Currently I’m on vacation in Capri, and consuming an abundance of drip-down-your-elbow juicy peaches. One of my favourite things to do while traveling to a different country is to locate a grocery store or farmer’s market near where I’m staying. You might think it’s boring, but there’s so much you can gauge about a new place from the kind of snacks they eat! I love browsing the produce aisles, and buying fresh fruits. It’s always a good idea to have fruits on hand for a quick snack when you’re on the go!
Here, in Italy, the grocery aisles are filled with peaches and lemons. The peaches are larger than what we get back home, and so juicy! I’ve been eating at least one every single day. Though obviously peaches are great to eat by themselves, I’m thinking back to this summer peach salad that I made a few weeks ago.
It’s a twist on the classic Caprese salad: it’s got juicy ripe peaches, hearty roma tomatoes, Italian basil, and a ball of creamy burrata. If you’re not familiar, burrata is a ball of fresh cheese that’s made with mozzarella on the outside and filled with a cream called stracciatella inside. If you can’t get your hands on this, use buffalo mozzarella or bocconcini.
This is a quick, throw everything together sort of salad. It’s really simple, and the taste lies in the quality of the ingredients — that’s why, make this only with the best, freshest ingredients that you can lay your hands on! Eat it as a side to a pasta or another main.
SUMMER PEACH & BURRATA SALAD
Serves: 4, as a side
INGREDIENTS
- 3-4 ripe peaches
- 2 large tomatoes
- a handful of Italian basil
- 1 ball burrata
- 3 tbsp olive oil
- salt and black pepper
INSTRUCTIONS
- Slice the peaches into segments, and the tomatoes into semi-circles.
- Assemble the salad: arrange the peach segments and tomatoes on a dish. Tuck in basil leaves within the fruit, and place the ball of burrata in the centre. Alternatively, you can also gently tear the burrata into smaller chunks and scatter over the fruit.
- Drizzle the olive oil generously on top
- Sprinkle flaky sea salt + lots of freshly cracked pepper on top.
Did you make this recipe?
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