Peaches and Burrata with Pickled Shallot

I spend summer in a sweet, peachy haze. These super-juicy suckers without doubt have a hold on me.
Ridiculously aromatic and so tender at the height of the season, the fruit is almost seductive.
This modern Caprese salad is a love letter to those golden jewels. In this dish, sweet and
tangy pickled shallots mingle with ripe peaches and burrata, the creamiest cheese known to man.
The result is intensely satisfying and super simple to throw together!

A note on the herbs: I used purple opal basil, as it was abundant at the farm stand and so visually
arresting, but it is certainly not essential to the dish. Standard green basil will offer the same herbaceous flavour.




  • 8 ounces burrata
  • 2 peaches, halved and thinly sliced
  • 1 cup basil, green and purple (if you can find)
  • 1 shallot thinly sliced
  • 1/4 cup white wine vinegar
  • 1 teaspoon sugar
  • flaky sea salt
  • coarse freshly ground pepper
  • 2 tablespoons olive oil for drizzling
  • 1 lime for zesting


Toss shallots, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit for 15 minutes then pour off pickling liquid, reserving liquid.

Place burrata on a plate, roughly torn and pulled apart at the center. Top with sliced peaches, basil and pickles shallots.

Drizzle with oil and 1-2 tablespoons reserved pickling liquid.

Season with salt and pepper and finish with a zesting of lime.