Peach Salad

Ingredients:

For the vinaigrette:

  • 2 tablespoons freshly squeezed

  • lemon juice (1/2 medium lemon)

  • 1 teaspoon whole grain or Dijon mustard

    1 teaspoon honey

  • 1/4 cup extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

For the salad:

  • 4 medium peaches (preferably freestone, about 1 1/2 pounds), pitted and thinly sliced (about 4 cups)

  • 1 cup cherry or grape tomatoes, halved

  • 1 small red onion, halved and thinly sliced (about 1 cup)

  • 1/3 cup toasted walnuts, coarsely chopped, divided

  • 1 loosely packed cup fresh basil leaves, torn if large, divided

  • 1 (8-ounce) burrata cheese, drained

Instructions:

  • Whisk 2 tablespoons lemon juice, 1 teaspoon whole grain mustard, and 1 teaspoon honey together in a large bowl. While whisking constantly, slowly pour in 1/4 cup extra-virgin olive oil and whisk until all of the oil is incorporated. Taste and season with kosher salt and pepper as needed.

  • Add 4 sliced medium peaches, 1 cup halved cherry tomatoes, and 1 small thinly sliced red onion to the bowl and toss to coat.

  • Transfer half of the peach mixture to a serving platter or wide bowl and arrange in an even layer. Top with 1/4 cup chopped toasted walnuts and 1/2 loosely packed cup fresh basil leaves. Tear half of 1 (8-ounce) burrata cheese into bite-size pieces and scatter over the salad.

  • Repeat layering the remaining peach mixture and remaining 4 ounces burrata cheese. Sprinkle with the remaining 2 tablespoons chopped walnuts and 1/2 cup loosely packed fresh basil leaves. Finish with a few grinds of black pepper.