This particular salad is requested more than any other salad I prepare. And when I do, I know it’s going to be for a group of people. It’s a delectable salad to be shared. It reminds me of the many foods in Italy I have experienced with family or friends when traveling and the joy that comes from that.
As a true foodie, what I relish most when eating delicious food is when I am sharing it with those who equally love a beautifully prepared creation. One of my most treasured memories growing up and while raising my own children is how much time we spent around a table enjoying a wonderful meal prepared with love by one of the many unbelievably talented chefs in our family. When I traveled this summer, I noticed it’s the same everywhere we go, the best memories we create is when food is shared. The longer you can linger the better. Spacing out the courses is a relaxing and enjoyable experience for all. Cooking is not unlike any other type of artistry, we most enjoy what we create when we share it with those who take pause to enjoy the masterpiece with us.
The Beautiful, Colorful Burrata Salad – A Taste of Italy
1 5-Ounce container baby arugula
1 Container burrata cheese
2 Peaches sliced
Toasted pistachios
1 package prosciutto – crisped and crumbled
Balsamic glaze
Heat oven to 400 degrees and lay prosciutto slices pulled apart on a parchment paper lined cookie sheet; cook for 11 minutes or until crispy – turning once during the duration. Lay the greens in the bottom of the salad bowl or salad tray and lightly toss with the dressing, reserving a small amount of dressing. Next layer the peaches, pulled apart buratta cheese, sprinkle prosciutto and top with pistachios. Drizzle the remaining dressing over the prepared salad and add a drizzle of balsamic glaze to finish.
Dressing:
Juice of 2 lemons
Olive oil or avocado oil
A splash of balsamic vinegar or glaze
Sea salt and pepper
Mix the above together and season to taste with sea salt and pepper.
Enjoy!
