Watermelon, Heirloom Tomatoes, Peaches, Burrata with Fresh Herb Dressing
2 cups water melon, cut into cubes
2 large heirloom tomato, 1 cut into round slices and 1 cut into wedges
1 peach, stone removed and cut into thin slices
¼ cup extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped mint
1 tablespoon pistachio nuts, crushed
2x 4oz fresh burrata, each burrata torn in half
½ cup fresh raspberries
Freshly ground black pepper
How to make:
Take a large salad bowl and add the water melon, tomatoes and peaches. Pour in the olive oil and vinegar, stir in the basil, mint and pistachio nuts. Spoon equal amounts of the salad onto four cold joint plates.
Add the burrata and raspberries, lightly season with salt and pepper, garnish with fresh basil and mint leaves, serve.