Tomato, Peach, and Burrata Salad

Halfbakedharvest.com
serves 6
Ingredients
​Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic or Champagne vinegar 
• 1 tablespoon honey
• 1/2 shallot, finely chopped
• 1 clove garlic, grated
• 1 teaspoon lemon zest
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh thyme
• red pepper flakes
• kosher salt and black pepper

Salad

• 1 1/2 -2 cups cherry tomatoes, halved if large
• 2-3 peaches, cut into slices
• 1 cup pitted fresh cherries
• 8 ounces burrata cheese, at room temp
• 1/4 cup toasted pumpkin seeds (or other nut/seed)​

Preparation​​​

•  To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.
•  In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge.
•  Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.

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