Description
A vibrant and unique twist on classic Caprese salad, combining roasted cherry tomatoes and juicy peaches with creamy burrata and fresh mozzarella. Enhanced with a rich brown butter sauce infused with shallots, fresh herbs, and a touch of peach balsamic vinegar, this warm salad offers a perfect balance of sweet, savory, and tangy flavors, ideal for a sophisticated appetizer or light meal.
Ingredients
Scale
Roasted Tomatoes and Peaches
- 3 cups cherry tomatoes, halved if large
- 2–3 peaches, sliced into wedges
- Olive oil or butter (for tossing)
- 3 tablespoons honey
- Salt, to taste
- Black pepper, to taste
- 1–2 tablespoons fresh thyme leaves
Cheeses and Garnishes
- 8 ounces burrata cheese, at room temperature
- 8 ounces fresh mozzarella, at room temperature
- 1 cup fresh basil leaves
Brown Butter Sauce
- 6 tablespoons salted butter
- 1 shallot, chopped
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh thyme leaves
- 1/4 cup peach or white balsamic vinegar
- Salt, to taste
- Black pepper, to taste
- Chili flakes, to taste
Instructions
- Preheat and Prepare Fruits: Preheat your oven to 450°F (230°C). In a baking dish, combine half of the cherry tomatoes and all the peach wedges with a drizzle of olive oil or butter, the honey, salt, black pepper, and fresh thyme leaves. Toss gently to coat everything evenly.
- Roast the Fruits: Place the baking dish in the preheated oven and roast for 15 minutes or until the tomatoes have burst slightly and the peaches are softened and caramelized. This roasting intensifies the natural sweetness and melds the flavors beautifully.
- Brown the Butter: While the fruits roast, place the salted butter in a skillet over medium heat. Cook the butter for about 5 minutes, stirring frequently, until it turns a golden brown color and emits a nutty aroma. Be careful not to burn it.
- Infuse the Brown Butter: Remove the skillet from the heat and immediately add the chopped shallot, fresh rosemary, and thyme leaves. The residual heat will gently sizzle the shallots, releasing their flavor into the butter. Whisk in the peach or white balsamic vinegar along with salt, black pepper, and chili flakes to taste.
- Assemble the Salad: In a shallow salad bowl, arrange the room temperature burrata and fresh mozzarella. Spoon the roasted tomatoes and peaches, including any juices from the baking dish, over the cheese. Add the remaining fresh cherry tomatoes for contrast and freshness.
- Dress and Serve: Pour the warm brown butter sauce over the entire salad, then scatter fresh basil leaves on top. Serve immediately, ideally with toasted bread on the side to soak up the delicious sauce.
Notes
- Use peaches that are ripe but firm for best roasting results.
- Room temperature cheese ensures the best texture and flavor.
- Adjust chili flakes according to your heat preference.
- Serve this salad warm to enjoy the contrast between the creamy cheeses and the roasted fruits.
- To make this dish vegetarian, confirm that the cheeses used are free from animal rennet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian-inspired
Keywords: Tomato Peach Caprese, Brown Butter Sauce, Burrata Salad, Roasted Tomatoes, Peach Salad, Summer Salad, Italian Salad, Fresh Mozzarella, Peach Balsamic, Easy Appetizer
