After a heavy Fourth of July weekend, this salad is a midsummer night’s dream. The only thing that might make this better is a chilled glass of Sancerre. Sweet Jersey tomatoes, juicy peaches, and creamy burrata. Use very tender greens and a light dressing of extra virgin olive oil and white balsamic to allow the fruit and cheese to shine.
- 1 bag of watercress
- 3-4 ripe peaches
- 3-4 ripe tomatoes
- 1 ball of burrata cheese
- 10-12 basil leaves
- white balsamic vinegar (regular will do, but won’t look as pretty)
- extra virgin olive oil
- salt and pepper
Slice the peaches and tomatoes however you want – I like them in little wedges. Toss the watercress with a drizzle of EVOO and white balsamic, season with salt and pepper, and arrange in a thin layer on a platter. Nestle the peaches and tomatoes in the watercress, then pull away pieces of the burrata and drop them around the fruit. Drop whole or torn basil leaves around the platter, drizzle with a little more EVOO and white balsamic, sprinkle with salt and pepper.
Get a book, pour a glass of wine and enjoy.