Summer assembly at its most persuasive: cream-hearted burrata torn over ripe peaches, arugula, aged balsamic, and your best oil.
2 balls
🧀 Burrata ›
room temperature — cold mutes it
Mise en place
Before you start
Prep checklist
Burrata — room temperature — cold mutes it
Arugula down, peaches over, burrata torn open in the center — the cream should escape scenically.
💡
Burrata at fridge temperature is a waste of burrata. Thirty minutes on the counter, minimum.
Aged balsamic in thin ribbons, oil generously, flaky salt on the cream, basil torn over. Bread on the side is self-defense.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
·
Kettle chips or a simple green salad
·
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
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