August: Burrata with Macerated Peaches & Shallots

I think I have eaten this combo at least 3x a week during peach season.

Local peaches have been the BEST this summer, and I am happy about it.

Paired with tomatoes and mozzarella is a good thing, but this salad is even better.

This is an August thing, when the days are hot and sticky and you only want to eat local produce with very little fuss.

Here's how:

Slice up some peaches and shallots in a bowl and macerate them with a little red wine vinegar and a squeeze of honey.

Leave on the counter for at least 15 minutes to an hour.

Pour over a fresh ball of mozzarella or burrata and sprinkle with fresh basil leaves and mint.

Sea salt & olive oil to finish.

Enjoy!