salad ingredients:
- 8 oz container fresh whole mozzarella or burrata in water
- 4-5 heirloom tomatoes (various sizes and colors)
- 1 container cherry tomatoes
- 2 heads red oak lettuce
- 4 heads radicchio
- 4-5 peaches
- 1 bunch of fresh basil
vinaigrette ingredients:
- 1/2 cup balsamic vinegar
- 2 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 cup avocado oil
- salt and pepper (to taste)
- 1/2 cup of water
directions:
Step 1. Cut your head of lettuce lengthwise and into thin strips. I chose red oak for volume and radicchio for a little spice. Mix your greens, clean them, and pat dry with a towel. Keep in the fridge.
Step 2. Slice your cheese. I chose a 1/2-inch thick half-moon shape so the cheese stands out.
Step 3. Quarter your larger tomatoes and half your cherry tomatoes. The goal is a similar bite size.
Step 4: Slice your peaches into 1/2 inch wedges. Leave the ripe ones as is. Drizzle olive oil and salt on your firmer ones and grill them lightly to bring out the sweetness.
Step 5. In a blender add vinegar, honey, mustard, salt, and pepper. Add a splash of water and blend on low. Bring up to medium and slowly add your oil. When you are halfway through your oil add another splash of water. Finish blending in the oil and stop to taste. If it's too acidic add a little more honey; if it's too thick add a little water.
Build your platter starting with your greens, then layer in the cheese. Add your tomatoes and peaches. Tear whole basil leaves and place them around evenly. Finish by dressing.
Enjoy and share with people you love!
Ciao, Mia
healthywarriormealprep.com