By no means can I take all of the credit for this recipe, since I got all of the inspiration from Tiffani Theissen – I loved her on White Collar and Saved by the Bell I suppose. On a flight this past March (I think I was headed to or coming from Minnesota) Southwest had TV and movies you can watch on your mobile devices. Since I was looking for something to occupy the time, I decided on Travel and Food shows – finding a few I didn’t even know existed (Booze Traveler & Dinner at Tiffani’s). On an episode of Dinner at Tiffani’s, she was making brunch with Bree Turner (who I like from Grim) and Lance Bass and his husband. While the people were lovely, the food got me thinking. She made a peach and tomato caprese salad and I knew I had to try and recreate it… Because searching for the recipe on the internet would have been difficult?
Stone fruits weren’t in season at that time – and neither were good heirlooms, so I bidded my time and waited for growing season to start. This past week, Sprouts had a great sale on produce and ripe white peaches and a few heirloom tomatoes. Naturally I snatched them up and ran home to make the salad I had been dreaming for months.
Stone Fruit and Heirloom Tomato Caprese Salad
Serves 2 or 4 if you’re feeling generous
Ingredients
- 2-3 medium white peaches
- 2 large or 3 medium heirloom tomatoes
- 8 oz of burrata cheese
- 10 basil leaves
Directions
- Wash and dry produce, then starting from the bottom, slice tomatoes horizontally about 1/4 in wide. Cut peaches into slices.
- Arrange tomatoes and peaches on a plate, then cut or tear burrata and nestle on top.
- Lastly drop basil leaves over everything and serve. This is great with an aged balsamic (what I had on hand didn’t drizzle the best, so it’s not pictured).
It’s so simple and looks (and tastes) amazing! I highly encourage you to hit up your farmer’s market this season and get some local produce to try this. For me, I’ll be picking those peaches off my tree when they’re ready – yum!
Less Sugar, More Spice 