Still time to enjoy summer produce; elevating low-effort salad from delicious to sublime

One of my most vivid food memories involves eating ripe summer tomatoes while sitting on the floor of a ladies’ locker room. I was about 5 years old and, with no adults in sight, my 10-year-old cousin Adrian sneaked me into one of the small changing rooms at our pool club, carrying a carton of plum tomatoes and a salt shaker.

The act felt thrillingly illicit, which only enhanced the pleasure of devouring those juicy tomatoes, which we sprinkled with salt after each bite. We sat crossed-legged with our backs against the locked door of the tiny space, giggling all the while. To this day, when I think about the joy of simple things, my mind goes right back to that moment.

In the same vein, this salad centers on the pure pleasure of peak-season produce. It’s practically effortless to make - just be sure to start with beautifully ripe summer tomatoes and peaches. Cut them into wedges and arrange them on a serving platter, then scatter chunks of burrata cheese around the plate for creamy, rich contrast.

A drizzle of good olive oil, some syrupy, aged balsamic vinegar, and a sprinkle of flaky sea salt infuse the salad with a savory vibe, while simultaneously coaxing out the fruity sweetness of the tomatoes and peaches. Sprinkled with basil leaves, it’s a stunning salad that’s a true celebration of summer produce prepared simply, with just a few prime ingredients to take it to the next level.

Tomato and Peach Salad With Burrata

MAKES Servings: 6

TIME: 10 mins

Ripe, juicy tomatoes and peaches are topped with chunks of creamy burrata cheese for an irresistible summer salad. Drizzled with extra-virgin olive oil and balsamic vinegar, then showered with basil, it’s a dish that celebrates peak-season produce prepared simply, with a handful of quality ingredients to bring it all together. Serve with crusty bread to sop up all the lovely juices.

STORAGE: The salad is best served as soon as it's made.

INGREDIENTS

• 3 medium ripe tomatoes (about 5 ounces each), cored and cut into 6 to 8 wedges each
• 3 medium ripe peaches (about 4 1/2 ounces each), pitted and cut into 6 to 8 wedges each
• One (4-to-5-ounce) ball burrata cheese
• 1 1/2 tablespoons extra-virgin olive oil, plus more as needed
• 1 tablespoon aged balsamic vinegar
• 1/4 teaspoon flaky sea salt, such as Maldon, plus more as needed
• 1/4 cup fresh basil leaves, torn if large
• Crusty bread, for serving

STEPS

Arrange the tomato and peach wedges on a serving platter. Tear the burrata into chunks and scatter them over the fruit. Drizzle with the oil and vinegar, then sprinkle with the salt and basil leaves. If you like, drizzle with more oil, then serve right away, with bread, if desired, for soaking up the juices.

Substitutions

Peaches >> nectarines.
Burrata >> fresh mozzarella.

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