Peachy Keen

Summer is here and we can't wait to dig in to the fresh produce it brings! This is an easy and hearty salad with burrata cheese, peaches and tomatoes. Throw in a side of chicken on the grill and a crusty bread, and you have the summer supper dreams are made of. Pro tip for fellow Denverites: head to your local farmers market and pick up some tasty Palisade peaches... so flavorful and fresh! Recipe courtesy of Half Baked Harvest. 

Vinaigrette:

1/2 cup of extra virgin olive oil 

1/4 cup of balsamic or champagne vinegar  

1 tablespoon of honey

1/2 shallot, finely chopped

1 clove garlic, grated

1/4 cup chopped fresh basil

2 tablespoons of chopped fresh oregano

1 tablespoon chopped fresh dill

1 tablespoon of chopped fresh thyme

Red pepper flakes

Kosher salt and black pepper

Salad:

1 1/2- 2 cups cherry tomatoes, halved if large

2-3 peaches, sliced into wedges

1 cup pitted fresh cherries

8 ounces burrata cheese, at room temperature

1/4 cup toasted pumpkin seeds (or other nut/seed you prefer)

Instructions:

1. To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.

2. In a large bowl, toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit for about 15 minutes at room temperature or up to 4 hours in the fridge. 

3. Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with your favorite grilled or toasted bread. Enjoy!