Peach, Burrata, and Corn Salad
Makes 4ish servings
Notes:
Like the rest of the world, we’ve fallen in love with burrata. There’s a reason it’s everywhere - a ball of fresh mozzarella with a creamy, divine center? Who can resist? Certainly not us.
Though we delight in this cheese, do you know what delights us even more? PEACH SEASON, PEOPLE. We wait all year for peaches to appear at farm stands, and gobble them up every chance we get. Sliced, with honey, labneh (or cottage cheese if you prefer), and chopped marcona almonds for breakfast? You betcha. Thinly sliced and stuffed into our turkey BLTs for lunch? Absolutely. Grilled with chicken or swordfish for dinner? Amen.
You can also do as we did and make this easy, anytime salad. Great for brunch, lunch, and dinner, (we’ve even eaten leftovers for breakfast the next day!) it comes together in a cinch, and has all the trappings of summer.
Pro tips:
Some would say this is sacrilegious, but if you don’t feel like shucking fresh corn, you can use defrosted frozen kernels, which are one of our favorite freezer products. You could even use high-quality canned corn.
Product recs:
Our preferred brand of prosciutto is Creminelli.
Graza’s drizzle oil is perfect for finishing this dish.
Swaps:
We don’t eat a ton of pork, but the salty prosciutto pairs nicely with the creamy burrata. However, another cured meat or fish - say bresaola, turkey salami, or flaked, hard smoked salmon or trout, would be great here. Also, this salad is filling enough that you could leave out the protein entirely.
Any baby green you have lying around your fridge - spinach, little gem, butter, micros, etc. - could be subbed for the arugula.
They’re the star of the show, but any seasonal stone fruit - say apricots or nectarines - would work fine instead of the peaches.
Any berry you have on hand - blueberries, blackberries, or even cherries - can be swapped for the raspberries.
If you can’t find burrata, grab some mozzarella bocconcini or ciliegine.
Add-ons:
We added a handful of chopped, roasted pistachios for some crunch - hazelnuts, or pine nuts would also be great.
To really up your game, finish this salad with some Maldon flakes.
Like most dishes, this pairs nicely with a good, crusty baguette.
Equipment:
Cutting board
Knife
Large mixing bowl (for cutting or defrosting the corn)
Platter for assembly/serving
Ingredients:
2 ounces prosciutto (optional, but very good)
2.5 ounces (half a clamshell) baby arugula, or baby greens of your choosing
2 ears of fresh corn or 2 cups of defrosted corn kernels
1 ripe peach
1 cup of raspberries
8 ounces burrata cheese
A few sprigs of basil (optional)
Drizzle of olive oil
Squeeze of lemon
Pinch of salt and pepper
Instructions:
Prep your ingredients:
If you’re using fresh corn, shuck it, then cut the kernels from the cob: stand one ear of corn in a large bowl, (don’t use a glass bowl for this) then cut downwards - parallel to the cob - rotating as you go. Repeat with your second ear of corn, then set the kernels aside. We like our corn kernels crunchy and don’t cook them, but you can microwave the kernels for two minutes or so until they’re softened to your liking.
Slice your peach: cut the cheeks off your peach, then cut those in ¼” slices. Quarter your lemon.
Coarsely tear or chop your basil leaves.
Assemble/layer your salad:
Spread the arugula evenly on your platter.
Drain your burrata, then nestle it into the arugula.
Remove the prosciutto from its packing, then drape the slices around the arugula.
Sprinkle the corn on top of the arugula and prosciutto.
Scatter the peach slices, raspberries, and basil on top of the shebang.
Generously dress the salad with a drizzle the salad with olive oil, squeezes of lemon and hefty pinches of salt and pepper.
That’s it! Serve and enjoy!