Summer is in full swing. And, it’s hot. Too hot. Our house has a little patio in the backyard with a sectional couch, string lights and outdoor speakers. We’ve even got one of those inflatable screens on which to watch movies or sporting events.

We’d love to spend every evening hanging with the lightening bugs. But, the oppressive heat complicates that. It has us trapped inside like a declawed housecat.

Fortunately, the temperatures receded a bit this week. So, we’re dining al fresco. Summer brings tomatoes off the vine and peaches out of the tree. They match perfectly with fresh burrata cheese.

Do you know burrata? It’s a ball of diary paradise. Fresh mozzarella filled with curd and cream. It’ll blow your mind. When you slice into the rind, the velvety contents ooze out. We’re using the verb “to ooze” in the best possible way. We realize that it’s a loaded word. We looked in a thesaurus. A better synonym does not exist. When you slice into the rind of a ball of burrata, the curd and cream from the inside “flow[s out] in a very gradual way”, i.e., they ooze.

Trust us: you need to make this tomato peach burrata salad while the ingredients are in season. It could work as an entrée, but we’re big eaters. For us, it serves as an appetizer.

Tomato Peach Burrata Salad

Ingredients

• 2 heirloom tomatoes
• 2 peaches, pitted
• 8 ouches of fresh burrata cheese
• 6 leaves of fresh basil
• Balsamic glaze (we got ours from Trader Joes), for drizzling
• Olive oil, for drizzling
• Salt and pepper, to taste

Directions

Slice tomatoes and peaches into wedges. Arrange the wedges on a platter.

Top tomatoes and peaches with dollops of burrata. Drizzle on balsamic glaze and olive oil.

Cut basil leaves into strips and use them garnish to dish.

Sprinkle on salt and pepper to taste.