Description
This vibrant burrata salad is a perfect summer appetizer featuring fresh heirloom tomatoes, ripe peach slices, and creamy burrata cheese, all dressed in a fragrant lemon-thyme olive oil. Enhanced with fresh herbs, toasted pistachios, and optional fresh cherries or currants, this dish pairs beautifully with crusty toasted bread for a refreshing and elegant starter.
Ingredients
Lemon-Thyme Oil
- ½ cup extra-virgin olive oil
- 1 garlic clove, crushed
- Peel from 1 small lemon
- 4 fresh thyme sprigs
Burrata Platter
- 4 heirloom tomatoes, sliced into wedges
- 1 ripe peach, sliced
- 1 (8-ounce) ball fresh burrata
- ½ cup fresh basil and/or mint leaves
- 1 tablespoon toasted pistachios, chopped
- Cherries or fresh currants, optional
- Flaky sea salt and freshly ground black pepper
- Toasted bread, for serving
Instructions
- Make the lemon-thyme oil: Combine the olive oil, crushed garlic clove, lemon peel, and fresh thyme sprigs in a small saucepan over low heat. Gently warm the mixture without boiling, allowing the flavors to infuse. Once warmed, turn off the heat and let the oil steep for 20 minutes. Strain the oil to remove solids and set aside.
- Assemble the burrata platter: On a large serving platter, arrange the sliced heirloom tomatoes and ripe peach slices aesthetically. Place the whole ball of fresh burrata cheese in the center. Sprinkle the tomatoes and peach slices lightly with flaky sea salt to enhance their natural sweetness.
- Dress and garnish: Drizzle some of the prepared lemon-thyme oil evenly over the tomatoes, peaches, and burrata. Scatter fresh basil and/or mint leaves on top, then sprinkle with toasted chopped pistachios for crunch. Optionally, add cherries or fresh currants for an extra burst of color and flavor. Season the platter with freshly ground black pepper and additional flaky sea salt to taste.
- Serve: Present the burrata salad immediately with slices of toasted crusty bread on the side for scooping and enjoying the delicious medley of flavors and textures.
Notes
- Use the freshest, highest-quality produce for the best flavor, especially heirloom tomatoes and ripe peaches.
- The lemon-thyme oil can be made ahead and stored in the refrigerator for up to a week; bring it to room temperature before using.
- To toast pistachios, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- If fresh cherries or currants are unavailable, try substituting with pomegranate arils or omit entirely.
- Serve immediately after assembling to enjoy the burrata at its creamiest texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
