Tomato, Peach and Burrata Salad With Chile-Lime Vinaigrette

Preparation

A mix of sliced heirloom, vine and cherry tomatoes gives this salad variety of flavor and texture. Look for stone-fruit that’s ripe but still firm to the touch.

1. In a small jar combine fish sauce, sugar, lime zest and juice, chili garlic sauce and oil. Shake well and season to taste. Set aside.
2. Thinly slice tomatoes or half if small and slice peaches into wedges and arrange on a serving platter. Season with salt. Halve or quarter the burrata and lay on top of the tomatoes and peaches. Season with salt and pepper and drizzle generously with oil. Spoon vinaigrette over the top of the tomatoes and peaches and scatter with basil. Serve, with grilled bread alongside, if desired.