Serves 3 to 4
This salad highlights some of the best ingredients of summer and it’s one of my favorites to make! I know it has a lot of ingredients but feel free to adapt with what you have on hand. This salad works because of all the various textures, flavors, levels of salt, creaminess and crunchiness. Each bite is different from the last and this variation makes the salad really fun to eat.
3-4 slicing tomatoes
1 ripe peach
10 thin slices of coppa
1/3 cup roasted pistachios, chopped
Basil, a few sprigs (different kinds if you can)
10 cucamelons (or a few slices of cucumber)
6 borage flowers (optional)
1 medium avocado
Cut the peach in half vertically. Twist and remove the seed (if they’re freestone, they’ll release easily). Slice them in wedges. Cut the tomatoes in similar-sized wedges. If using cherries, cut them in half.
Arrange the peach and tomatoes on 2 serving plates. Use a spoon to place 5 to 6 blobs of burrata per plate. Fold the coppa over the peaches. Rip the basil leaves and place them on the tomatoes and stone fruit.
Sprinkle the pistachio all around the salad. This adds a nutty and crunchy to the salad and it’s important. Cut the cucamelons in half (or thinly slice a cucumber) and place them around along with the borage flowers. Lastly, cut the avocado in half, remove the seed and use a spoon to create small scoops and arrange them around the plate.
Season the salad generously with salt (especially on the tomatoes, peaches, and burrata). Generously drizzle with olive oil and squeeze the lemon juice over (especially on the avocado to prevent browning). Serve immediately
This dish is very adaptable to what you have on hand or what’s available in your area. For the coppa, use prosciutto or another thinly sliced cured, salty meat. Cucamelons are tiny watermelon-looking cucumber relatives that are crunchy and tangy. A small cucumber makes a great substitute for the cucamelons.