The Best Peach and Burrata Salad of Your Life!

Peach and Burrata Salad with Hot Honey Dressing

I know, I sound pretty confident in the title here, and I stand by it with full conviction! This is one of the easiest salads to make and pays out in yummy dividends. Part of the reason its so good? Its summer, and that means juicy peaches and nectarines. That means farm fresh ingredients that makes all the difference. I beg of you to take advantage of this magical season and make this salad! You don't have to be a good cook. Measurements are loose, just the way I like it! No chemistry degree required! Just use as much or as little of eah ingredient as feels right to you!

Here's what you need to forage:

Arugula-The tiniest most delicate leaves of arugula you can find (dont stress, any package will do, but the smaller, the more delicate, the less bitter. We will be massaging the arugula to make it relaxed, less bitter, more happy...

Peaches or Nectarines diced-Give them a good sniff, and if they smell like the juicy goodness that they are, then its the perfect pick. If there is no scent, keep sniffing. I often have more consistent luck with nectarines. I think 4 is a good number to start but get more while they are in season!

Blackberries and or Cherries Halved-Like I said, we are keeping it loose! I say the more the merrier. If they look good, get them. If you bring them home and the taste adds nothing to the party, then skip. I like to cut just shy of the cherry pit on either side, adn the blackberries slied in half the long way.

Basil- I love having a basil plant on my windowsill, and in the garden in summer. I think the smaller leaves look the most beautiful in the salad, but not imperative. We work with what we have!

Burrata-One container, (two balls) should do the trick unless you are making a huge salad! If you can't find burrata, fear not, buffalo mozzarella can hold its own in this dish.

Prosciutto-Buy the best you can, trust that the better quality will add the loveliest flavor. You can either tear and add fresh or use a mini muffin tin, make little rosettes and bake to crispy at 400 degrees. (Doesn't take long) 5 minutes or so? Just depends on how committed you are to having to clean another pan!

Toasted Pine Nuts-Trader Joes sells these already toasted- easy peasy!! The toasting adds another dimension of flavor. I am always amazed that this little nut adds so much to a dish. Small and plain, doesn't mean there isn't a rock star in there somewhere!

Lemon or Lime-I have tried with both, and I just can't decide which one I like better for this dish. My compromise is using lemon with the arugula and some lemon zest on the burrata and the lime in the dressing.

Hot Honey-I have used both Mikes and Trader Joes, both are wonderful. If you like more of a kick, TJ's seems to have a little more giddy-up!

Lets Put this Together!

Take all your cut fruits and throw them in a bowl. Squeeze the juice of a lime and hot honey to taste on the fruit. Gently mix with you gloved hands or a rubber spatula to combine the honey and lime juice into the fruit. Let it sit for a few minutes to marinate while you take the arugula to the spa for a massage.

Let's dress up the arugula. Even if you have tried it before and didn't like it, give it one more chance to form a loving relationship with you! Drizzle a little olive oil (1 teaspoonish)) and massage the leaves so the olive oil is distributed, and the leaves are getting relaxed, and then squeeze a good squeeze of half a lemon. Toss again with your hands. (I wear gloves). A light sprinkle of Maldon salt to finish.

This is your base. I like to lay it out on a tray, so when serving, every part of this salad is on full view! Nobody has to hide at the bottom of the bowl.

Gently lay out the marinated fruit and all the juice left behind over the arugula. I like to pour down the middle if my tray is rectangular.

Tear if you are using burrata, cut if using mozz, and drop a little here and there around the tray.

Tear some prosciutto or grab your rosettes and place them as the artist in you sees fit.

Sprinkle with some toasted pine nuts.

Place some small basil leaves all about the platter.

Finish with the lightest sprinkle of olive oil to add even more glisten, and feel free to zest some lemon.

Taste and decide if you want an extra drizzle of hot honey across the fruit!

This salad pairs beautifully with some pan seared salmon, or some honey soy grilled chicken for the perfect summer dinner with friends.

I would love to see your creations.

Bon Appetit