Salad has definitely been a main part of my diet this summer (besides oatmeal). However, I started to get bored with the same chicken and spinach salads so I've found different ways of changing things up. Back in July when my mom and sister were in town, we had a great celebratory dinner at Angeli Caffe. This salad was on the menu, but since I had just found this recipe, I didn't order it. I finally got around to making this summer delicacy. It's so simple and that is just what I love. The tomato vinaigrette is a bit sweet, a bit creamy and so flavorful. I want to make it often while tomatoes are in season and drown everything in it. There is sweetness from the peaches and a bit in the vinaigrette, but it's not overwhelming and pairs perfectly with the creamy burrata. This salad is summer perfection.
Here are some highlights from our dinner at Angeli:
Broiled smoked mozzarella with roasted tomatoes. This was perfection with Angeli's incredible freshly baked bread. (I am so going to try and make this soon!)
My sister had linguine with clams
Mom had the roasted chicken:
I don't normally order pasta when I go out, but could not resist more tomatoes with this fresh penne:
Peach-Tomato Salad with Burrata
(Adapted from Evan Kleiman of Angeli Caffe as found on LA Weekly)
Makes 2 servings
1/2 small shallot, minced
1 small ripe tomato, cut into chunks
1 tablespoon white wine vinegar
1/3 cup olive oil
Salt and pepper to taste
Add the shallot, tomato, vinegar, and oil to a blender and mix until smooth and emulsified. Season with salt and pepper to taste.
5 large basil leaves, washed and dried
1/3 cup olive oil
1/2 teaspoon salt
Add the ingredients to a blender and mix until smooth. Pass the oil through a sieve to remove the fine basil particles and reduce the foam.
Salad and assembly:
1 peach, cut into thin wedges
1 small ripe, but firm tomato, cut into thin slices
1 ball of burrata
Toss the peach and tomato slices with a bit of the tomato vinaigrette. Add more vinaigrette as needed.
Arrange the peaches and tomato on the center of a plate. Place the burrata pieces around the salad and drizzle the whole plate with the basil oil. Serve with bread.