November 29, 2024

Tomato, Burrata and Peach Salad

A summer recipe by Grace Gloria Denis

Ingredients

Heirloom tomatoes

Peaches

Burrata

Pickled shallots 

Roasted hazelnuts

Method

Remove burrata from refrigeration and let sit to get to room temperature, about fifteen minutes.

Quarter tomatoes and peaches into a large bowl.

Toss with vinaigrette and pickled shallots.

Delicately undo the ball of burrata onto the top of the salad.

Crush roasted hazelnuts with a knife, garnish the salad.

Basil Oil Vinaigrette Ingredients

Basil oil 

White wine vinegar

Lemon zest

Sea salt 

Black pepper

Method

Whisk all ingredients together in a bowl, seasoning to taste.

Basil Oil Ingredients

100 g of basil leaves

200 g of a neutral-flavoured oil

Method

Place basil in a high-powered blender, adding the oil to blend on the highest setting for about two minutes. 

Let the mixture cool down over an ice bath.

Once cooled, hang the oil mixture overnight in a cheesecloth over a mesh strainer.