This colorful, zesty salad is inspired by Half Baked Harvest! I follow Tieghan on IG and have only made a few of her recipes, but this one was a hit that I plan on making throughout the summer. The dressing is one to save, if nothing else! If you know me, you know I don't like buying packaged items — or at least, I prefer to make food fresh from home, especially dressings, sauces and most recently, cake.
Grab your fresh herbs, peaches, tomatoes and cherries...
When prepping this salad, start with the dressing. It’s an olive oil basil balsamic honey vinaigrette made with a small amount of raw shallot and plenty of FRESH herbs. Go big with the herbs — I loaded up on extra basil, dill, oregano and thyme.
▢1/2 cup extra virgin olive oil
▢1/4 cup balsamic or champagne vinegar
▢1 tablespoon honey
▢1/2 shallot, finely chopped
▢1 clove garlic, grated
▢1 teaspoon lemon zest (I doubled this!)
▢1/4 cup chopped fresh basil
▢2 tablespoons chopped fresh oregano
▢1 tablespoon chopped fresh dill
▢1 tablespoon chopped fresh thyme
▢red pepper flakes
▢kosher salt and black pepper
▢1 1/2 -2 cups cherry tomatoes, halved if large
▢2-3 peaches, sliced into wedges
▢1 cup pitted fresh cherries, sliced in half
▢8 ounces burrata cheese, at room temperature
▢1/4 cup toasted pumpkin seeds (or other nut/seed) (or other nut/seed)
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 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 grilled or toasted bread.