It’s getting close to the summer, but the temperature has already been hitting the high 80s and 90s in Austin. Summer also means many fruits and vegetables coming in to season. Peaches usually come into season between May and July, depending on the variety. Because of the unusually warm winter for us this year, our Central Market was already carrying locally grown peaches.

For our Tuesday dinner, I wanted to make something special since Mark was having a big meeting at work. I started with a very simple peach, Burrata and Proscuitto salad with arugula. The recipe I found actually called for apricots, but those were not yet in season enough to be carried at Central Market, so I used peaches instead. I also substituted Proscuitto for the country ham since I love Proscuitto.

Instead of grilling the peaches, I brushed them with mesquite smoked olive oil, and charred them in a stove top pan on high heat.


Burrata is a fresh Italian mozzarella cheese made from cream and mozzarella. The cheese has a harder exterior like mozzarella, but when you break into the center is soft and creamy.


To assemble the salad, a mixture of lemon juice and olive oil is whisked together in a large bowl, and seasoned with salt and pepper. The arugula and any other greens are tossed in the oil and lemon juice dressing.


The greens are transferred to a serving bowl, with torn pieces of Burrata, Proscuitto, and charred pieces of peaches are tossed in. The salad is drizzled with aged balsamic vinegar and it’s ready to be served.


Grilled apricot, Burrata, and country ham with arugula : http://www.foodandwine.com/recipes/grilled-apricots-with-burrata-country-ham-and-arugula