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FRESCO FRIDAYS: Peach Burrata Salad

FRESCO FRIDAYS: Peach Burrata Salad

Here at Tupelo, we believe wholeheartedly that our own backyards should be a haven for building community & for making lasting memories. Our outdoor spaces should offer respite from our busy schedules + day-to-day worries. This idea is at the center of everything we do & everything we make

More often than not, the most meaningful minutes spent at home revolve around sharing a meal together in the fresh air - whether that be with our neighbors, our friends or our families.

What better time to spend some intentional time together in the kitchen than Mother's Day weekend? If you're treating mom to a homemade meal this weekend, this simple & fresh Peach & Burrata salad will perfectly complement any menu you've got planned. It's packed full of delicious seasonal ingredients & is simple enough for the littlest hands to help. But just know, it tastes best enjoyed al fresco (in a Fresco).

We hope you enjoy, and Happy Mother's Day from the Tupelo Goods team.  

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Summer Peach Burrata Salad Served with Grilled Bread

Ingredients:

  • I Box of Organic Wild Arugula
  • 2 Round Balls of Burrata Cheese
  • Pickled Red Onions
  • Pickled Watermelon Radish
  • 6 Slices of Prosciutto
  • 1 Cup of Mircogreens
  • 10-12 Green Castellano Olives [Pitted] 
  • 3 Sliced Peaches
  • Cracked Sea Salt & Black Pepper to Taste
  • Baguette Sliced & Grilled with butter and olive oil

Process:

  • Layer the arugula evenly on a large platter
  • Next, roll the prosciutto into roses & place evenly throughout
  • To make the pickled red onion & watermelon radish:
    • In a glass jar or medium container place thinly slice red onion & radish.
    • Add 2 teaspoons of salt and 1/2 tablespoon of organic sugar. Place salt and sugar over veggies.
    • Next add boiling water half way and then top with red wine vinegar. Mix well.
    • Sit out for one hour and then place in fridge for one day when cooled.
    • These can be stored in the refrigerator for up to 1 1/2 weeks.
  • next add pickled onions, sliced peaches, olives, burrata, and micro greens.
  • optional: Drizzle Olive Oil & Balsamic Demi Glaze

Created By: Chef Marissa Fisk [@modernmomchef // www.marissafiskcatering.com]

 

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