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Peaches, strawberries, tomatoes and burrata salad


Having received the brand new Prosecco FIOL Rosé, I had to illustrate it in a way that reflects the aestheticism of the product and the gentlemanly side of Gentologie, so I found a very summery peaches, strawberries, tomatoes and burrata salad recipe and I made my way. It’s really very simple, so gentlemen, this is perfect for you.

Peaches, strawberries, tomatoes and burrata salad all in freshness


Peaches, Strawberries and Burrata Salad
Photograph: Normand Boulanger | Gentologie

It was while going to take my weekly tour at the Jean-Talon Market and seeing the beautiful seasonal products that the idea came to me to duplicate the salad, but to my taste. As I told you, it’s really a super simple and downright delicious salad.

The ingredients


Photograph: Normand Boulanger | Gentologie

 For 2 to 4 people (the quantities are variable according to your taste)

  • Dill from the Ferme des Quatre-Temps (to taste)
  • Parsley from the Ferme des Quatre-Temps (to taste)
  • Chive from the Ferme des Quatre-Temps (to taste)
  • Basil from the Ferme des Quatre-Temps (to taste)
  • 8–10Cherry tomatoes from the Ferme des Quatre-Temps, cut in half
  • 2 Ontario Peaches, thinly sliced
  • 10 Quebec strawberries, halved lengthwise
  • 10 cherries pitted and halved
  • Prosciutto Toscano DOP
  • Pecorino Toscano DOP
  • 250 gr Italian burrata (taken at Fromagerie Hamel)
  • Favuzzi olive oil (a lot)
  • Favuzzi Balsamic Vinegar
  • Favuzzi champagne vinegar
  • Pumpkin seeds
  • Halved almonds
  • Favuzzi Sea Salt with Fresh Herbs
  • Peppercorns
  • Baguette from Boulangerie Automne cut into slices

Preparation of the Peaches, Strawberries, Tomatoes and Burrata salad


Photograph: Normand Boulanger | Gentologie

  1. Prepare a bowl with olive oil and place the slices of bread in it for about 5 minutes.
  2. Cut the herbs finely and set them aside
  3. Remove olive oil from bread, add balsamic vinegar and top with herbs, tomatoes, peaches, cherries and strawberries. If necessary, add olive oil and herbs. It really is to your liking. Do not hesitate to vary the herbs over the seasons. Mix well and let everything in for 2–3 minutes.
  4. Spread the mixture on a large plate (with a good rim)
  5. Place bread slices on the side (and in a bowl for extras)
  6. Cut the burrata in half (or more) and place on the plate
  7. Add a few pieces of prosciutto
  8. Decorate with pumpkin seeds and nuts of your choice, I took almonds.
  9. Sprinkle with pecorino cheese.
  10. Drizzle with olive oil and balsamic on the whole.
  11. Serve with Prosecco FIOL Rosé!

Bon appétit


Photograph: Normand Boulanger | Gentologie


Photograph: Normand Boulanger | Gentologie


Founder & Editor In Chief of Gentologie

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