To make the vinaigrette take 6 oz of tomatoes and add to the blender with a pinch of salt. Blend smooth and pour into a fine mesh strainer over a bowl and let it drain in the fridge. This is great for very ripe tomatoes that are pretty mushy that you don’t know what to do with. After about 30 minutes you’ll have a good amount of liquid pulled from the tomatoes in your bowl and you can adjust the salt and vinegar to taste. You can leave it hanging overnight in the fridge to pull out the most liquid as possible. This is the tomato water vinaigrette. The leftover pulp in your strainer can be used in cooking and it will cook down faster since there’s less water in it now. Just mind the salt
Next take the rest of your baby tomatoes and halve or quarter them depending on the size and place into a mixing bowl. Repeat with the peaches, everything should be around bite size. Add the peaches to the tomatoes, dress with the tomato water vinaigrette, and season with salt and pepper.
To assemble grab your burrata and shred it into bite size pieces, place a few pieces on your plate or bowl, add tomatoes and peaches on top, a few more pieces of cheese and continue to layer cheese with tomato peach on top so you get some with each bite.
Top with toasted pistachios, basil, flakey salt, cracked black pepper, and a drizzle of olive oil.
