Peach & Burrata Salad

The summer-to-fall transition salad - an ugly duckling that transforms into pure joy with every bite

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On Friday, I attended the Sparkle Summit and was reminded how dynamic and welcoming this community is. The event highlighted how much more meaningful my work and life are within Substack’s vibrant world. Thank you, Claire Venus and Russell Nohelty, for organizing the event and inspiring connection and generosity.

Reflecting on supportive communities, I think of my own circle—friends, family, and subscribers—who supported my leap into Substack. Their trust has encouraged me, and thank you to those reading today or trying my recipes. I hope this newsletter brings you joy, laughter, and a happy, full belly. I’m grateful to you all.

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Speaking of gratitude, my thoughts turn to this week’s recipe—a transition salad bridging summer and fall. While the desert heat peaks but mornings cool, it is still summer in California (technically, the seasons shift in mid-September). Yet it feels like autumn is ‘on deck’.

With this seasonal bridge in mind, this week’s recipe is Peach Salad—a mouthwatering mix of peaches, radicchio, burrata, pine nuts, and fuzzy peach champagne vinaigrette. It’s looks might surprise you, but one bite will have your mouth lighting up with joy.

Peach & Burrata Salad

Serves 4

Time: 15 minutes

Kitchen Tools

• Small saute pan

• Cutting board

• Chef’s knife

• Measuring cups

• Measuring spoons

• Half-pint mason jar

Ingredients

Vinaigrette

• 4 tbsp. peach champagne vinegar

• 2 tbsp. extra virgin olive oil

• 2 tsp. honey

• 1 tsp. salt

• 1 tsp. pepper

Salad

• 1/2 cup of raw pignolias (pine nuts), toasted

• 4 cups of radicchio, thinly sliced

• 4 peaches, thinly sliced

• 4 burrata, torn

Instructions

1. Combine vinegar, olive oil, honey, salt, and pepper in a mason jar. Secure lid and shake well. Keep at room temperature and shake again before using.

2. Toast pine nuts in a small sauté pan over medium-low heat, stirring often, until golden and aromatic. Transfer to a plate to cool.

3. Wash and dry radicchio. Remove wilted leaves and core, then slice thinly.

4. Cut peaches vertically, twist to separate, remove the pit, and slice thinly.

5. Arrange radicchio on a plate or in a bowl. Add sliced peaches on top.

6. Tear burrata over salad, letting cream and curd fall as they may.

7. Sprinkle pine nuts. Shake the vinaigrette, then drizzle it over the salad.

Serve and Enjoy!

Peach & Burrata Salad

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