• Allyson Balzuweit

Summer Burrata Salad

This gorgeous summer salad is a great way to incorporate both fruits and veggies into your day. Serving up this beautiful side dish tonight. Spinach and arugula topped with local organic peaches, heirloom tomatoes, burrata and fresh basil from our herb garden. Topped with a drizzle of olive oil and balsamic. This can be adjusted for paleo and non-dairy eaters. Throw some cooked chicken or steak into the mix and it would make a delicious entree salad. Add some toasted walnuts for some omega-3s.



INGREDIENTS

- 5 oz. bag baby spinach

- 7 oz. bag arugula

- 2 ripe nectarines, thinly sliced

- 2 large tomatoes, sliced

- 8-10 basil leaves, rolled and sliced into ribbons

- 4 oz. burrata cheese, sliced


For the dressing:

- 2 Tbsp. extra virgin olive oil

- 2 Tbsp. balsamic vinegar

- ¼ tsp. kosher salt

- Ground pepper to taste


DIRECTIONS


Arrange spinach and arugula on a large platter. Add tomatoes, nectarines and burrata. Whisk dressing ingredients and drizzle over the salad. Top with basil.