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Friday, September 3, 2010

Peach-Tomato Salad with Burrata

Peach-Tomato Salad with Burrata

Salad has definitely been a main part of my diet this summer (besides oatmeal). However, I started to get bored with the same chicken and spinach salads so I've found different ways of changing things up. Back in July when my mom and sister were in town, we had a great celebratory dinner at Angeli Caffe. This salad was on the menu, but since I had just found this recipe, I didn't order it. I finally got around to making this summer delicacy.  It's so simple and that is just what I love. The tomato vinaigrette is a bit sweet, a bit creamy and so flavorful. I want to make it often while tomatoes are in season and drown everything in it. There is sweetness from the peaches and a bit in the vinaigrette, but it's not overwhelming and pairs perfectly with the creamy burrata. This salad is summer perfection.

Here are some highlights from our dinner at Angeli:

Broiled smoked mozzarella with roasted tomatoes. This was perfection with Angeli's incredible freshly baked bread. (I am so going to try and make this soon!)

broiled smoked mozzarella topped with roasted baby tomatoes and oregano

My sister had linguine with clams

Linguine alle Vongole

Mom had the roasted chicken:

Pollo Arrosto

I don't normally order pasta when I go out, but could not resist more tomatoes with this fresh penne:

Penne Aglio e Olio with Shrimp, Seared Baby Market Tomatoes and Arugola


Peach-Tomato Salad with Burrata
(Adapted from Evan Kleiman of Angeli Caffe as found on LA Weekly)

Makes 2 servings

Tomato vinaigrette:
1/2 small shallot, minced
1 small ripe tomato, cut into chunks
1 tablespoon white wine vinegar
1/3 cup olive oil
Salt and pepper to taste

Add the shallot, tomato, vinegar, and oil to a blender and mix until smooth and emulsified. Season with salt and pepper to taste.

Basil oil:
5 large basil leaves, washed and dried
1/3 cup olive oil
1/2 teaspoon salt

Add the ingredients to a blender and mix until smooth. Pass the oil through a sieve to remove the fine basil particles and reduce the foam.

Salad and assembly:
1 peach, cut into thin wedges
1 small ripe, but firm tomato, cut into thin slices
1 ball of burrata

Toss the peach and tomato slices with a bit of the tomato vinaigrette. Add more vinaigrette as needed.

Arrange the peaches and tomato on the center of a plate. Place the burrata pieces around the salad and drizzle the whole plate with the basil oil. Serve with bread.

Printable Recipe

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21 comments:

notyet100 said...

drooling here,..

Alison said...

This looks fantastic! I'm entertaining this weekend so I think I'll try it out with tomatoes from my garden. The only problem is finding Burrata isn't always easy. Fingers crossed Whole Foods has it!

Maria said...

Lovely summer salad!

Olga said...

love combining fruit and vegetables (yes, I think tomato is a vegetable ;)). It looks so pretty...but it'd be good with mangoes instead of peaches!

Bridgett said...

I love the simplicity of the pasta and tomatoes. I will sample some of each, please.

Anna A. said...

Yum! I love the peach and the burrata combo. I am definitly going to try your recipe - basil oil and tomato vinaigrette, mmm mmmm good!

Joanne said...

Salads are definitely the perfect summer fare! But only when they are as tasty as this! I've never had burrata cheese...need to remedy that.

Shannon said...

this sounds absolutely wonderful!! as does that meal :) i've got some buffalo mozz at home that is awesome, maybe i'll get some more peaches for it :)

Joy said...

That is a great recipe.

vanillasugar said...

i love your idea. you know how to combine flavors. have a good wknd....i never see you around anymore :-(

marla {Family Fresh Cooking} said...

This peach tomato salad is so unique. I love the idea of it served over the smoked mozzarella. Wonder where I can get some of that, probably Whole Foods huh??

Lara Dunston said...

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For this month's contest entrants are required to create a blog post (on their site) on a quintessential dish of a place. More details here: http://grantourismotravels.com/2010/09/03/grantourismo-travel-blogging-competition-september/ but just email me or visit our site if you have questions. :)

Foodycat said...

That's a wonderful looking salad, but I LOVE the idea of melted mozzarella topped with roasted tomatoes! How simple and gorgeous.

shaz said...

Sounds fresh and wonderful. Can't wait to try it out now that summer's round the corner for us :)

M. said...

gorgeous dinner to celebrate some great things in like with. love the mozzarella and roasted tomatoes plate, looks so mouthwatering :)
great recipe as well, I don't know how you could brace yourself and not order this deliciousness :)

esdelope said...

Those clams look heavenly!

Becca

LetMeEatCake Eat With Me! said...

mmm burrata on of my faves! have you had the burrata at Cobras and Matadors? You would die!

ochreous. said...
This comment has been removed by the author.
Jessica said...

I totally agree. Salads are the best for summer meals, but it's so easy to get bored with them. Honestly, I never thought of using peaches and tomatoes together until I started hunting the Web for salad recipes. The combo is all the rage, apparently. The recipe you listed sounds great, and I love the idea of serving it with bread. If I try, I might serve the whole thing on a small bed of spinach.

Diana said...

I looove Angeli Caffe. Will always be one of my favorite places in LA. Their bread, their lasagna, their gnocchi... sigh.

Carb heaven.

And salad and oatmeal this summer? I like the way you're eating. :D

Paula said...

It must be so delicious!