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Summer Peach, Tomato & Burrata Salad

Inspired by Melissa Clark and various others on instagram. 

Author: Claudia Brick
Ingredients
  • 4 -5 juicy ripe white & yellow peaches
  • 4 - 5 tomatoes, ripe and fresh, mix of whole and cherry tomatoes
  • bocconcini, mozzarella or burrata, torn
  • 1 large avocado
  • 70 g prosciutto (optional)
  • extra basil leaves to serve
  • good sourdough bread to serve
Basil Walnut Dressing
  • 1/4 cup toasted walnuts
  • 1/2 cup basil leaves
  • juice of 1 lemon
  • 1/3 cup extra virgin olive oil
  • flaky salt and freshly ground pepper
Instructions
  1. In a small blender, combine the basil walnut dressing ingredients (if you don’t have one, you can finely chop the walnuts and basil and then just stir everything together). Blend to a rough dressing.
  2. Cut the peaches and tomatoes into 6-8 wedges each. Combine on a serving plate.
  3. Top with torn bocconcini/mozzarella, avocado chunks, folds of prosciutto and extra basil leaves.
  4. Spoon over the basil walnut dressing, top with extra salt and pepper and serve with toasted or fresh sourdough bread.