Heirloom tomato salad with Buratta, grilled peaches and sourdough croutons

Serves 4

1kg heirloom tomatoes, eg, oxhearts, cherry tomatoes, green tomatoes
3 peaches, ripe but still slightly firm
½ kg buratta
½ red onion, peeled and sliced paper thin
2 cups sourdough croutons
12 basil leaves, washed
200ml cabernet vinegar
100ml verjus
300ml extra virgin olive oil
1 baguette sourdough bread
coarse salt & freshly cracked black pepper

250g basil leaves, washed, leaves only
1 garlic clove, peeled and chopped
220ml extra virgin olive oil
100g pinenuts
5tbsp parmigiano-reggiano, grated
1 lemon, juiced
coarse salt


For the Pesto:
Place the basil, garlic, olive oil, pine nuts in a food processor and blend until smooth. Transfer to a bowl and add the cheese by hand. Add a bit of lemon juice and season with salt.


For the Salad:
Cut your peaches into wedges. On a cake rack, grill them lightly on an open flame, just to add a bit of colour and draw out some of the natural sugars.

Tear the sourdough baguette into 2cm chunks. Toss with a bit of olive oil and season lightly with salt. In a sauté pan, toss over medium heat until lightly toasted. The outside must be crunchy and the inside still a bit chewy.

Cut your tomatoes into a variety of shapes, eg, slices, quarters and/or leave some of the cherry tomatoes whole. In a bowl, macerate the tomatoes with 100ml of the cabernet vinegar for 5 minutes. Prepare a vinaigrette with the balance of the cabernet vinegar, verjus, extra virgin olive oil and salt. Toss your tomatoes and peaches in the vinaigrette and season with salt and pepper. Bring the buratta out to room temperature.

On a decorative platter, arrange the tomatoes and peaches. Place the buratta in the middle of the platter. With a teaspoon, dot the salad with pesto and tear basil leaves around the salad.


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  1. Can I please have the bean paste and olive oil recipe that you serve with the bread as it is delicious

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