Stone fruit season is short—just a few weeks to enjoy these sensitive skinned beauties before the baskets of lovely orange and purple skins are replaced with fall’s pears and apples. Other than grilling peaches, my favorite way to serve peaches is in this easy composed salad. If green tomatoes, or Frankenstein looking heirlooms are available, this is the perfect salad in which to use them. Uneven and some slightly more acidic tomatoes play nicely together with sweet and sour fruit dancing on the same floor with peppery greens and creamy cheese.

Tomato, Peach & Arugula Salad with Burrata & Balsamic Dressing


  • 4 cups arugula

  • 4 medium tomatoes (or a combination of small and large), cut into 1-inch chunks

  • 3 medium peaches, skin removed and cut into wedges

  • 1 ball of burrata cheese

  • Extra virgin olive oil

  • Aged balsamic vinegar

  • Maldon Sea Salt Flakes and freshly ground pepper


1. Distribute the arugula evenly over a serving platter.

2. Scatter the tomatoes and peaches over the arugula.

3. Drop teaspoon sized mounds of burrata over the platter.

4. Drizzle olive oil and balsamic vinegar over the salad.

5. Finish with a shower of sea salt flakes and a few grinds of black pepper.


Serves 6