Name: Tomato, Peach and Burrata Salad With Chile-Lime Vinaigrette
Total time: 10 Minutes
Yield: 6 to 8 as a side
Ingredients: 2 tbsp fish sauce; 2 tbsp granulated or light brown sugar; 1 tsp freshly grated lime zest plus 60ml lime juice, from 2 juicy limes; 700g to 900g mixed tomatoes; 2 peaches or nectarines; 1 tsp chilli garlic sauce; 2 tbsp extra virgin olive oil plus more for drizzling; Flaky sea salt and freshly ground black pepper; 1 x 200g ball burrata, drained; Large handful of Thai basil (about 15g); Chargrilled bread, to serve

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Tomato, Peach and Burrata Salad With Chile-Lime Vinaigrette

by Lauryn Tyrell

Time to complete

10 Minutes

Serving size

6 to 8 as a side

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What You Need

Damascus Steel 20 cm Chef's Knife

£129

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6 pc Japanese Damascus Steel Knife Set w/ Magnetic Knife Block

~~£733~~ £509

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Ingredients

2 tbsp fish sauce
2 tbsp granulated or light brown sugar
1 tsp freshly grated lime zest plus 60ml lime juice, from 2 juicy limes
700g to 900g mixed tomatoes
2 peaches or nectarines
1 tsp chilli garlic sauce
2 tbsp extra virgin olive oil plus more for drizzling
Flaky sea salt and freshly ground black pepper
1 x 200g ball burrata, drained
Large handful of Thai basil (about 15g)
Chargrilled bread, to serve

Preparation

A mix of sliced heritage, vine and cherry tomatoes gives this salad variety of flavour and texture. Look for stone fruit that's ripe but still firm to the touch.

In a small jar combine fish sauce, sugar, lime zest and juice, chilli garlic sauce and oil. Shake well and season to taste. Set aside.
Thinly slice the tomatoes, or halve if small, and slice the peaches into wedges, then arrange on a serving platter. Season with salt. Halve or quarter the burrata and lay on top of the tomatoes and peaches. Season with salt and pepper and drizzle generously with oil. Spoon the vinaigrette over the tomatoes and peaches and scatter with basil. Serve with chargrilled bread alongside, if you like.