Although chef Paul Moran's favourite dish is his grandfather's pickled cherry tomatoes with dill, garlic and chilies, he makes a tomato, peach and burrata salad at 1909 Kitchen in Tofino, B.C. that also reflects his affinity toward the sweet and savoury combination. This salad perfectly captures the flavours of late summer, so be sure to make it while these ingredients are still at your local markets.
400 g heirloom cherry tomatoes
400 g heirloom freestone peaches
salt and pepper, to taste
20 mL extra virgin olive oil
freshly squeezed lemon juice, to taste
200 g burrata cheese
50 g sun-dried Moroccan black olives, finely chopped
4 sprigs purple basil
20 g chopped chives
Slice cherry tomatoes and peaches into bite sized pieces, place randomly on serving plates.
Season with salt, pepper, olive oil and lemon juice.
Add a spoon full of burrata to the center of the dish.
Garnish with black olives, purple basil and chopped chives.
Serve with crusty bread and enjoy!
