Burrata Summer Salad with Saffron Vinaigrette
This vibrant salad captures the very essence of a peak-August afternoon. It relies on the natural affinity between the honeyed sweetness of ripe peaches and the acidic snap of heirloom tomatoes.
The centerpiece is the saffron vinaigrette, which provides a golden, floral bridge between the fruit and the creamy cheese. By warming the olive oil, you coax a deep, sun-drenched aroma from the ground saffron.
Gently breaking open a ball of burrata allows its rich, milky core to mingle with the saffron-stained juices. This creates a dressing that is both light and incredibly decadent.
A final, generous scatter of fresh basil adds a peppery brightness to the plate. It is a stunning, high-reward dish that requires almost no actual cooking. Serve it as a centerpiece for a long, lazy lunch or a sophisticated starter for a summer dinner party.
This interplay of colors makes the dish as visually arresting as it is delicious. You will find that the earthiness of the saffron grounds the sugars of the fruit perfectly. It is a refined way to use the best of the season's bounty. Each bite offers a harmonious blend of textures, from the firm fruit to the luxurious, melting cheese. This is simple, ingredient-driven cooking at its very finest.
For the Vinaigrette:
Ingredients:
1 pinch Lemonfair Saffron, ground in mortar & pestle.
4 tablespoons of olive oil
Juice from 1 lemon
Salt & pepper to taste
Instructions:
1. Heat olive oil in small sauce pan over medium low until warm.
2. Remove from heat and immediately stir in ground saffron. Let sit for 10 minutes or overnight for fuller flavor.
3. Add lemon juice, salt & pepper, shake well.
For the Salad:
Ingredients:
2 parts tomatoes, 1 part peaches
1 ball of burrata
Basil for garnish to taste
Instructions:
1. Cut up tomatoes and peaches into bite sized pieces.
2. Stir in saffron vinaigrette and put mixture on a serving platter.
3. Break open burrata gently and lay on top of fruit.
4. Add basil all over to your liking.
5. Serve and enjoy!
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