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Cherry tomato, burrata and grilled peach salad

8 August 2020

Cherry tomato, burrata and grilled peach salad

Serves 4 people



Summer salad

  • 300g Cherry Tomatoes
  • 2 Burrata cheeses
  • 4 Slices of thin ham
  • Olive oil, as needed
  • Balsamic vinegar, as needed
  • Salt, as needed
  • Pepper, as needed
  • Rosemary, as needed
  • ½ lemon juice
  • 2 Peaches
  • 1 loaf of home-baked bread


Basil and Hazelnut Pesto

  • 1 Bunch of Basil
  • 2 Garlic Cloves
  • 1 Cup Hazelnuts
  • 5 tbspn. Olive Oil
  • 50g Parmesan Cheese



Preparing the sea bass

  1. Start by preparing the tomatoes, wash them and cut them into halves and place in a deep bowl. Then add the olive oil, the balsamic vinegar, the salt, the pepper and the lemon juice, cover and set aside for about 30 minutes, or while you prepare the rest of the recipe.
  2. Preheat the oven to 180 ºC, and place the bread cut into small cubes in the bottom of a tray, add a sprig of rosemary, a drizzle of olive oil over the bread and some salt. Place in the oven and stir with the help of a spoon until the bread is crispy.
  3. Cut the peaches into sections and place them on the grill until they are lightly cooked and show the grill marks. If you can't use a normal grill, you can also use a cooker top grill.
  4. Start the preparation of the pesto sauce by mincing the garlic. Then add the hazelnuts. When they are well chopped add the basil and olive oil. Grind a little until you get a paste, add the parmesan cheese and rectify with olive oil if necessary so that the sauce is creamy.
  5. For presentation, we suggest a shallow dish in which you can arrange all the ingredients, first the marinated tomatoes and the burrata. Then complete with the ham, bread, grilled peach and pesto over the Burrata.
  6. To finish, Open your senses to the Melody with a very fresh AM Verdelho (available at the Adega Mayor online shop).


Sónia Pereira

Enjoy your meal!

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