Summer weekends are for relaxing, recharging and resting ... unless you're a caterer. Then weekends constitute of 5am alarms and hours and hours spent in the kitchen. Don't get me wrong, I enjoy spending a weekend preparing food but I definitely look forward to Mondays when I can catch my breath - and a cup of coffee. 😅☕️
This weekend was as busy as they come but I did manage to sneak away to grab some produce from the farmers market. I must have needed a break from all of the sugar and butter because I was craving garden ripe tomato, juicy watermelon, fresh peaches and corn on the cob. 😂🍅 #Ilovethefarmersmarket
I have to say that as a food blogger who resides in the state of Georgia, I feel somewhat obligated to post summer peach recipes. 🍑🤣 Peaches are honestly, one of the best things about summer in the south. We have to put up with gnats, termites, armadillos and absurd heat and humidity but we also get to enjoy some of the most delicious summer produce grown in the Peach State.
This Peach and Burrata Salad is amazing. Burrata is a creamier, and dare I say - more delicious - version of fresh mozzarella. Add a generous sprinkling of fresh basil, some good quality prosciutto,a drizzle of olive oil and the very best peaches you can find and voila - a perfect summer salad.
Peach and Burrata Salad
2 large ripe peaches
2 teaspoons white wine vinegar
8 ounce ball burrata
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 ounces thinly sliced prosciutto
1/2 cup fresh basil, roughly chopped
2 Tablespoons olive oil
Sprinkle basil over platter and drizzle with oil.
Arrange prosciutto over platter.
This recipe has an identity crisis. It's labelled as a salad but I'm not convinced that it falls under the category of "salad." It's an ideal summer side dish for any grilled meats or vegetables. And accompanied by a glass of white wine, it makes a perfect appetizer. I would even serve this fruit and cheese platter as a dessert course. So don't let the title fool you - this is so much more than a salad.
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