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Tomato and Peach Salad

Tomato and Peach Salad with Burrata Crostini and Basil

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Summer peaches and tomatoes, how do we love thee? In oh so many ways, but especially in this gorgeous, seasonal salad. The fruits (tomatoes are a fruit, remember?) are cooked to maximum sweetness, then tossed with fragrant basil and arugula. Gooey burrata-topped crostini lends creaminess and crunch to this ode to warm weather flavors. Ice cold prosecco, anyone?
  • < 600 Calories
  • Stovetop Only
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • plum tomatoes
    • 4
    • plum tomatoes
  • peaches
    • 2
    • peaches
  • red onion
    • 1
    • red onion
  • basil
    • 1/4 ounce
    • basil
  • demi-baguette
    • 1
    • demi-baguette
  • unsalted butter
    • 1 packet
    • unsalted butter
  • balsamic vinegar
    • 1 tablespoon
    • balsamic vinegar
  • baby arugula
    • 3 cups
    • baby arugula
  • garlic
    • 1 clove
    • garlic
  • burrata
    • 4 ounces
    • burrata

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Slice each tomato into 6 equal wedges. Slice peaches into ½-inch wedges, discarding pits. Peel onion, halve, and thinly slice. Pick basil leaves and tear into small pieces, discarding stems. Cut baguette into ½-inch slices.
  2. Cook Onion

    Cook Onion

    Heat butter and 1 teaspoon olive oil in a large pan over medium heat. When butter is foamy, add onion and cook until beginning to soften, about 3 minutes. Add balsamic vinegar and cook until onions are very soft, 6-7 minutes more.
  3. Cook Tomatoes and Peaches

    Cook Tomatoes and Peaches

    Add tomatoes and peaches to pan with onion and cook, stirring occasionally, until slightly softened and warmed through, 3-4 minutes. Season with ½ teaspoon salt and pepper as desired. Remove from heat and stir in arugula and basil to wilt, about 1 minute. Divide tomato and peach salad between two plates.
  4. Toast Crostini

    Toast Crostini

    Wipe pan from peaches clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, arrange baguette slices in a single layer in the pan and cook until golden brown and crunchy, 2-3 minutes per side. Work in batches and add more oil as needed.
  5. Season Crostini

    Season Crostini

    Rub garlic clove over one side of each crostini and season lightly with salt. Cut burrata into small pieces, and dollop onto garlic-rubbed crostini.
  6. Plate Salad

    Plate Salad

    Serve burrata crostini with tomato and peach salad. Snap a few #platedpics and dig in!

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