the inspiration for this salad came from a recent trip out to california. my husband and i flew out to sonoma for my cousin’s wedding and while we were there, took a few extra days to tour around. we had lunch one day at a delicious restaurant called zazu kitchen + farm. as an appetizer, i ordered fresh figs with burrata, served over arugula, alongside grilled crusty bread.
i thoroughly enjoyed zazu’s version. also? i thought there was a good chance i would enjoy it more with grilled peaches. because, let’s face it, figs are a tiny bit weird. not a lot, just a tiny bit. so. many. little. seedy. things.
so, peaches + grilling, because it’s summer, which means the grill isn’t buried under 6 feet of snow. which some would argue calls for a celebration. and nothing says celebration like burrata.
burrata, in case you aren’t familiar with it, is sort of like the best extra creamy ricotta you’ve ever had, packed into the best hollow shell of fresh mozzarella you’ve ever had. if you want a more accurate description, google can help you out but that gives you an idea of the deliciousness that awaits you. it can be a little tricky to find, however, so if you’re stuck, fresh mozzarella (the kind in water, not the kind in shrink wrap) will work too. but if you can hunt down burrata at a schmancy grocery store or italian market, do it. and be sure to handle it gently; the outer portion is soft, relatively thin, and jam-packed with creamy, ricotta-like goodness. i found a sharp serrated knife and a gentle sawing motion to be most effective for slicing it without completely mangling it.
so, burrata, grilled peaches, and then just enough arugula to
pretend it’s a “salad” provide a bit of flavor contrast. plus basil, because it’s summer and nearly everything in the summer is better with basil. this salad is best served as soon as you make it, on a shaded porch with a gentle breeze.