Salads that mix fruit with vegetables – like this one with stone fruit, cheese and lettuce – always succeed because they are very juicy, fresh and with a variety of textures. The addition of cheeses to salad vegetables is a classic that makes the dish more robust and flavorful, so much so that if it is copious enough you can use it as a single dish in the summer, when the galbana to get into the kitchen is superlative.
In this case we use mozzarella, a cheese that always matches summer vegetables, but you can change it for burrata, if you like it better. Personally I’m not a fan of the burrata -“well, what he said, to the stake with her”-, but, hey, you’re free to use it. Yes, I know that the exterior of the burrata is almost the same as mozzarella, but it is the interior, that stracciatella, which I dislike. Nobody is perfect.
The apricots -which you can also change for peaches- are slightly caramelized in the pan with a little brown sugar, but you can do without the sugar if you want, simply by passing the fruit through the griddle to nuclear melting point so that they are roasted and cooked slightly . Any other fruity suggestions for this dish? Nectarines could also do great, even medlars. Regarding the lettuce, I would keep the lettuce for its crunchiness, but you can change it for the one you like the most (as long as it is not iceberg, please and thank you).
That of using good seasonal products and not turning the fruit into jam.
for 4 people
- 8 apricots or 2 or 3 peaches
- 2 tsp brown sugar
- 2 lettuce hearts (or 4 if they are small)
- 2 large tomatoes
- 1 handful of mint leaves
- 12 mozzarella balls or a burrata
- Virgin olive oil to taste
- dried oregano to taste
- Salt to taste
- freshly ground black pepper
Wash and cut the lettuce and tomatoes, into pieces to taste. Put in a salad bowl.
Cut the stone fruits in half, removing the pits. If using peaches, cut into thick wedges; apricots can be left in halves.
Put the sugar in a nonstick skillet and heat over high heat. Brown and caramelize the fruits on both sides, until they are soft and slightly toasted.
Add the caramelized fruit to the salad bowl, as well as the chosen cheese.
Season with oregano, chopped fresh mint, salt and freshly ground pepper. Serve immediately.
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#Apricot #cheese #lettuce #salad