Late July Sunshine
It’s nearing the end of July and that means plenty of hot summer days and warm summer nights, at least here in the Northern hemisphere! I (Emma) am back in the US for a few weeks, and summertime here is significantly warmer than in the UK. With the exception of the recent heatwave in the UK, of course, which was absolutely insane and definitely on par with the Philadelphia summer heat and humidity. Anyway, warm summer days mean we don’t really feel like turning our oven on to cook dinner, which is totally understandable. That’s why a simple, delicious, and hearty summer salad is such a staple for us these days!
Summer Flavors
We like to try to stick to fruits and vegetables that are in season when we can – and that’s why for this salad, we were inspired by the fresh nectarines in the store! If you haven’t had fruit in a salad before, don’t knock it ’til you try it – the combination of salty prosciutto, creamy burrata, and sweet nectarine is amazing! Paired with crunchy croutons and peppery arugula, it makes for a perfectly balanced dish.
Today’s Recipe
Today’s recipe is not particularly Scandinavian, so apologies for not sticking precisely to our brand 😂 But we would also argue that this salad has its place at a nice summer dinner party or evening sitting outside, which is very “hyggeligt,” as we say in Danish! Regardless of whether it could be called Scandinavian or not though, this salad is just so delicious and we wanted to share the recipe with you. Of course, it’s a salad, so this is less of a precise recipe and more of a simple combination of ingredients. But luckily, that just means that you can customize it however you see fit! Spinach instead of arugula, peaches instead of nectarines, parmesan instead of burrata – whatever makes you happy.
Nectarine, Prosciutto & Burrata Summer Salad
Ingredients
- 2-3 ripe nectarines (or peaches)
- 2 large handfuls of baby arugula
- 2 oz prosciutto, thinly sliced
- 8 oz burrata
- A handful of bread croutons (can be store-bought or homemade! See the recipe for a description of how we make ours!)
- 1/4 small red onion
- Fresh basil for garnish
- Olive oil
- Salt and pepper to taste
- Balsamic glaze or balsamic vinegar
Instructions
- If making homemade croutons, preheat your oven to 400 F (204 C). Cut up 3 slices of stale or frozen bread into 1 inch cubes; spread out on a baking sheet and add olive oil, garlic powder, salt, pepper, and dried oregano. Bake for 10-15 minutes until you see the edges get golden brown. Remove from the oven and let cool.
- Prepare your ingredients by slicing your nectarines and red onion.
- We build this salad on a platter, but you can also make it in a bowl! Layer your arugula, croutons, red onion, peaches, and slices of prosciutto on the serving dish. (Feel free to adjust exact amounts to taste!)
- Break open the burrata and place on top of the salad; add basil to garnish.
- Top with salt and pepper, olive oil, and balsamic glaze. Enjoy!
