# Burrata & Peach Summer Salad

American recipe from Chef Jason McKinney, about 40 minutes, serves about 2.

Use the best burrata you can find — it should be creamy and fresh.

- Total time: about 40 minutes (estimated)
- Hands-on: about 25 minutes
- Serves: about 2
- Level: Easy
- Cuisine: American

## Ingredients

- ½ bu Basil
- ½ bu Parsley
- 1 bu Green Onion
- ½ bu Cilantro
- ½ bu Mint
- 2 ea Peach (I get one white & one yellow)
- 1 ea Corn
- 4 (6 oz) Burrata
- ½ cup Evoo
- 1 ea Lemon
- 2 tbsp champagne vinegar
- 2 ½ tbsp honey
- ½ cup Farro
- 1 ½ cups chicken stock
- 1 clove garlic
- 3oz Pickled jalapenos
- 1 fresh jalapeno
- truffle salt or flaky sea salt (or kosher)

## Method

1. In a small pot on medium-high heat, stir together the farro, broth, garlic clove, and a Pinch of truffle salt or flaky sea salt.
2. When the broth begins to boil, turn the heat to medium-low. Simmer, stirring occasionally, until the liquid has absorbed and the farro is al dente, about 20 minutes.
3. Pick the parsley, cilantro, mint, and basil. Set some of each aside for garnish. Chiffonade the basil.

## Tools

- Cutting board
- Knife
- Blender
- Nonstick saute pan
- Pan spray
- Zester
- Small pot
- Whisk
- Spatula
- Tongs

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/end-of-summer-salad-fruit-greens-and-burrata-with-a-herbaceous-dressing
By Chef Jason McKinney. Free to cook; please link the page when you share it.