Heirloom Tomato and Peach Salad
with Burrata and Cider Syrup
Heirloom Tomato and Peach Salad with Burrata and Cider Syrup
6
servings30
minutes24
hoursBlend 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
- 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
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.
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