Ingredients
For the salad:
- 1 peach cut into chunks
- 1 large or 2 medium heirloom tomatoes cut into chunks
- 1 ball burrata
- Flaky salt to finish
- Balsamic vinegar to finish
- Olive oil for charring
For the pesto:
- 1 cup basil leaves plus extra for garnish
- 1 clove garlic roughly chopped
- 2 tablespoon pine nuts
- 1 tablespoon nutritional yeast
- ¼ –½ cup olive oil
- Kosher salt to taste
Method
- Char peach chunks in a pan over medium-high heat with a drizzle of olive oil, cooking until lightly browned on each side. Remove and set aside.
- To make the pesto, add basil, garlic, and pine nuts to a food processor. Pulse to chop, then slowly stream in olive oil until smooth. Add nutritional yeast and salt to taste. Blend briefly to combine.
- Add a generous dollop of pesto to your serving plate. Place burrata in the center.
- Arrange charred peaches and tomatoes around the burrata.
- Finish with a drizzle of balsamic vinegar, flaky salt, and fresh basil leaves. Serve immediately.