Summer is definitely making itself known here in Pollock Pines! Some afternoons have climbed to nearly 100°F at roughly 4,000 feet in elevation. That’s hot! Thankfully, we’re cooling things down with another recipe from our Mediterranean Summer Series.

 

Why You’ll Love This Burrata Peach Salad

If you’ve never tried burrata cheese, you’re in for a real treat. Burrata is made from cow’s milk and features a delicate mozzarella shell filled with rich, creamy stracciatella and fresh cream. The best part? When you cut into it, the luscious center spills onto the plate, creating the perfect bite every time.

Pair that creamy burrata with sweet, juicy peach slices, fresh thyme, flaky sea salt, cracked black pepper, and a generous drizzle of balsamic vinegar, and you’ve got a simple yet unforgettable Italian-inspired salad.

This beautiful combination was made famous by Chef David in London’s iconic Polpo restaurants, where fresh, high-quality ingredients are allowed to shine. It’s proof that sometimes the simplest dishes are the most memorable.

Burrata Peach Salad

Servings: 4

Ingredients:

• 1 large ripe peach, skin on (see notes)
• 1 ball of burrata, left whole
• Handful of fresh thyme sprigs
• Balsamic vinegar, for drizzling
• Flaky sea salt
• Freshly cracked black pepper

Method:

1. Using a paring knife, lightly score an “X” on the bottom of the peach.
2. Bring a medium pot of water to a boil. Carefully lower the peach into the boiling water, making sure it is fully submerged, and blanch for about 30 seconds.
3. Meanwhile, prepare a bowl of ice water. Transfer the peach directly from the boiling water into the ice bath to stop the cooking process. Once cooled, gently peel away the skin.
4. Cut the peach in half, remove the pit, and slice each half into wedges.
5. Arrange the peach slices on one side of a large serving plate and place the whole burrata on the other side.
6. Season with flaky sea salt and freshly cracked black pepper. Scatter the fresh thyme sprigs over the top, then finish with a generous drizzle of balsamic vinegar.
7. Serve immediately on its own or with warm focaccia, grilled bread, or your favorite crusty loaf for dipping.

Enjoy!

 

Recipe Notes

Why do you score the peach?
Lightly scoring an “X” on the bottom of the peach gives the skin a place to loosen as it blanches, making it much easier to peel without tearing or wasting the fruit.

Why blanch the peach?
Placing the peach in boiling water for about 30 seconds loosens the skin from the flesh without cooking the fruit.

Why transfer it to an ice bath?
The ice water immediately stops the cooking process, helping the peach stay firm and juicy.