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Grilled Peaches, Heirloom Tomatoes, Cucumbers & Burrata Salad

Serves 4 to 6 


The other day I decided to make this ”summer in a bowl” salad. Think sweet white and orange fleshed peaches, green, gold and red heirloom tomatoes and juicy, crisp Persian cucumbers. Grilling the peaches adds a slightly smoky flavor and a counterpoint to the sweet peaches and tomatoes. Make sure to look for ripe peaches and tomatoes. You can use beefsteak tomatoes as well but I really like the myriad colors and texture of heirloom tomatoes for this dish. Persian cucumbers are smaller and work nicely for this salad. 


Chopped fresh herbs and creamy burrata cheese finish off this salad into a glorious ode to summer’s best fruit and vegetables. You can either cut up the burrata and carefully fold it into the salad or slice it and place it on top of or under the salad. If you can’t find burrata you can use fresh mozzarella. A simple vinaigrette complements rather than overpowers the individual fruits and vegetables.



Olive oil for brushing

3 large ripe peaches, pitted and halved

3 heirloom tomatoes, (3 different colors)

4 Persian cucumbers

2 tablespoons finely chopped parsley

1 tablespoon finely chopped basil

1 tablespoon finely chopped mint

1 teaspoon sea salt

1/3 cup favorite vinaigrette

2 large balls burrata

2 tablespoons finely chopped parsley, mint or basil, for garnish




1. Brush oil on the grill. Heat a barbecue for medium-high heat grilling. Brush oil on cut-side of peaches and grill for about 4 to 6 minutes or until grill marks appear on the cut-side of the peaches. Remove from grill. Cut the peaches in ½-inch slices and then cut the slices into bite-size pieces. Place in a large salad bowl.

2.  Core the tomatoes and then cut them in half. Cut the tomatoes into 1-inch slices and cut the slices into bit-size pieces. Add to the bowl with the peaches.

Cut the cucumbers into 1-inch slices and then cut into bite-size pieces. Add to the bowl.

3.  Add the herbs, salt and vinaigrette and gently mix to combine. Taste for seasoning.

4.  Slice the burrata into 1-inch slices and then cut into bite-size pieces. Very carefully add to the salad and mix to combine. You can also slice the burrata and place on top of the salad. Garnish with herbs. Serve chilled or at room temperature.

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