It happens more often than you’d think. I want to eat something that I think would be so satisfying — to my hunger, my mood, the weather, the day. But to eat it, I’d have to make it. And ugh… I just don’t feel like cooking. Yes, yes, I love cooking. All I think about is food, and where can I buy the freshest produce, and what I want to cook next. But sometimes… I just don’t feel like cooking. That’s when those “toss it all on a plate” dishes come in handy. No cooking necessary, just a bit of assembly and ta-da! A fantastic meal awaits.
peach burrata salad
Peaches go fantastically well with burrata and fresh mozzarella, be they raw or cooked (on the grill, on the stove, in the oven), and if you don’t want to pair them with green beans, well, you don’t have to. Try tomatoes of all shapes and colours and sizes, or thinly sliced cucumber, fresh plums, shaved zucchini, juicy blackberries… or simply enjoy them on their own. Add a squeeze of something sour, a fragrant extra virgin olive oil, a fresh herb or two (if you’ve got some), a pinch of flaky salt and something with a kick to it (some kind of freshly ground pepper or chili) — and that’s it!
peach burrata salad with green beans and thyme
- 1 doughnut peach
- 1 handful green beans
- 1 large ball burrata can also use a ball of fresh mozzarella
- extra virgin olive oil
- ½ a lemon for its juice, though you could use its zest here too
- a tiny handful leaves and/or flowers fresh thyme
- a generous pinch salt for cooking
- flaky sea salt for finishing
- freshly cracked black pepper
- Start by cleaning the green beans, and trimming off their brown tough tips (though do keep the delicate tips)
- Bring a small pot of water to a boil and season it with a generous pinch of salt
- Plop in the beans and reduce the heat so as to achieve a strong simmer. Cook 3-5 minutes, until the beans are vivid green and no longer crunchy, then strain the beans and run them under very cold water to stop the cooking. Set aside to drain
- Using a small knife and cutting board, slice your way around
- the peach, from pole to pole. Pull each wedge out, one by one, and slice again into a thinner wedge if desired
- Time to assemble! Lay the ball of burrata on a serving plate (or cut it in half if you want to plate the dish directly into two servings). Place the cooked beans and peach wedges on and around the burrata as you please, then sprinkle on some fresh thyme and season with the lemon juice, a generous drizzle of olive oil, a healthy pinch of flaky salt and as much black pepper as you’d like.
tip: burrata and fresh mozzarella are usually more flavourful when they aren’t chilled — if you have the time and foresight (I often don’t), take yours out of the fridge 30 minutes to 1 hour before you’d like to assemble the salad
All that’s left to do is dig in. Enjoy!