Peach, Cherry Tomato & Burrata Salad with Champagne Honey Vinaigrette

by Marcel’s Culinary Director, Chef Brandy Fernow

Servings 4

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Ingredients

Salad

• 3 ripe peaches, sliced

• 1 cup yellow and red cherry tomatoes, halved

• ¾ cup fresh basil leaves 

• 2 Tablespoons fresh dill, lightly chopped (plus extra for garnish)

• 2 cups baby wild arugula 

• 2 balls fresh burrata

• Maldon flaky sea salt

• Freshly cracked black pepper

• Optional: add toasted pine nuts or pistachios

Champagne Honey Vinaigrette

• ¼ cup extra virgin olive oil (chef favorite: Evie Bold Olive Oil)

• 2 Tablespoon champagne vinegar

• 1 Tablespoon honey

• Pinch of salt

• Freshly cracked black pepper

• Optional: Chili Oil for drizzling

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Method

1. Whisk together olive oil, champagne vinegar, honey, salt, and pepper until emulsified. 

2. Toss cherry tomatoes with a pinch of salt and let sit 5 minutes.

3. Chiffonade basil by slicing thinly.

4. On a platter or serving dish, layer arugula, sliced peaches, and tomatoes. Place whole or gently torn burrata over the top. Scatter basil and most of the dill.

5. Spoon or drizzle the vinaigrette over the salad. Sprinkle with flaky salt, fresh cracked black pepper. Drizzle Chili oil over burrata if desired.
   

*Serve with grilled sliced baguette if desired.

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This dish is so delicious because it balances sweet peaches, creamy burrata, bright acidity, and fresh herbs, creating layers of flavor and texture in every bite. It's an ideal summer dish—light, vibrant, and built around peak-season ingredients. –Chef Brandy Fernow, Marcel's