Tomato, Cherry and Peach Salad with Burrata

½ cup extra virgin olive oil

¼ cup white balsamic vinegar

1 tablespoon wildflower honey

1 clove garlic minced

Zest from ½ lemon

Red pepper flakes

Salt and pepper to taste


¼ cup fresh basil, julienned

2 tablespoons julienned fresh mint

1 tablespoon fresh thyme leaves, stems removed


2 cups cherry tomatoes cut in half

1 cup pitted cherries, cut in half

3 peaches sliced into ¼ inch wedges

1 large ball of burrata

¼ cup toasted pumpkin or Sunflower seeds

  1. Combine the first 7 ingredients in a screw-topped jar. Cover and shake to combine.  Set aside.
  2. In a 2 quart serving bowl combine the prepared fruits with ¼ cup of the vinaigrette and gently toss. If needed, refrigerate until serving but not longer than 3 hours.
  3. When ready to serve, sprinkle the fresh herbs over the fruits. Tear, or cut, the burrata into small pieces and place around the salad.
  4. Drizzle the salad with some of the remaining vinaigrette and then top with the pumpkin seeds and fresh herbs.
  5. Toss at the table and serve.
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