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Peach, Cherry & Pistachio Salad with Burrata|Weston Table

Small Plates

Peach, Cherry & Pistachio Salad with Burrata
It is easy to eat like a rabbit in the summer. Local greens and seasonal fruits are at their nibbling peak. Add a bit of nut crunch, some tree ripened stone fruit, and some Michigan cherries and oh, my! Add a mound of burrata and hey, what more can a girl ask for in a lunch or dinner fit for eating along a long pour of rosé alone or with a bestie?
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cuisine American
difficulty Easy
season Summer

Ingredients

  • 5 ounces arugula
  • 1 tree-ripened peach, sliced into 1/4" pieces
  • 1 1/2 cups cherries, pitted and sliced in half
  • 1/3 cup shelled pistachios, chopped
  • Extra-virgin olive oil
  • 3 tablespoons peach balsamic vinegar (or white balsamic)
  • Maldon sea salt flakes
  • Freshly ground black pepper
  • 1 (8 ounces) ball burrata, remove from the liquid and pat the exterior dry with a paper towel

Directions

  1. Rinse and spin dry the arugula. Place in large bowl.
  2. Add 1 tablespoon olive oil and 2 tablespoons vinegar. Toss to coat each arugula leaf. Grind a bit of freshly cracked black pepper into the greens and toss to incorporate.
  3. Place the greens around the perimeter of a round platter using your hands to form into wreath leaving just enough space in the center of the greens to tuck the ball of burrata into the center of the serving plate.
  4. Toss the peach slices with the remaining tablespoon of peach or white balsamic vinegar. Tuck the peaches into the greens leaving some peeking out of the greens.
  5. Tuck some of the cherries into the greens and place some on top with flesh side open face and some face down.
  6. Sprinkle the pistachios over the salad.
  7. Just before serving, place the burrata into the plate's center and pull away the skin at the top to reveal the curds below. Drizzle a tiny amount of olive oil and grind a bit of black pepper over the burrata.
  8. Finish by sprinkling Maldon sea salt flakes over the salad and the burrata. Serve immediately.

Kitchen Notes

With so few ingredients, please make this salad when peaches and cherries are at their peak. Halved blackberries are a good substitution for the cherries. We love Saratoga Springs Peach Balsamic Vinegar but white balsamic will be almost as delicious. Serve with salmon for a nearly perfect summer meal.

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