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A close up of heirloom tomato, peach, and burrata summer plate.

Heirloom Tomato, Peach and Burrata Summer Plate

Teri & Jenny
5 from 4 votes
Servings 3


  • 2 large heirloom tomatoes, cut into wedges (about 8 pieces each)
  • 1 ripe peach, pitted and cut into wedges (about 8 pieces)
  • 1 large ball burrata
  • 3 ounces very thinly sliced prosciutto (5 to 6 strips)
  • fresh oregano leaves
  • fresh basil leaves
  • extra virgin olive oil, for drizzling
  • sea salt flakes for sprinkling
  • fresh cracked black pepper


  • Spread tomato wedges and peach wedges onto a large platter.
  • Break burrata ball up into heaping spoonfuls and dot around fruit wedges.
  • Tear prosciutto into smaller strips and nestle between other ingredients.
  • Top platter with fresh oregano leaves and basils leaves. Finish with a drizzle of oil, sprinkle of sea salt flakes and cracked black pepper. Serve.
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