Burrata Caprese with Tomatoes, Peaches, and Basil Vinaigrette
This burrata caprese is the ultimate summer dinner for when you just can't bear to turn on your oven but you still want to eat something delicious. It combines creamy burrata cheese with summer's best tomatoes and peaches, and a fresh basil vinaigrette.
Yield: 4 servings
  • 3 tbsp pine nuts
  • ⅓ cup packed fresh basil leaves, coarsely chopped
  • 1½ tsp lemon juice
  • ½ tsp fine sea salt
  • ¼ cup extra virgin olive oil
  • 1 whole burrata, about 8 oz
  • 2 large or 4 small ripe peaches, pitted and cut into wedges
  • 1 lb ripe heirloom tomatoes, cut into wedges
  • flaky sea salt
  • balsamic syrup
  1. Toast the pine nuts in a small skillet over medium heat until golden, about 3-5 minutes. Pour into a small bowl and set aside.
  2. Combine the basil, lemon juice, fine sea salt, and olive oil in the bowl of a blender. Puree until mostly smooth but slightly chunky.
  3. Place the burrata in the center of a large serving platter. Arrange the peaches and tomatoes around it. Drizzle the dressing over it. Sprinkle the pine nuts on top and finish with a pinch of flaky sea salt and a drizzle of balsamic syrup.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/07/burrata-caprese-tomatoes-peaches-basil-vinaigrette.html