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4.88 from 8 votes

Tomatoes, Peaches, and Corn with Burrata

Servings: 6


  • 3 pounds assorted ripe tomatoes, cored and cut into ¼-inch thick slices
  • 3 ripe peaches, pitted and thinly sliced
  • Kernels cut from 3 large ears of corn
  • ½ cup julienned fresh basil, plus whole basil leaves for serving
  • cup 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.
    Copyright 2019, Lidey Heuck, All Rights Reserved