This salad is everything I want to eat in summer: juicy tomatoes, creamy burrata, sweet roasted apricots, fresh cherries, and plenty of herbs. Roasting the apricots with honey and thyme makes them incredibly fragrant and brings out their natural sweetness. It’s fresh, colorful, and perfect for a warm evening.
Ingredients
- 3–4 ripe tomatoes, sliced
- 1 small red onion, finely chopped
- 1 handful fresh cilantro, roughly chopped
- 10–12 fresh cherries, pitted and halved
- 2 apricots, halved
- 1 tbsp honey
- 3–4 sprigs fresh thyme
- 1 burrata
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- Sea salt
- Freshly ground black pepper
Instructions
Preheat the oven to 200°C (400°F).
Place the apricot halves in a small baking dish. Drizzle with honey, scatter the thyme on top, and roast for about 15–20 minutes until the apricots are soft and lightly caramelized. Let them cool slightly.
Arrange the sliced tomatoes on a serving plate. Scatter over the chopped red onion, cilantro, fresh cherries, and the roasted apricots.
Place the burrata in the center. Drizzle everything generously with olive oil and balsamic glaze, then season with flaky sea salt and freshly ground black pepper.
Serve immediately with fresh crusty bread to soak up all the delicious juices.
