Tomatoes, Peaches, and Corn with Burrata

The salad of the summer. You know that salad you try once and then continue making again and again until Labor Day? I think I’ve found it, and it’s got all the makings of a classic summer hit – ripe tomatoes, sweet corn, juicy peaches, and fresh basil. And burrata. Burrata is always a hit.

Total Time

15min

0.0

0 Ratings

Author: Lidey Likes

Servings:

Ingredients

•

7 1/2 cups

Ripe Tomatoes , cored

•

Ripe Peaches , pitted, thinly sliced

•

3 ears

Corn

•

1/2 cup

Thinly Sliced Fresh Basil

•

to taste

Fresh Basil

•

1/3 cup

Extra-Virgin Olive Oil

•

3 Tbsp

White Wine

or Champagne Vinegar

•

1 tsp

Kosher Salt

•

1/2 tsp

Freshly Ground Black Pepper

•

2 pieces
(8 oz)

Burrata Cheese

•

to taste

Sea Salt Flakes

Cooking Instructions

Combine the Tomatoes (7 1/2 cups) , Peaches (3) , Corn (3 ears) and Fresh Basil (1/2 cup) in a large bowl.

In a glass measuring cup, whisk together the White Wine (3 Tbsp) , Extra-Virgin Olive Oil (1/3 cup) , Kosher Salt (1 tsp) , and Freshly Ground Black Pepper (1/2 tsp) . Pour enough dressing over the salad to moisten and toss gently.

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.

Nutrition Per Serving

CALORIES

1296

FAT

45.0 g

PROTEIN

39.9 g

CARBS

202.1 g