Selasa, 21 Juli 2020
Fresh, ripe peaches and mint from the garden come together with burrata, pistachios and a balsamic reduction drizzle for the perfect summer salad.
If you had asked me last summer what my go-to, refreshing meal was for a quick lunch or light supper, I would have said a traditional caprese salad.
You really can't go wrong with vine-ripened tomatoes and fresh basil from the garden, fresh mozzarella and a drizzle of balsamic.
But that was last summer...
Before I "met" burrata. Now caprese salad feels so 2019!
If you aren't familiar with burrata cheese, picture a ball of fresh mozzarella cheese filled with a runny center almost like a cross between heavy cream and ricotta. And that's burrata.
Last year, I was first introduced to burrata at a restaurant in Manhattan called Via Carota. I ordered the peach and burrata salad from the menu after seeing the dish being served to a woman at the next table over from me.
And I was smitten. For real.
Fortunately, our grocery store recently started stocking burrata, so I was able to recreate the delicious dish I had enjoyed in New York City and it has definitely become my summertime fave when stone fruit is in season.
Although I have to admit I still wouldn't say no to this! LOL!
But back to the burrata...I recently shared a photo of my lunch over on Instagram (because that's what people do these days!) and got so many questions and comments, I decided to share my recipe with you
But be forewarned, there's no real recipe, you can make this however you like. Just be sure to track down some burrata. Mozzarella can be subbed in if you absolutely have to, but it's worth the effort to find some burrata. Trust me.
(scroll down for the printable recipe)
Peach and Burrata Summer Salad
(makes enough for 2 side salads or one main course)Ingredients
Balsamic vinegar (something like this)
Peach or nectarine (I actually prefer nectarines because there's no fuzz on the skin!)
Ball of burrata (of course it's less expensive to buy locally, but to give you an idea what it is)
Unsalted pistachios (I buy mine here)
Fresh mint leaves
First you'll need to reduce some balsamic vinegar to drizzle over your salad. Pour enough vinegar into a frying pan to just cover the bottom of the pan.
Simmer over medium-low heat, stirring occasionally, until the vinegar has reduced and thickened to a nice pourable consistency - think like honey. You want it pretty thick. Set the pan aside to cool slightly.
Slice the peach/nectarine into slices and arrange on a plate. Rough cut the burrata and top the peaches.
Rough chop the pistachios and sprinkle them on top of the peaches and cheese. Garnish with fresh mint leaves. Using a spoon, drizzle the balsamic reduction on top of everything.
Enjoy!
And keep scrolling for a delicious variation I also love!
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Note: try subbing in honey for the balsamic for a sweeter, almost dessert-like, salad. And if you're really ambitious, try grilling the peaches first. Pure heaven!
Yield: 2 side salads or one main course
Peach + Burrata Summer Salad
Fresh, ripe peaches and mint from the garden come together with burrata, pistachios and a balsamic reduction drizzle for the perfect summer salad.
Prep time: 5 MCook time: 5 MTotal time: 10 M
Ingredients:
- Balsamic vinegar
- Peach or nectarine (I actually prefer nectarines because there's no fuzz on the skin!)
- Ball of burrata
- Unsalted pistachios
- Fresh mint leaves
Instructions:
- First you'll need to reduce some balsamic vinegar to drizzle over your salad. Pour enough vinegar into a frying pan to just cover the bottom of the pan.
- Simmer over medium-low heat, stirring occasionally, until the vinegar has reduced and thickened to a nice pourable consistency - think like honey. You want it pretty thick. Set the pan aside to cool slightly.
- Slice the peach/nectarine into slices and arrange on a plate. Rough cut the burrata and top the peaches.
- Rough chop the pistachios and sprinkle them on top of the peaches and cheese. Garnish with fresh mint leaves. Using a spoon, drizzle the balsamic reduction on top of everything.
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