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Tomato, White Peach & Burrata Summer Salad | Recipe

Heirloom-tomatoes-white-beach-avocado-and-burrata-summer-salad-with-basil-recipe

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This colorful and refreshing summer salad came together by chance the other day for my lunch. I snapped a quick pic with my iPhone and posted it on my FB profile. That plain image had so many likes and the salad was so good, that I decided to recreate it and take some serious pics so I could share it with you.

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Heirloom-tomatoes-white-beach-avocado-and-burrata-summer-salad-with-basil-recipe

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I happened to pick up some wonderful, sweet and crunchy white peaches at the market and, while I was prepping a regular Caprese (tomato & mozzarella), I thought: I bet a sliced peach would be good in this. I started playing with colors and thought some avocado would look good, too. The asparagus were an afterthought, and only because I had some leftover from the night before. They are not needed, and are actually overkill.

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Heirloom-tomatoes-white-beach-avocado-and-burrata-summer-salad-with-basil-recipe

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This is not a recipe per se, more a list of ingredients that are then assembled together. So here goes….

HEIRLOOM TOMATO, WHITE PEACH & BURRATA SUMMER SALAD WITH BASIL & BALSAMIC DRIZZLE

I know, long title, but that is how I would list it on a menu.

Yields: as many portions as you add ingredients. The one in these photos is a good meal for one person who eats nothing else, or an appetizer for two/three. I will list the ingredients alongside how much I used for what you see in the images.

– heirloom tomatoes of choice (today I used half red and half yellow smallish tomatoes for colors)

– crunchy white peaches (I used half a large one, and ate the rest while prepping)

– ripe but firm avocados (I used half)

– lemon juice for the avocado (I used a whole one)

– fresh burrata cheese (I used about half)

– fresh basil

– sea salt

– extra-virgin olive oil

– high quality balsamic vinegar, the syrupy kind, or balsamic reduction

– cooked asparagus if desired, but not necessary

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Heirloom-tomatoes-white-beach-avocado-and-burrata-summer-salad-with-basil-recipe

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TOMATOES: slice as desired. The first time I did round slices, this time I decided for wedges.

PEACHES: slice in wedges, thin-ish if the peach is crunchy.

AVOCADO: peel and slice as desired, place in a bowl and drizzle in abundant lemon juice. You will discard the lemon juice when using the avocado for the salad.

BURRATA: break into organic pieces with your fingers.

ASPARAGUS: if you are going to include the asparagus, boil them for 2-3 minutes in hot salted water with a teaspoon of sugar to retain the bright green color. Then place them in a iced water bath to stop the cooking. Pat dry.

BASIL: place a few basil leaves one on top of the other with the largest on at the bottom, roll up tight and cross-slice into a thin julienne.

COMPLETION: Assemble the salad on individual plates or serving platter. Sprinkle with sea salt, drizzle with extra-virgin olive oil, then with the balsamic vinegar or reduction. Sprinkle with basil and serve.

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Heirloom-tomatoes-white-beach-avocado-and-burrata-summer-salad-with-basil-recipe

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The refreshing medley of fruits and vegetables balances out the richness of the burrata. Though I like them very much, I personally think the asparagus are not necessary, but since I used them in my first round and people had seen them, I thought I would add them again today.

If you are in Hawai’i, divine ripe mangoes can be a good substitute for peaches. I also prefer white peaches to yellow as they have a less acidic and more delicate flavor that suits the salad. But if yellow are all you have, they will be just fine. Also, white peaches and basil are a match made in heaven!

This salad is perfect for summer parties, picnics and potlucks. If you take it to a picnic or potluck, you might want to wait dressing it till ready to serve.

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And if you enjoyed this one, here are a few more easy and light recipes for you:

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    For al Orchid Lovers like me!! 
I have just found out that, on July 26-27 San Francisco is hosting another wonderful Orchid event featuring glorious artistic displays, workshops and plant sales. 

I have been to several of these events and love them. I even shared a photo-rich post on the blog for your pleasure, if you would like to get a preview. You can find it at the link in my profile or, if you prefer, you can comment ORCHIDS below and I will be happy to message you the link directly.

Orchids in the Park will take place at the SF County Fair Building, at 1199 9th Ave, SF and is organized by the San Francisco Orchid Society. You will find links to purchase tickets at the top and bottom of my post. 

Wishing you a wonderful weekend!
🩷M
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    🌟 NEW POST ON THE BLOG! 🌟

“My Foray Into Home Baking As A Business”
In this new post I share my personal experience between 2023-2024 when I found myself selling my baked treats like hotcakes and, for a while, seriously considering home baking as an actual business. 

I share how it all happened, what I learned, the fun parts, the exhausting ones, what worked and what didn’t. 
Whether you are thinking of starting a home baking business or not, I hope you will find it interesting. Besides, there are lots of drool-worthy pics in there to lift the spirits and tempt the taste buds.

You will find the link in my profile, under “Latest Post”, or you can comment BAKING under this post and I will be happy to send it to you directly. 

Happy Wednesday everyone!
💗
Monica
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