Peaches are SO good right now. Ohhh boy, there’s nothing better than a juicy, ripe peach in the summer. I love it in Caprese salad instead of tomatoes—you can also do a combo of both—AND with creamy, decadent burrata instead of fresh mozz. Stone fruit season is short and is over in September, so go and make this ASAP. It's perfect with peaches, but really any stone fruit is fair game: nectarines, plums, pluots, or mix-and-match 'em all. Hot tip: Set the burrata on the counter to come to room temp an hour before making the salad—it'll help the middle spill out all over the salad for the perfect Instagram shot.
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
¼ teaspoon kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
2 small-to-medium (about 6 ounces each) balls of burrata cheese
1 small head butter lettuce, leaves separated
½ cup tender fresh basil leaves, left whole
1 small head red or green endive, separated into leaves
¾ pound (3 medium) ripe, juicy peaches, nectarines, or a combination of stone fruit
1 small red jalapeño pepper, seeded and finely chopped
Your house is now a steakhouse.
The breakfast in bed you've been dreaming of!
No drive-thru breakfast can compete with this masterpiece.