Arugula salad with peaches and burrata
July 12th, 2007
This salad is so refreshing, and incredibly light and delicious. I know the ingredients may seem like an unusual combination, but to me it feels like a summer version of an autumn or winter salad with pears and gorgonzola. You are getting the peppery flavor from the arugula, and the sweet from the peaches. And the creamy burrata available right now is unbelievable. If you don’t have burrata available to you, just use chunks of fresh mozzarella.
Salad for 4
-2 ripe peaches, thinly sliced into wedges
-1 large ball burrata
-10-12 cups of baby arugula
-4 Tbs extra-virgin olive oil
-3 Tbs of good quality red-wine vinegar
-3 Tbs finely minced chives
-Kosher salt and freshly ground black pepper
-Toasted baguette slices
1) Mix the olive oil, vinegar and 2 Tbs of minced chives.
2) In a large bowl, toss the arugula with the 2/3 of olive oil and the vinegar mixture. Sprinkle with kosher salt and crack some black pepper, and toss some more.
3) Empty the arugula out onto a medium sized platter. On top of the arugula, arrange the peaches and the burrata, and drizzle the remaining dressing over the peaches and burrata.
4) Give a final sprinkle over the peaches and cheese of kosher salt, and a few fresh cracks of black pepper. Sprinkle the remaining chives over the salad, and serve. I like to add some thick, toasted baguette slices that have been brushed with olive oil on the side.