Week 25 – Perfect Summer Salad (Thanks to The Cork Popper!)

The Perfect Summer Salad

Serves 2


  • 1 large chicken breast, skin on
  • 2 slightly underripe yellow peaches
  • Mixed greens
  • 1 cup package burrata cheese
  • 7-8 large basil leaves, julienned
  • A handful of fresh mint, julienned
  • Extra virgin olive oil
  • White balsamic vinegar
  • 1 medium shallot, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Freshly ground pepper
  • Sea salt


Preheat the grill to medium-high.  Place the peaches cut side down on the grill.  Flip them over after about 7 minutes or so and continue to grill the other side.  You want them to be just tender.  Rub the chicken breast with a bit of olive oil and season generously with salt and pepper.  Grill a few minutes on each side until the outside is a crispy brown and the inside is just cooked. Remove both the peaches and chicken to a cutting board.  Slice the chicken into thick slices (or cube it if you prefer).

In the meantime, mix together the vinegar, shallot, mustard and honey with a bit of salt and pepper.  Whisk in the olive oil slowly, allowing it to emulsify the mixture. Toss the greens in the vinaigrette and then plate the greens on two plates.  Top each plate of greens with half of the burrata cheese.  Arrange the chicken slices along one side of the plate and place two peach halves on the other side of the plate.  Sprinkle with the basil and mint and drizzle with some additional vinaigrette, if desired.

Though this meal can stand up to a variety of red or white wines, the best pairing would probably be a Grenache.  We, of course, had it with some Oregon Pinot Noir, which was not unpleasant but nowhere near the perfect pairing this dish deserves.

Place a small handful of greens on each of two plates.  Top each with half of the burrata cheese.