Summer Tomato Apricot Salad with Raspberry Balsamic Dressing
This colorful tomato apricot salad is like summer in a bowl. Juicy cherry tomatoes, sweet apricots, and creamy burrata cheese are all tossed together with a tangy sweet raspberry balsamic dressing, and it is *chef’s kiss* AMAZING!
And guess what… It’s super easy too!
Apricots have finally arrived for summer, and I’m so excited about it! I love the touch of sweetness they add to this salad - it’s almost unexpected but SO rewarding because it pairs so well with the tangy bite of balsamic and velvety butter-like cheese.
Step 1: start with the vinaigrette
This is the key to the additional flavor pop within this salad. It’s a balsamic vinegar, thyme, and honey vinaigrette made with fresh raspberries, lemon juice, dijon mustard, and a touch of red onion. The red onion adds a really nice subtle punchy flavor, while the thyme, raspberries, and honey sweeten things up.
Step 2: toss the salad
For the salad, you need fresh baby arugula, cherry tomatoes, apricots, and burrata cheese. But HOLD onto the burrata until the last step!
Start tossing the arugula, cherry tomatoes, and apricots together. See? So easy!
You can toss it with the vinaigrette now if you want, or, wait until the final presentation because the bold red color is so pretty!
Step 3: arrange the salad
To serve, I love arranging the salad with the burrata at the end. It’s such a creamy cheese that it stays in chunks until you combine it all together. You will combine it all together as you eat - but the chunkiness of the cheese adds a nice presentation to the salad.
I also love adding the vinaigrette in this step because the punchy red color makes this dish stand out!
This salad tastes delicious, but it’s also pretty to look at making it a great showstopper if you’re hosting a summer party!
If you make this recipe, I would love to hear from you guys about what you think, and don’t forget to tag me on Instagram!
Summer Tomato Apricot Salad with Raspberry Balsamic Dressing
Ingredients
- 1 ¼ C. fresh raspberries
- ⅓ C. balsamic vinegar
- 1 ½ T. honey
- ½ clove mined garlic
- 1 t. Dijon mustard
- 2 T. red onion (above 1 slice, minced)
- 1 T. lemon juice
- ½ t. Dried thyme
- ¼ t. Salt
- ¼ t. Pepper
- 5 oz. Baby arugula
- 8 oz. cherry tomatoes, halved
- 4 oz. Ball burrata cheese, room temp
- 5-6 apricots, sliced into wedges
Instructions
- To make the vinaigrette, combine all ingredients in a food processor and blend until smooth.
- To make the salad, mix the baby arugula, cherry tomatoes, and apricots in a large salad bowl. When ready to serve, add the burrata cheese on top and pour over the vinaigrette, tossing well to coat the entire salad.