Heirloom Tomato, Plumcot & Burrata Salad with Pesto Vinaigrette
A summer salad built around ripe heirloom tomatoes, juicy plumcots, and a ball of creamy burrata, all pulled together with a basil pesto vinaigrette instead of the usual balsamic. Sweet, savory, herby, done in the time it takes to slice everything.
Equipment
- Cutting board
- Chef’s knife
- Small blender or food processor (for vinaigrette)
- Mixing bowl
Ingredients
For Salad:
- 2 heirloom tomatoes quartered and sliced
- 3 plumcots each cut into 8 pieces
- 1 cup about 20g fresh basil leaves, torn or left whole
- 1 ball burrata about 8 oz / 227g
- Freshly cracked black pepper to taste
For the Vinaigrette:
- 1 cup 20g fresh basil leaves, packed
- ⅓ cup 80ml olive oil
- 2 tbsp 30ml white wine vinegar
- 1 clove garlic
- 1 tsp 5ml maple syrup
- 1 tbsp 5g nutritional yeast
- Salt and pepper to taste
Instructions
- Make the vinaigrette: add the basil, olive oil, white wine vinegar, garlic, maple syrup, nutritional yeast, salt, and pepper to a small blender or food processor. Blend until smooth and bright green, scraping down the sides as needed.
- Divide the sliced tomatoes and plumcots between two bowls.
- Tuck fresh basil leaves in around the fruit.
- Place half a ball of burrata (or a full ball, if serving 2) in the center of each bowl.
- Spoon the pesto vinaigrette generously over the top.
- Finish with black pepper and serve immediately.
Notes
Substitutions: No plumcots? Ripe peaches, apricots, or even a second heirloom tomato variety work well here.
Optional add-ins: Flaky salt, a drizzle of extra olive oil, or toasted pine nuts for crunch.
Tips: Let the burrata sit at room temperature for 15–20 minutes before serving for the best texture. Salt the tomatoes lightly before assembling if they need help drawing out their juices.
Storage: Best eaten fresh. The vinaigrette can be made up to 3 days ahead and stored in an airtight container in the fridge.