“Do every act of your life as though it were the very last act of your life.” ~Marcus Aurelius
Are you like me, where you seem to be hurdled through your life at an incredible pace? Where even weekends and vacations can be a series of activities that leave you exhilarated but exhausted? It’s so easy to truck through life on autopilot, instead of stopping to savor the moment. Alex and I gave a little talk on mindful eating this weekend and it was a fitting reminder to ourselves to slow down and be mindfully present.
And if there’s a place to be mindfully present, it’s with this salad. First, juicy, succulent ripe peaches and vibrant red, yellow and violet tomatoes that taste literally like summer. Then, burrata. The description on the container is: “fresh mozzarella cheese filled with shreds of mozzarella soaked in cream”. In my opinion, one of the best taste treats on the planet (we first had it here). Add some peppery garden basil and some crunchy, salty peanuts, and it’s one of those first bite “Whoa” moments. While burrata is a bit on the pricey side, it’s worth it for a special splurge – an appetizer for a summer meal on the patio, or a simple main course with some crusty bread or crackers. And if your diet restricts dairy, the salad is fabulous without it; the combination of savory tomato + sweet peach is remarkable in itself. It takes a few minutes to put together, and without much effort looks completely artful on a plate.
Ultra simple recipes that showcase the flavor of each component are my favorite, and this one hits the mark. I can rave on and on since it was the idea of my fabulous husband, who brought home a load of peaches. (Me: “How about peach crisp, peach pie, peach ice cream?” Alex: “Peach, tomato, and burrata salad?” Me: “Sold.”) Every bite was a reminder to slow down and savor the remaining bits of summer.
More with Burrata
Burrata with Tomatoes and Arugula
More with Summer Basil
Roasted Tomato Basil Grilled Cheese
Grilled Balsamic Portabellos with Fresh Caprese Topping
Tomato Basil Soup with Ricotta Dumplings
Basil Egg Salad
So Cal Pizza
Make sure to store the peaches and tomatoes at room temperature, and that they are perfectly ripe when serving. Burrata is a little pricey, but completely worth the splurge for a special taste treat.
- 2 ripe peaches
- 2 large ripe heirloom tomatoes
- 1/2 cup multicolored cherry tomatoes
- 2 4-ounce balls burrata cheese
- 10 leaves basil
- 2 tablespoons salted peanuts (crushed)
- Kosher or sea salt
- Slice the peaches and tomatoes and arrange them on plates. Sprinkle with kosher or sea salt.
- Tear the burrata cheese into pieces, taking care with the creamy filling. Arrange on top of the tomato slices, then top with torn basil leaves.
- Crush the peanuts (using a rolling pin) and sprinkle on top.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.