The perfect summer salad has seasonal ingredients that can be enjoyed whole, or as is, no cooking required. I love a blend of sweet and savory ingredients, like juicy peaches and slightly bitter greens. This dish takes just a few minutes to put together but offers exquisite flavors and textures in every bite. Get creative if the exact ingredients aren’t available at your famers’ market—nectarines, cantaloupe, or honeydew chunks are excellent swaps for the peaches, and walnuts or pine nuts can sit in for the pistachios.
- 4 cups mixed lettuces
- 8 ounces whole burrata or four 2-ounce minis
- 4 ripe peaches
- 4 ounces shelled pistachios
- Extra virgin olive oil, to taste
- Balsamic vinegar of Modena, to taste
- Freshly ground black pepper, to taste
Arrange equal amounts of the lettuce on four dishes. If using a whole burrata, cut it into four equal slices or wedges and arrange on top of the greens; if using minis, center a whole one on the greens. Slice the peaches (leave the skins on) and fan out the sections. Top with the pistachios and liberally drizzle with olive oil. Sprinkle on a few drops of the balsamic and some black pepper.
Yields 4 servings