Burrata Caprese With Heirloom Tomatoes, Peaches, & Arugula
This simple stunner of a side is a delightful blend of summer's best produce, making for a fun mash-up of two summer classics: Southern tomato peach salad and Italian tomato caprese.
2tablespoonVinaigrette of Choicewhite balsamic, regular balsamic, Italian, or Aldi's Apple Thyme Vinaigrette
Kosher Salt and Pepperto taste
Instructions
Wash and slice tomatoes and peaches into ~¾in slices. Sprinkle with salt and pepper.
Dress arugula with salad dressing. Sprinkle with salt and pepper.
Arrange ¾ of fruit in serving dish. Divide arugula between dishes. Tear mozzarella into bite sized bits and divide between dishes. Finish with fresh basil leaves and a last sprinkle of salt and pepper.
Enjoy!!!
Notes
Optional Variations:
Swap your stone fruit. Not a fan of peach fuzz? Swap in nectarines! Prefer smaller fruit? Make an apricot burrata salad instead. Have a bowl overflowing with plums? Use them instead of the tomatoes OR the peaches. When it comes to summer salads, I’m pretty sure there are no rules.
Omit the arugula. Keep things more classic by serving up a caprese salad with heirloom tomatoes and peaches with no greens aside from basil. You can also swap in other lettuce varieties like slightly bitter curly endive or peppery watercress instead.
Add protein. I like to serve this tomato peach burrata salad with pretty much alllllll the grilling season favorites like chicken, pork chops, and burgers.
Use regular fresh mozzarella. Can’t get your hands on burrata? Sad! But, not all hope is lost. You can still make a stellar peach arugula salad using large fresh mozzarella balls, smaller bocconcini, ciliegine, or marinated mozz instead.