I read Bon Appétit's recipe for Peaches and Tomatoes with Burrata and Hot Sauce last summer and instantly knew it was going to be fabulous. I adapted this recipe to use my insanely delicious but spicy Blackeneing Rub.
1 - 8 ounce ball fresh mozzarella or burrata, torn into pieces
Tarragon sprigs, optional
1. In a shallow bowl whisk the olive oil, vinegar, honey and Blackening Rub. Season to taste with sea salt. Toss vinaigrette with peaches and tomatoes. Let sit for 5 minutes to allow the peaches and tomatoes to soak up the vinaigrette.
2. Top salad with cheese and tarragon.
I like to add in pickled red onions for texture and of course their gorgeous pink color.