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Lidey's Table

Tomatoes, Peaches, and Corn & Burrata

Tuesday, August 6, 2019

You know that salad you try once and then continue making again and again until Labor Day? I think I’ve found mine, and it’s got all the makings of a classic summer hit – ripe tomatoes, sweet corn, juicy peaches, and fresh basil. And burrata. Burrata is always a hit. 

My favorite thing about this recipe – besides the fact that it includes so much great summer produce – is that it’s both incredibly easy to make and incredibly beautiful. A centerpiece-worthy dish that comes together in fifteen minutes? Sign me up for that.  Making food look pretty isn’t always easy, but when you start with colorful, seasonal ingredients, nature makes it easy.

The other great thing about this is salad is you can use it as a base and add your own favorite summer ingredients. It would be delish with a little melon mixed in, or maybe some thinly sliced red onion. You could add mint to the basil,  do a nice drizzle of balsamic if that’s your thing, or even add a little bit of prosciutto. Anyway you spin it, I think there’s a good chance it could become your salad of the summer, too!

Tomatoes, Peaches, and Corn & Burrata

Serves 6

  • 3 pounds assorted ripe tomatoes, cored and cut into ¼-inch thick slices
  • 3 ripe peaches, pitted and cut into thin slices
  • Kernels cut from 3 large ears of corn
  • ½ cup julienned fresh basil, plus whole basil leaves for serving
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine or Champagne vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 (8-ounce) balls fresh burrata cheese
  • Flaky sea salt, for serving

Combine the tomatoes, peaches, corn, and basil in a large bowl. In a glass measuring cup, whisk together the vinegar, olive oil, salt, and pepper. Pour enough dressing over the salad to moisten and toss gently.

Spread the tomatoes, peaches, and corn in an even layer on a large serving platter. Place the balls of burrata on top and using a paring knife, carefully cut an ‘X’ into the top of each ball to cut it into quarters. Sprinkle the salad with basil leaves and flaky salt, drizzle with the remaining dressing, and serve.

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Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

Check out my blog!

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