Peaches and blueberries are a match made in heaven. One of my very favorite quick summertime desserts is super simple. It’s nothing more than a sliced ripe peach, a handful of fresh blueberries, a tiny sprinkle of brown sugar, and a splash of ice cold heavy cream. Ooh la la! So much more exquisite than the sum of its parts.
With that in mind, I grabbed a few peaches and a pint of blueberries at the farmer’s market. When I cut into the first peach, I realized they were white peaches, and not terribly sweet. I knew immediately that I could put them to better use than as a dessert.
Peach, Blueberry, and Burrata Salad is a real beauty. It seems so FANCY, but it’s easy to make, and it’s delicious. It’s also a nice use for slightly firm peaches. The lime vinaigrette is the perfect foil for sweet fruit and creamy cheese.
In case you’re unfamiliar with burrata, it’s a large ball of fresh mozzarella cheese with cream and cheese curds inside. I find it in the fancy cheese section of a large grocery store. If you can’t find burrata, you can almost always find fresh mozzarella pearls. They’re not quite the same, but just fine in a pinch.
Peach, Blueberry, and Burrata Salad also features prosciutto or hard salami. I use prosciutto cut into thin ribbons if I have it, but if not, I’m fine using hard salami. (The photos show those little salami slices that come in a bag becasue I had some on hand.) I prefer the texture of hard–as opposed to Genoa–salami. You can ask for it in the deli department. Have them slice it very thin. I also lean on fresh basil. If you don’t have it in your garden, you can probably buy it in the produce section. If you don’t have it, use a teaspoon or two dried basil, and adjust to taste from there.
Peach, Blueberry, and Burrata salad is perfect for a brunch, a luncheon, or a light supper. But if you really want to look like a pro, double the dressing and grill some chicken. Serve the salad with the chicken and drizzle it all with the lime vinaigrette.
LOVE!
Peach, Blueberry, and Burrata Salad
Ingredients
Dressing:
- 4 T. olive oil
- 2 T. white balsamic vinegar, or rice wine vinegar
- 1 T. lime juice
- 1 t. honey
- 1 t. Dijon mustard
- a pinch each of sald and pepper
Salad:
- 4 cups spring mix or leaf lettuce
- 2 ripe peaches, cut into wedges or slices (if the peaches are very juicy, I add any collected juice to the salad dressing)
- 2 oz. procuitto or hard salami, in small pieces
- 1 cup fresh blueberries
- ½ cup fresh basil leaves
- 8 oz. burrata--left whole until serving time--or mozzarella pearls
- salt and pepper to taste
Instructions
- In a jar with a tight lid, combine all dressing ingredients. Set aside.
- On individual plates or a serving platter, spread out the spring mix. Arrange the peaches on top of the greens. Strew procuitto or salami pieces, blueberries, and basil leaves over the salad. Top with the whole burrata or mozzarella pearls. Season the salad with salt and pepper to taste.
- When ready to serve, cut the burrata in several pieces, releasing the cream. Evenly drizzle the salad with the dressing. Serve.
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