Tomatoes, Peaches, and Corn with Burrata

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1.4 kg

Ripe Tomatoes , cored

cut into 1/4-inch thick slices

3

Ripe Peaches , pitted, thinly sliced

3 ears

Corn

kernels cut off

10 g

Thinly Sliced Fresh Basil

to taste

Fresh Basil

for serving

90 mL

Extra-Virgin Olive Oil

45 mL

White Wine

or Champagne Vinegar

6 g

Kosher Salt

1 g

Freshly Ground Black Pepper

2 pieces
(8 oz)

Burrata Cheese

to taste

Sea Salt Flakes

Cooking Instructions

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Step 1

Combine the Tomatoes (1.4 kg) , Peaches (3) , Corn (3 ears) and Fresh Basil (10 g) in a large bowl.

Step 2

In a glass measuring cup, whisk together the White Wine (45 mL) , Extra-Virgin Olive Oil (90 mL) , Kosher Salt (6 g) , and Freshly Ground Black Pepper (1 g) . Pour enough dressing over the salad to moisten and toss gently.

Step 3

Spread the tomatoes, peaches, and corn in an even layer on a large serving platter. Place the balls of Burrata Cheese (2 pieces) on top and using a paring knife, carefully cut an ‘X’ into the top of each ball to cut it into quarters. Sprinkle the salad with Fresh Basil (to taste) and Sea Salt Flakes (to taste) , drizzle with the remaining dressing, and serve.