Heirloom Tomato and Peach Salad

Name: Heirloom Tomato and Peach Salad with Burrata and Cider Syrup
Prep time: 30 min
Ingredients: 1/2 cup sugar; 1/2 cup white wine vinegar; 1/2 cup water; 1/2 cup red onion, ends removed, thinly sliced from stem to root end; 2 large yellow peaches, cut in wedges; 3 heirloom tomatoes, preferably mixed colors, cut in wedges; 1 small watermelon radish, peeled, then halved and sliced thinly; 6 oz burrata, drained and brought to room temperature; 1 lemon cucumber, thinly shaved; 1 bunch of watercress, thick stems removed; Carr's Cider Syrup; Extra virgin olive oil

with Burrata and Cider Syrup

Heirloom Tomato and Peach Salad with Burrata and Cider Syrup

Recipe by Derick Kuntz

0.0 from 0 votes

Course: Salads, SidesDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Pickling Time

24

hours

Blend 23’s combination of Sauvignon Blanc, Chardonnay, and Viognier lends itself to being a versatile food pairing wine. The pickled onions, tart tomatoes, and spicy radishes connect with the Sauvignon Blanc; the creamy burrata speaks to the Chardonnay, and the peach echoes the aromatics in the Viognier

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Ingredients

US Metric

Pickled Red Onion
1/2 cup 1/2 sugar
1/2 cup 1/2 white wine vinegar
1/2 cup 1/2 water
1/2 cup 1/2 red onion, ends removed, thinly sliced from stem to root end
Salad
2 2 large yellow peaches, cut in wedges
3 3 heirloom tomatoes, preferably mixed colors, cut in wedges
1 1 small watermelon radish, peeled, then halved and sliced thinly
6 oz 6 burrata, drained and brought to room temperature
1 1 lemon cucumber, thinly shaved
1 1 bunch of watercress, thick stems removed
Carr's Cider Syrup
Extra virgin olive oil

Directions

Pickled Red Onions
In a small saucepan, combine the sugar, white wine vinegar, and water
Bring to a simmer over medium-high heat, swirling the pan to dissolve the sugar
When the sugar has dissolved, remove from the heat and let cool completely
Put the onions in a bowl and pour the cooled liquid over them
Cover and refrigerate for at least 24 hours
Salad
Place the peach and tomato wedges on a large platter
Drizzle with 1 tablespoon of Olive Oil and season with salt and pepper
Let stand for 30 to 45 minutes to absorb the seasonings
Put the sliced radish in a bowl with water and ice
Let stand for about 30 minutes to crisp
Divide the burrata into 6 equal slices and put one slice on each of 6 salad plates. Season with salt and pepper and a few drops of olive oil
Surround burrata with peach wedges, tomato wedges, and shaved cucumber
Drain the radishes, pat dry, and add them to the plates
Place slivers of pickled red onion throughout the salad
Drizzle each portion with about 1/2 teaspoon cider syrup
Garnish each serving with tufts of watercress
Serve Immediately

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Pairing Suggestions

Blend 23’s combination of Sauvignon Blanc, Chardonnay, and Viognier lends itself to being a versatile food pairing wine. The pickled onions, tart tomatoes, and spicy radishes connect with the Sauvignon Blanc; the creamy burrata speaks to the Chardonnay, and the peach echoes the aromatics in the Viognier.