Peach and Burrata Salad / by Didier Young

Fresh Ontario peaches and basil from my garden and we are all ready to start cooking.

Fresh Ontario peaches and basil from my garden and we are all ready to start cooking.

If you were to ask people about their favourite season, the answer you would receive would most often be summer. Everyone loves being at the beach, sipping on sangrias on a patio or simply laying in the park with a good book and building some impressive tan lines. While I am too much of an outerwear lover to fully embrace summer, there is one thing that I do adore about the warm season; the abundance of local fruits and vegetables.

The cornucopia of fresh seasonal produce is optimally perfect and combined with the warm weather, they make for the best salads. One of my favourites of the season would definitely be the roasted peach with burrata salad. Burrata has always been one of my preferred soft cheeses especially paired with beets or peaches. In the making of this recipe, please splurge. Trust me; good burrata, higher grade balsamic and fresh basil leaves make a whole world of difference.

Things to splurge on. Definitely make sure you get great quality burrata, balsamic and fresh basil. It makes a world of difference.

Roasted peach with burrata salad

Peaches                           3

Burrata                            1 ball

Fresh basil                      2 stems

Salt                                 To taste

Fresh ground pepper     To taste

Almonds                         18 pieces

Balsamic vinegar            50ml

Olive oil                          50ml

Maldon Salt                   To taste

Cut the peaches in half and remove the pits. Grind some pepper and salt and put in the oven at 350 degrees. Depending on the ripeness of your peaches, your cook time will differ but it should range between 20-40 mins. While your peaches are roasting, put a pan on and once it gets hot, toss your almonds in and get some colour on both sides. As for your burrata, you may portion it in either two or three portions depending on whetheryou wish for your dish to be an appetizer or a main. When your peaches are ready, plate them and top with the burrata. Throw on some almonds and garnish with a heart of basil and a few extra basil leaves around the plate. Sprinkle some Maldon salt over the dish and grind on some extra fresh pepper before pouring on your balsamic/ olive oil mix.

Just need to pour on your balsamic/ olive oil and you're ready to eat!

Just need to pour on your balsamic/ olive oil and you're ready to eat!

Tada! You are now ready to eat your super easy, yet yummy salad. It is best eaten when the peaches are still warm so I would definitely recommend eating this as soon as possible. Paired with a lovely glass of your favourite white wine, you’ll definitely think that life is all peachy.

-Didier