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Bon Appétit

Peaches and Tomatoes With Burrata and Hot Sauce

5.0

(41)

Image may contain Food Dish Meal Platter and Lunch
Photo by Alex Lau, food styling by Alison Attenborough, prop styling by Heather Greene

Take your peaches to dinner: Combine them with a zippy dressing and a creamy cheese and serve with grilled wings or pork ribs.

Recipe information

  • Yield

    4 servings

Ingredients

2

Tbsp. extra-virgin olive oil

2

Tbsp. mild hot sauce (such as Crystal or Frank’s)

2

tsp. unseasoned rice vinegar

2

tsp. honey

Kosher salt

3

ripe peaches or nectarines, cut into wedges

2

large ripe tomatoes or 1 lb. mixed tomatoes, sliced

1

8-oz. ball burrata or fresh mozzarella, torn into large pieces

Tarragon sprigs (for serving)

Flaky sea salt

Preparation

  1. Step 1

    Whisk oil, hot sauce, vinegar, and honey in a small bowl until honey is dissolved; season with kosher salt. Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.

    Step 2

    Transfer fruit salad to a platter. Top with burrata and drizzle with remaining dressing. Scatter a few torn tarragon sprigs over and season with sea salt.

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Reviews (41)

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  • This was so good and so easy! The exact right proportion of sweet and spicy. I doubled the recipe so I'd have extra, and I'm glad I did. It keeps well for side-dish leftovers with lunch.

    • Lara

    • Los Angeles

    • 8/9/2023

  • My new go-to peach/tomato season salad. It was a huge hit at a 4th of July party. I admit I used less hot sauce, as some people do not like spicy foods. Nevertheless, it was all gone and I made 50% more than the original recipe. A true keeper!

    • Anonymous

    • San Francisco

    • 7/7/2022

  • Loved it. Will consider either switching tarragon out for basil (or maybe just do both). FANTASTIC!

    • Anonymous

    • Pensacola Beach, FL

    • 6/20/2022

  • The hype is real! I made this exactly as the recipe was written, and WOW. My Dad and I ate the whole thing, and he's 96! I would only say to dress it lightly, so you don't lose the fresh tomato and peach flavors, with the dressing taking backstage but not by much. Which left me with enough dressing for another one this week!

    • Mary Kay

    • Prairie Village, KS

    • 8/16/2021

  • This is amazing. I used half Sriracha and half Jamaican hot sauce. Tore up fresh mozzarella into bits, and added some fresh basil with my fresh tarragon from the garden. This is my new taste of summer. Absolutely delicious!

    • Barbara Z

    • Washington, DC

    • 8/11/2021

  • Great salad and great way to use up the bumper crop of tomatoes I have this year--I could eat this every day. I had halloumi on hand so I fried and used that instead of mozz or burrata, and I think it came out just as nicely. A hit.

    • Anonymous

    • Burlington, VT

    • 8/19/2020

  • OH ME OH MY!!! This is so yummy! It’s the 2nd of 3 BA peach recipes I’ve made today that I have put in my calendar to have again next summer. Not sure I will wait that long!

    • Anonymous

    • Albuquerque NM

    • 8/16/2020