Peach season is here! It’s time to visit your local farmers’ market or take a lovely road trip to the Western Slope and buy a case of perfectly ripe, “oh my goodness,” drip-down-your-arm peaches! Colorado peaches are so good that people stand in line before the farmers’ markets open, anxiously counting the cases of peaches versus the people in line in front of them. Peach season is a BIG deal here.
We’re so excited about the season we’ve been going crazy with everything peach. In fact, we brought in over 700 pounds of peaches last week in an exciting push to capture some of Colorado’s favorite fruit!
The wonderful thing about peaches is that so many states proudly grow their own, so this recipe is really seasonal for most of the US. An interesting side note: While peaches may seem all-American, they’re native to the Chinese countryside, and were brought to the western world from Iran. Who knew?
I strongly suggest you try this with fresh tarragon, as it really helps meld the flavors of the tomatoes and peaches, however basil will also work nicely. I like to finish with a crunchy large flaked salt such as Maldon.
Join us in the Teaching Kitchen on August 13 for our Fresh Cheese Making Class!
Heirloom Tomato and Peach Burrata Salad
Serves 4
- 3 large heirloom tomatoes, various colors
- 8 heirloom grape tomatoes, halved
- 2 Colorado peaches, washed, pitted and sliced
- 1 Tbsp. chopped tarragon
- 2 Tbsp. lemon juice or white balsamic vinegar
- 2 Tbsp. extra virgin olive oil
- ½ tsp. large flaked sea salt
- ½ tsp. freshly ground pepper
- 8 oz. burrata (4 x 2 oz. balls)
- garnish: chive blossoms or pansies, extra sea salt and pepper
Core and slice or chop large tomatoes into varying shapes and sizes and place them in a large bowl. Add sliced grape tomatoes, peaches, tarragon, lemon juice, olive oil, salt and pepper and toss to combine. Let the mixture rest for 30 minutes to develop the flavors.
To plate: place one 2-ounce ball of burrata on the plate and arrange the tomatoes and peaches around the cheese. Drizzle a tablespoon of sauce from the bowl over the cheese and season with additional salt and pepper. Garnish with herb blossoms or seasonal edible flowers.
