Pink pepper, peach and tomato salad
Prep time: 25 minsTotal time: 
Pink pepper, peach and tomato salad
Fruity and mild pink peppercorns elevate this simple tomato salad. Swap the burrata for fried halloumi if you prefer
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 x 300g pack Taste the Difference Majestic Vine Tomatoes
- 1 x 400g pack Taste the Difference Cherry Vine Tomatoes
- 4 ripe peaches, stones removed and cut into thin wedges
- 1 x 570g jar Bold Bean Co Chickpeas, drained
- ½ x 30g pack mint, leaves picked
- 2 x 150g balls burrata*, drained
For the dressing
- 2½ tsp pink peppercorns
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 2 tsp dijon mustard
- 2 tsp light brown soft sugar
Step by step
-
To make the dressing, heat a small frying pan over a medium heat. Once hot, add the pink peppercorns and toast for 1-2 minutes until fragrant, stirring frequently. Remove from the heat, reserve ½ teaspoon peppercorns in a small bowl, then roughly crush the rest using a pestle and mortar (or put in a sealed food bag and bash with a rolling pin). Put the crushed peppercorns in a bowl with the remaining dressing ingredients. Whisk until emulsified, then season with salt and set aside.
-
Cut the larger tomatoes into quarters and the smaller tomatoes in half. Add to a large bowl with the sliced peaches and chickpeas. Pour over the dressing and toss to coat. Crush the reserved peppercorns to use as a garnish.
-
When ready to serve, stir the mint leaves through the salad and spoon onto a large serving platter. Tear over the burrata and scatter with the reserved crushed peppercorns.
*Check that your cheese is vegetarian, if required.
