Summer Peach Balsamic Explosion

September 14th, 2011  |  Free of Gluten, Fruit, Salads  |  0 Comments

Yeah, yeah, yeah the farmer's market ripe juicy tomatoes are great this time of year....yeah, yeah, yeah, and sure BURRATA in and of itself is a party in your mouth.. yeah yeah yeah. This, my friends, THIS is the ultimate tastebud disco...seriously.  It's called Summer Peach Balsamic Vinegar and it just doesn't. get. any. better.

It's sweet and tart and it makes you want to pour yourself a glass and DRINK it!

The Discovery:  Okay, so my mother-in-law had some creepy cancer cells that attacked her in between her toes and she had to have them cut out (TMI?) and she's been laid up [completely unable to walk or leave the house] for a MONTH! The only good news about it is that her lovely little friends have been doting all over her...bringing her lunches, flowers, etc.

Last week, one of the lovelies named Mrs. Howard brought her over a version of this salad. Now, I know my MIL pretty well, and I'd put money on the fact that Mrs. Howard hadn't pulled out of the driveway before MIL was dialin' me up to tell me about this salad...and to give instruction to get my bottom over to Balboa Island to get her and I both a bottle of this vinegar immediately.

If you live in the OC, you can pick up a bottle on Balboa Island at the new little shop called Olive Oil & Beyond. If you don't live nearby, give them a call--they'll be happy to ship. I'm telling you honest to goodness, that if there ever were a condiment to splurge on, its this one--completely worth the $18.00 price tag. Go ahead and give them a call now...I'll wait to tell you about the salad. 1.888.OLIVYOU

So now that your vinegar is on its way, here's the rest of the details for making the salad.  It is TO DIE FOR... Really.


2 cups watermelon chunks {or balls}
2 cups coarsely chopped yellow heirloom tomatoes {any color will do but the yellow looks pretty next to the melon}
1 large avocado, cut into chunks
1/2 lb- 1 lb burrata cheese, divided into bitesize chunks
1/2 cup cashews, toasted
2 tablespoons fresh basil chiffonade
1/4 cup Summer Peach White Balsamic Vinegar


In a large bowl, combine watermelon, tomatoes, avocado and burrata.  Drizzle with vinegar and top with toasted cashews and basil.  Serve immediately.

In lieu of the peach vinegar, you could mix 3 tablespoons olive oil with 2 tablespoons champagne vinegar and 1 teaspoon of honey and it will still be delicious!

If you can't find burrata in your neck of the woods, try chunks of mozarella, farmers, or ricotta cheese.

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