Burrata with Tomatoes, Peaches and Corn

With the sun shining and weather becoming more pleasant in my city, I wanted something refreshing and sweet to enjoy on my balcony.

Though none of these fruits/veggies are in season right now, I have had these over the last couple weeks from my local whole foods, and they have all been so extremely delicious, even off season – though if you’re not as lucky as me, I would recommend making this sometime between July – September.

The sweet fruit and veg with the acidity from the vinegar is literal perfection paired with the mild and creamy burrata. I could eat this all day every day.

**Feel free to click on the red links for photo references**

INGREDIENTS 

  • 2 ripe peaches, sliced (nectarines could work, also)
  • 1.5 lbs of Tomatoes, sliced (I used 2 small tomatoes and 20 cherry/grape tomatoes)
  • 1 cob of corn, kernels cut off
  • 1/2 cup fresh basil, julienned
  • 1/4 cup pine nuts (optional)
  • 3 tbsp red wine vinegar
  • 1 tbsp agave
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1 ball of burrata
  1. whisk together red wine vinegar, agave, evoo and salt.
  2. Toss tomatoes, peaches, corn and basil with the vinegar mixture and let marinated for 1-2 hours.
  3. Optional step: Toast some pine nuts on medium high heat until slightly browned. Let cool.
  4. Plate peach/tomato/corn mixture, including juices and top with burrata. Garnish with toasted pine nuts and fresh basil. Enjoy on its own or with some baguette 🙂

IMG_9958.jpeg

One Comment

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  1. That looks so amazing!

    Liked by 1 person

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