Summer salad with peach, burrata, and tomatoes
I know, I know. Usually, Fridays are reserved for cocktail recipes.
They’re such a great way to kick off the weekend. I get it. I love sharing cocktail recipes on Fridays, too!
BUT, hear me out.
Because it has been hot with a capital H O T here in Atlanta (and no, we do not call it Hotlanta), I’ve been craving a summer salad almost every night. Also these coffee burgers, but that’s a different story for another day.
I picked up a box of peaches about a week ago and had been trying to figure out how to use them all up before they go bad. It’s tougher than you think to use up 12 peaches between two people before they soften and their insides become far mushier than I prefer to consume.
However, I did some digging and found this delicious recipe via Food & Wine and decided to try it out for myself, with a few tweaks. The original recipe calls for fried farro and for the dressing, white wine vinegar. For my version, I opted to boil the farro even though I’m sure frying it would be delicious. And rather than using white wine vinegar, I used what I had on hand – golden balsamic. And, it was divine.
My husband and I have been eating it for dinner for the past few days and we’re luckily not tired of it just yet. The sweetness of the peaches with the acidic tomatoes and the creamy burrata is a match made in heaven. Especially if you live down south and can grab those juicy, fuzzy peaches locally.
Here’s how to make your own deliciously sweet and tangy summer salad.
1 large peach, sliced
1/2 cup farro, boiled
1 cup mini heirloom tomatoes, halved
1 cup arugula
1/8 cup thinly sliced red onions
1/2 ball burrata cheese
1 T fresh mint, sliced
1 T olive oil
1 T golden balsamic vinegar
Salt and pepper
1. Combine oil, vinegar, salt, and pepper in a small bowl. Whisk until incorporated, then set aside.
2. Combine your arugula, peaches, tomatoes, red onion, and mint in a bowl and pour half of your dressing mixture over. Mix lightly.
3. Plate your arugula mixture and pour farro over. Top with your burrata and last half of your dressing.
What summer salad combinations are you enjoying lately? Gosh, they’re just so darn refreshing, aren’t they?!
*This recipe was inspired by Food & Wine