Ingredients
- 2 large tomatoes sliced into small wedges
- 2 to 3 ripe peaches, sliced can substitute for canned unsweetened peaches
- 1 1/2 cups grape or cherry tomatoes, halved
- ½ cup blueberries. You can also use pomegranate or dried cranberries
- 1/3 cup raw unsalted pistachios could also use pine nuts or pumpkin seeds
- Fresh basil roughly chopped, plus more basil leaves to garnish
- 2-3 sprigs fresh thyme leaves
- 2 8 ounces balls of burrata cheese, drained and patted dry
Vinaigrette
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 2 honey
- 3 tablespoons fresh chopped basil
- 2 tablespoons fresh thyme
- 2 cloves minced garlic
- 1 teaspoon salt
- Ground Pepper to taste
Start by making the balsamic vinaigrette. Add the olive oil, balsamic vinegar, honey, garlic, salt, thyme and basil to a mason ar and stir it well with a spoon until combined.
Slice the tomatoes into wedges and the cherry tomatoes in half. Slice the peaches into eighths, then arrange them all on a large platter. Break open each piece of burrata and place them on the platter with the tomatoes and peaches. Sprinkle everything with chopped pistachios, blueberries then fresh Basil and thyme.
Drizzle the balsamic dressing over the salad when you’re ready to serve.
Serve with toasted baguette or sourdough