Peach and Tomato Salad

With Burrata

Summer in the Berkshires. A beautiful and comfortable place with its bucolic scenery. Culture in art museums, galleries and Tanglewood. Casual with lakes and streams in which to swim and dine al fresco at cafes. Local produce is available at farmers markets, farm stands and grocers.

No longer must we rely on peaches and other stone fruits shipped from hundreds if not thousands of miles away. Local orchards grow a variety of peaches and nectarines. I’ve tried to grow my own peach trees to no avail. The raccoons and bears cannot wait for the fruit to ripen and snap branches as they reach to the uppermost parts of the trees. So I rely on my local producers for these fruits that taste like no other. Perhaps it’s due to the soil, climate or varieties but the flavors seem to be particular to the region.

We also have incomparable fresh vine-ripened tomatoes. Picked at the peak of ripeness they are sweet and succulent and, surprisingly, pair well with peaches. Grilling the peaches adds a tantalizing fire-born flavor of the caramelized natural sugars. In this recipe, the peach and tomato flavors come together with the rich and creamy counterpoint of burrata cheese. Together, accented by pickled red onions, toasted pine nuts, aged balsamic vinegar and basil, this salad calls out summer.

PEACH and TOMATO SALAD with BURRATA

Ingredients:

• 2 or 3 ripe, but firm peaches, depending on size

• 1 or 2 ripe tomatoes, depending on size

• 8 ounces burrata cheese

• Pickled red onions, recipe follows

• 2 tablespoons toasted pine nuts

• Fresh basil for garnish

• Extra virgin olive oil, get out the good stuff

• Aged balsamic vinegar, to drizzle

• Maldon or other flake salt

• A few grinds of black pepper

• Fresh arugula to form a bed for the salad

• Grilled bread for service

Method:

• Heat the grill to medium

• Cut the peaches in half, removing the pit

• Lightly oil the grill and the cut side of the peach halves

• Grill for 2 to 3 minutes, cut side down. This can also be accomplished on a stovetop griddle

• Remove the peaches from the heat and let cool

• Cut the peaches into wedges, about 4 or 5 per each half

• Core and cut the tomato(s) to match the size of the peach wedges

• Arrange on a serving platter over a light bed of arugula

• Place the burrata on the platter. Cut each piece open to reveal the creamy interior

• Dot the pickled red onions around the salad

• Toss some chopped basil over the salad along with the pine nuts

• Drizzle some extra virgin olive oil and aged balsamic vinegar over the salad

• Give the whole thing a light shower of the flake salt and black pepper

• Serve with some grilled bread

PICKLED RED ONIONS

Ingredients:

• 1 large red onion

• 1 cup white or cider vinegar

• 1 cup water

• 2 tablespoons sugar or maple syrup

• 1 tablespoon sea salt

• 1 tablespoon pickling spice mix, or a mix of bay leaf, black peppercorns, mustard seed and coriander seeds

Method:

• Peel the onion and cut into slivers, then pack into a one pint jar

• Put the rest of the ingredients into a saucepan and bring to a simmer

• Remove from the heat and let cool to about 180F degrees

• Pour over the onions and fill the jar

• Let cool to room temperature and then refrigerate

The onions will be ready to use in an hour but taste better after an overnight in the fridge

This salad is great as is but you might try substituting some hot honey for the balsamic vinegar along with a spritz of freshly squeezed lemon juice. Fresh mozzarella or feta cheese can be exchanged for the burrata. .

Celebrate summer in the Berkshires. This salad is one of my favorites.

Enjoy!