Video and recipe by Chef Shane Fatemian
Juicy peaches and cherries meet creamy burrata in this vibrant summer salad that’s as refreshing as it is irresistible.
Ingredients:
-1/2 cup (plus more for garnish)
@ooliveoilandvinegar extra virgin olive oil squeeze bottle
– 1/4 cup @ooliveoilandvinegar pomegranate vinegar
– 5-7 peaches sliced
-1/2 cup of pitted cherries
-1 tablespoon honey
-2 tablespoons of pomegranate molasses
-Zest and juice of 2 small Meyer lemons
-1/4 cup chopped mint
-1/4 cup chopped basil
-Salt to taste
-8 oz burrata
-1/4 cup pomegranate seeds
Preparation:
1. Make the Dressing:
In a small bowl, whisk together ½ cup olive oil, ¼ cup pomegranate vinegar, 1 tablespoon honey, 2 tablespoons pomegranate molasses, and the zest and juice of the Meyer lemons. Season with a pinch of salt to taste. Set aside to let the flavors meld.
2. Assemble the Fruit:
In a large serving bowl or platter, gently layer the sliced peaches and pitted cherries. Drizzle about half of the dressing over the fruit and let it sit for 5–10 minutes to absorb the flavors.
3. Add Herbs & Burrata:
Tear the burrata into large pieces and nestle them among the fruit. Scatter the chopped mint and basil over the top for a burst of freshness
4. Finish with Flair:
Drizzle the remaining dressing over the salad. Garnish with pomegranate seeds and a final flourish of olive oil. Add a touch more salt if desired.
5. Serve Immediately:
Best enjoyed fresh, while the fruit is juicy and the burrata is creamy. Serve with crusty bread or on its own as a show-stopping summer dish.
