Peach, Burrata and Tomato Salad
Celebrate summer with this vibrant salad, packed with fresh seasonal produce and topped with a tangy herb dressing. Perfect for any occasion, this dish pairs beautifully with a chilled glass of Molly Morgan Rosé.
Ingredients
For the Herb Dressing:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tbsp honey
- ½ small shallot, finely chopped
- 1 clove garlic, grated
- Zest of 1 small lemon
- 1/4 cup chopped fresh basil
- 2 tbsp of oregano finely chopped,
- 1 tbsp of dill and thyme, finely chopped
- A pinch of chilli flakes (optional)
- Sea salt and cracked black pepper, to taste
For the Salad:
- 1½–2 cups cherry tomatoes, halved
- 2–3 ripe peaches, sliced into wedges
- 1 cup fresh cherries, pitted
- 1 ball of burrata cheese
- ¼ cup toasted pumpkin seeds or macadamias
- Fresh basil leaves, for garnish
Method
-
Make the herb dressing:
In a jar or small bowl, combine olive oil, vinegar, honey, shallot, garlic, lemon zest, and chopped herbs. Whisk or shake until combined. Season with salt, pepper, and chilli flakes if you like a touch of spice. -
Assemble the salad:
Arrange the cherry tomatoes, peach wedges, and cherries on a large platter. Tear the burrata into chunks and scatter it over the fruit. -
Add the finishing touches:
Drizzle the herb dressing generously over the salad. Sprinkle with toasted seeds or nuts and garnish with fresh basil leaves. -
Serve and savour:
This salad is best enjoyed fresh and pairs perfectly with a crisp, refreshing glass of Molly Morgan Rosé.
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