The Kitchen · Summer · No. 01
Tomato, Stone Fruit & Burrata
Barely a recipe. Peak tomatoes, ripe stone fruit, cold burrata, and oil worth using.
Hero, torn burrata over ripe summer fruit
This is what August tastes like, and it asks almost nothing of you. The whole plate lives or dies on the fruit, so buy the best tomatoes and peaches you can find and let them do the work. If you are turning on the oven for this, you have misread it.
Season it more boldly than feels polite. Ripe fruit, cold cream, flaky salt and good oil all want to be loud.
Method
- Slice the tomatoes and stone fruit into thick, uneven pieces. Lay them loosely across a wide plate so they overlap.
- Tear the burrata open and let it spill over the top. Do not be neat about it.
- Scatter the basil and thyme over everything.
- Pour the olive oil generously across the plate, then finish with flaky salt and a lot of black pepper.
- Let it sit 5 minutes so the juices pool, then serve with bread to drag through the plate.
salt it more than you think
Cook’s notes
Make ahead: slice the fruit up to an hour before, but only tear the burrata and dress it at the last minute, or it weeps.
Swap: as the season turns, figs and late plums step in for the peaches. Keep the thyme either way.