Heirloom Tomato, Corn, Peach and Burrata Salad

Heirloom Tomato, Corn, Peach and Burrata Salad

  • 2 small ripe nectarines (cut into wedges)2 small ripe peaches (cut into wedges)
  • 2 large heirloom tomatoes of different colors (1 sliced and 1 cut into wedges)
  • 1 fennel bulb shaved (reserve the fennel fronds)
  • 1/3 cup chopped fresh basil
  • 1/3 cup of picked tarragon leaves
  • 1/2 cup of arugula leaves
  • 1 fresh Fresno or serrano chile (thinly sliced)
  • white and red balsamic glazes
  • 1 tablespoon extra-virgin olive oil (plus more as needed)
  • 2 ears of corn (shucked and silk removed)
  • 8 ounces fresh burrata (drained and patted dry)
  • 1/2 teaspoon flake salt (such as Maldon)
  • On a large platter or individual serving plates, begin by layering the heirloom tomato slices.
  • Scatter the corn kernels generously over the tomatoes.
  • Nestle the peach wedges amongst the tomatoes and corn for a sweet contrast.
  • Carefully tear the Burrata cheese into bite-sized pieces and place them on top of the salad.
  • Drizzle extra virgin olive oil over the salad, ensuring every ingredient gets a touch of its rich, fruity flavor.
  • Finish with a beautiful drizzle of the balsamic glazes, which will add a sweet and tangy note to the salad.
  • Season the salad with a pinch of salt and freshly ground black pepper to taste.
  • Garnish generously with fresh basil leaves, tarragon leaves and arugula torn by hand to release their aromatic oils and complement the flavors of the salad.

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