Summer Peach and Burrata Platter with Sumac Vinaigrette
A refreshing salad platter balancing juicy stone fruit, ripe tomatoes, and creamy burrata cheese, tied together with a tangy, bright vinaigrette.
Servings 4
Calories 391kcal
Ingredients
For the Salad Base
- ~14 ounces ripe peaches about 2 large, pitted and cut into 1/2-inch wedges
- 1 pound ripe tomatoes a mix of heirloom or Roma, cored and cut into 1/2-inch wedges
- 8 ounces fresh burrata cheese
- 1/3 cup large fresh mint leaves
For the Vinaigrette & Topping
- 1/3 cup sliced almonds
- 2 tablespoons minced shallot
- 2 tablespoons white wine vinegar
- 1 teaspoon lemon zest finely grated
- 1/2 teaspoon sumac
- 1 pinch smoked paprika
- 1/4 teaspoon fine sea salt
- 1 teaspoon pomegranate molasses
- 3 tablespoons extra virgin olive oil
Instructions
- Place the sliced almonds in a small, dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until they are fragrant and light golden brown. Remove from heat immediately and set aside to cool.
- In a small bowl, combine the minced shallot, white wine vinegar, lemon zest, sumac, smoked paprika, and sea salt. Let this mixture sit for 5 minutes to gently macerate the shallots.
- Whisk the pomegranate molasses into the vinegar mixture, followed by the extra virgin olive oil, streaming it in slowly while whisking until the vinaigrette is emulsified.
- Arrange the peach and tomato wedges on a large, flat serving platter, alternating them in a decorative pattern. Drizzle approximately half of the vinaigrette over the fruit.
- Gently tear the burrata into large, rustic pieces and nestle them among the peaches and tomatoes. Drizzle the remaining vinaigrette over the entire platter.
- Garnish by scattering the toasted almonds and gently torn large mint leaves over the top. Serve immediately.
Notes
Nutrition Information
Per serving- Calories: 391 kcal
- Total Fat: 32.9 g
- Saturated Fat: 11.8 g
- Sodium: 388 mg
- Total Carbohydrates: 19.2 g
- Dietary Fiber: 4.5 g
- Total Sugars: 13.9 g
- Protein: 9.9 g