Summer Bounty

Summer Bounty

Burrata, Peach & Cherry Salad

Recipe by Lifestyle Staff | Photos by Topograph

Ingredients 

1-1½ cups cherry tomatoes, halved 

 2-3 peaches, sliced 

 1-1½ cups cherries, pitted and halved 

 1/4 cup olive oil 

 1/8 cup balsamic vinegar 

 1 teaspoon honey 

 Salt and pepper, to taste 

 1/4 cup pea sprouts 

 2 4-ounce pieces burrata cheese 

 1/4 cup fresh basil leaves 

 3 ounces prosciutto 

 Sliced bread, to serve 

For Garnish

Pumpkin seeds 

 Fresh oregano leaves 

 Fresh thyme leaves 

 Fresh dill 

 Lemon zest 

 Olive oil 

 Balsamic vinegar reduction 

Directions

1. Slice the cherry tomatoes, peaches, and cherries, and add them to a mixing bowl. 

2. Drizzle olive oil, balsamic vinegar, and honey over the fruit. Toss gently to coat, and adjust to taste. 

3. Arrange sprouts evenly on a serving platter, creating a bed for the fruit and burrata. 

4. Add prepared fruit to platter, leaving two open spaces for the burrata. 

5. Place burrata pieces into the open spaces on the platter. Using a spoon, gently press down on each piece to open and spread out. 

6. Tear or chop fresh basil leaves and tuck them evenly in between the fruit and burrata. 

7. Tear or slice prosciutto and tuck the pieces into the spaces around the fruit and burrata. 

8. Garnish with herbs, pumpkin seeds, and lemon zest across the platter. 

9. Drizzle with olive oil and balsamic vinegar reduction. 

10. Toast or grill sliced bread, and serve with assembled salad. 

Tip

Prep your fruit an hour in advance and refrigerate to allow the flavors to set in.

Brush bread slices with olive oil before toasting or grilling to create a crunchy outside and soft inside. An air fryer is a good option.

Ingredients sourced from Visalia Farmers Market 

Cherries: Mirizzi Farms | Peaches: Pure Harvest Orchards | Basil: Vine Ripe Tomatoes | Microgreens: Microgreen Depot Herbs: Farmstead 248 | Olive Oil: Haas Olives | Lemon: Top of the Hill | Honey: Sweet Beezus | Bread: Prairie Flour Bread