Tomato, Peach and Burrata Salad

Sous Chef Trevor Iaconis breaks down how to put together this bright, Summer salad. Packed with flavor and easy to customize with your favorite varietals and ingredients, add this to any lunch or dinner and enjoy every delicious bite.

Components:
Sliced tomatoes (Use a mix of varieties and shapes!)
Burrata cheese
Cut peaches
Basil pesto
Marinated cucumbers
Thinly sliced Benton’s Ham

For the Pesto:
1 quart packed basil
1 pint neutral olive oil

Blanch the basil in salted, boiling water. Squeeze out the excess water and blend with your oil. Chill promptly to hold the color.

For the Marinated Cucumbers:
Peel, seed and dice medium-sized cucumbers. Salt and pepper the cucumbers. Let them sit for 20 minutes, then drain to remove excess moisture.

Combine champagne vinegar and sugar in a 2:1 ratio. Add to drained cucumbers to cover.

To bring the dish together:
Generously season the sliced tomatoes and peaches with salt and pepper (season separately). Mix together pesto and marinated cucumbers, including the liquid. Top large tomato slices with the pesto/cucumber mixture to create your base. Layer peaches, ham, additional smaller tomatoes and burrata to create the salad. Garnish with basil to finish, and enjoy!