If you've never had burrata, you have to try this easy recipe! The rich cheese pairs perfectly with fresh tomatoes, peaches & a vibrant lemon-thyme oil.
Instead of whisking together a dressing, we make a simple infused oil for this recipe. It has a light, lemon-thyme flavor that lets the creamy burrata and fresh produce shine. Itâ€™s easy to make â€“ just combine 1/2 cup olive oil with a smashed garlic clove, 4 sprigs of thyme, and the rind of 1 lemon, peeled into strips. Warm it over your stove, and then let it steep while you prep the other recipe components. Strain out the thyme, garlic, and lemon before you drizzle it over the salad.
Along with the infused oil, we pair the burrata with a market haul of summer produce. This recipe is all about the fruits & veggies, so use the best ones you can find! Hereâ€™s what you need:
Burrata, of course! we use one ball, but feel free to scale this recipe up if youâ€™re serving a crowd.
Fresh tomatoes â€“ A mix of colors and sizes make this burrata salad extra fun with some burrata calories.
Peaches â€“ Look for ripe, yet still firm fruits that will hold their shape when sliced.
Cherries and/or currants â€“ These guys arenâ€™t totally necessary, but theyâ€™re a pretty, tart contrast to the sweet peaches and tomatoes.
Fresh herbs â€“ we garnished mine with basil and thyme, but mint or oregano would be nice additions too.
Toasted crushed pistachios â€“ They add a delightful, nutty crunch.
Sea salt â€“ Donâ€™t skimp on this! The saltiness will really highlight the herbal, sweet, and savory notes of this dish.
Pile everything onto a platter with the burrata in the center, and drizzle generously with the lemon-thyme oil. Serve with good crusty bread â€“ we recommend baguette or sourdough. Then, dig in, scooping up a little of the cheese with every bite!
May the Burrata be with you!