We had some friends over for dinner last week, and one of them commented that my blogging has really slacked off - it has. There is so much going on between showers, weddings, baby arrivals, and then there are the regular things: gardening, volunteering, and enjoying summer. Time really does fly.
Needless to say, we haven’t been starving - there have been many meals cooked and consumed. One of my favorites as of late is a fruit, nut, and green salad with a nice piece of room temperature burrata in the middle - the dressing is light with a hint of sweetness; the result is delicious.
Ingredients:
2 cups baby salad greens
2 fresh peaches, pits removed and thinly sliced
⅛ cup thinly sliced red onion
4 cups cherries, blackberries, and strawberries
¼ cup roasted salted pistachios
½ cup loosely packed fresh basil leaves
8 oz. ball of burrata cheese
Sea salt and black pepper to taste
Extra virgin olive oil or Meyer lemon-infused olive oil
Balsamic glaze
Instructions:
Place a bed of salad greens on a large platter.
Thinly slice the fresh peaches. Group several slices together and fan them out slightly, arranging them in different sections over the salad greens.
Pit the cherries and slice them in half. Place small piles of cherries and blackberries around the platter. Remove the stems from the strawberries and slice them in half. Scatter the strawberries over the platter, grouping them to make a beautiful arrangement.
Sprinkle the red onions and basil leaves over the entire platter.
Drain the liquid from the burrata cheese and place the ball in the center of the peach and berry arrangement.
Sprinkle the entire salad with sea salt and black pepper. Squeeze ½ of a lemon (or more to taste) over the salad.
Drizzle the peach burrata salad with lemon olive oil and balsamic glaze.
To serve, gently tear open the ball of burrata. Scoop the peaches and other fruit onto a salad plate and pile with a scoop of the creamy burrata cheese.
