Merry Christmas! For our annual family lunch, I made this delicious and creamy burrata salad, bursting with fresh summer flavours.
Peaches, heirloom tomatoes, fragrant herbs and creamy burrata were offset but a zingy vinaigrette—and it was an absolute hit! We paired it with olive sourdough and barbecued barramundi for a very Aussie Christmas.
Ingredients
VINAIGRETTE
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Balsamic Vinegar
- 1 Tablespoon of good quality Honey
- 1 Clove Garlic, crushed
- 1 Teaspoon Lemon Zest
- 1/4 Cup chopped fresh Basil
- 2 Tablespoons chopped fresh Dill
- Salt & Pepper to taste
SALAD
- 2 Punnets of Cherry Tomatoes, halved
- 2 Peaches, sliced
- 2 Balls of Burrata
- Chopped toasted nuts of your choice (optional)
- Pickled Onions (optional)
Method
- Vinaigrette: Combine all ingredients in a bowl and whisk with a fork.
- Add tomatoes and peaches to a large bowl and add 1/2 of the dressing. Let it sit for 15 minutes for the flavours to combine.
- Optional: Slice your sourdough and drizzle with olive oil. Lightly toast over a hot pan.
- Salad: Pour the tomato and peaches onto a serving plate. Break the burrata balls around the salad and then pour the remaining vinaigrette over. Add extra basil & dill for garnish and sprinkle nuts or seeds. Optional: Make your own pickled red onion and scatter over the top.
- Serve with your sourdough.
