Arrange the salad
Place the tomatoes and peach slices across a large serving plate, mixing the colours and shapes. -
Add the burrata
Drain the burrata and place it in the centre of the plate. Gently tear it open just before serving. -
Dress and season
Drizzle generously with extra virgin olive oil and a little balsamic glaze. Season with sea salt and cracked black pepper. -
Finish and serve
Scatter over the fresh basil leaves and serve immediately with the warm toasted sourdough.
