This colorful and refreshing summer salad came together by chance a couple of weeks ago while making my lunch. I had picked up some wonderful, sweet and crunchy white peaches at the farmers' market and, while prepping a regular Caprese salad, I thought: "I bet a sliced peach would be good in it." It was better. The peach turned a regular Caprese into a moan-worthy experience.

I added avocado for color, while the asparagus were an afterthought as I had some leftover in the refrigerator.

This is not a recipe per se, more a list of ingredients that are assembled together. Just make sure to get good quality and organic ones. Yields: as many portions as you add ingredients. The one in these images is a good meal for one hungry person who eats nothing else, or an appetizer for two or three. I will list the ingredients alongside how much I used for what you see in the photos.

YOU WILL NEED: - heirloom tomatoes of choice (I used half red and half yellow smallish tomatoes for color) - crunchy white peaches (I used half of a large one and ate the rest while prepping, it was so good) - ripe but firm avocado (I used half) - lemon juice for the avocado (I used a whole one) - fresh burrata cheese (I used about half) - a few leaves of fresh basil - sea salt - extra-virgin olive oil - high quality balsamic vinegar, the syrupy kind

TOMATOES: slice as desired. I did wedges. PEACHES: slice into small-ish wedges AVOCADO: peel and slice as desired, place in a bowl and drizzle with abundant lemon juice. You will discard the lemon juice when arranging the avocado in the salad. BURRATA: break into organic pieces with your fingers. There is no way you can slice burrata with a knife. 😏

BASIL: place a few basil leaves one on top of the other with the largest one on the bottom, roll up tight and cross-slice into a thin julienne. COMPLETION: assemble the salad on individual plates or serving platter. Sprinkle with sea salt, drizzle with olive oil then with balsamic vinegar. Sprinkle with basil and serve.

The refreshing medley of fruits and vegetables balances out the richness of the burrata. Though I like them very much, I have since found that the asparagus are not necessary and overkill, so I have omitted them even if they feature in the photos. This salad is perfect for summer parties, picnics and potlucks. If you take it to a picnic or potluck, you might want to wait dressing it till ready to serve.

Recipe, styling and photography by Monica Schwartz @lifeoutofbounds See more recipes at #food #foodphotography #recipe #salad #vegetarian #stellerfood #stelleritalia

  • spectatia_


  • lifeoutofbounds

    @spectatia_ It is, Anne, I can't have enough of this salad. 😋

  • lifeoutofbounds

    Thank you @Steller and @jbell for sharing my recipe. 😊🙏🏼 More to come. 😋

  • dominickers

    What is Buratta please? Cheese perhaps? I haven't heard of it but I'm gonna try this salad! Looks good enough to eat.

  • lifeoutofbounds

    Hi @dominickers Yes, burrata is an Italian cheese similar to mozzarella but richer and creamier. It can't be imported because it is super fresh and does not last long. I find some really good burrata made by local dairies here in California, so maybe you can, too, where you are. Otherwise, you can substitute it with a good quality fresh mozzarella, preferably buffalo one (made with buffalo's milk instead of cow's). 😊

  • dominickers

    @lifeoutofbounds thank you! Nothing so exotic here but I can use mozzarella as you suggest. 😏😎