Tomato, Peach, and Burrata Salad

Recipe from Chef Brittany Eddelbuttel.

Ingredients:

Vinaigrette Dressing:

• 1/2 c. olive oil
• 1/4 c. champagne vinegar
• 1 TBSP honey
• 1/2 shallot, minced
• 1 garlic clove, minced
• Zest of 1 lemon
• Juice of 1/2 – 1 lemon, to taste
• 1/2 c. basil, chopped
• 2 TBSP oregano, chopped
• 1 TBSP dill, chopped
• 1 TBSP thyme, chopped
• Red pepper flakes, to taste
• Salt and pepper, to taste

Salad:

• 1.5 c. cherry/grape tomatoes, halved
• 3 peaches, sliced into wedges
• 1 c. pitted cherries
• 8 oz. burrata, room temperature
• 1/4 c. pumpkin seeds or pepitas
• Serve with hearty rustic bread

Directions:

1. Vinaigrette Dressing: Combine all ingredients in a glass jar and shake until smooth. Taste and adjust seasoning.
2. Marinate Fruit: In a large bowl toss the tomatoes, peaches, ,and cherries with 1/3 of the dressing. Let sit/marinate for 15 minutes at room temperature or up to 4 hours in the fridge.
3. Plate: On a large platter, add the marinated fruit. Top with the burrata (break open the burrata balls). Drizzled with additional dressing and top with pumpkin seeds/pepitas. Serve with hearty rustic bread.