Recipe Image

Servings:

Late Summer Harvest Salad

In honor of my love for summer, I present to you this late summer harvest salad, which is all that I want to eat right now. A gorgeous ensemble of everything that is ripe and in season at the moment – this salad needs to happen in your life before summer is over.

Total Time

25min

0.0

0 Ratings

Author: Ful-Filled

Servings:

Ingredients

Honey Rosemary White Balsamic Reduction

•

1/2 cup

White Wine Vinegar

•

4 Tbsp

Honey

or Agave

•

1 sprig

Fresh Rosemary

Salad

•

Burrata Cheese

•

Heirloom Tomatoes , sliced

•

1/2 cup

Cherry Tomatoes , sliced

•

Peaches , sliced

•

1/2 cup

Black Grapes , halved

•

Figs , quartered

•

1 handful

Fresh Basil

•

4 Tbsp

Extra-Virgin Olive Oil

•

to taste

Coarse Salt

Cooking Instructions

Add White Wine Vinegar (1/2 cup) , Honey (4 Tbsp) , and Fresh Rosemary (1 sprig) to a small saucepan and whisk to combine

Cook over medium heat until the liquid comes to a simmer. Simmer for 10-15 minutes until reduced to 1/4 cup. The mixture should be thickened and coat a spoon when adequately reduced. Strain the reduction into a small dish and reserve.

Gently break open each Burrata Cheese (4) ball and arrange them on a large shallow bowl or platter.

Artfully arrange and the sliced Heirloom Tomatoes (2) and Cherry Tomatoes (1/2 cup) followed by the Peaches (2) , Figs (8) , Black Grapes (1/2 cup) , and Fresh Basil (1 handful) .

Drizzle the salad with Extra-Virgin Olive Oil (4 Tbsp) and the balsamic reduction. Sprinkle with Coarse Salt (to taste) and serve.

Nutrition Per Serving

CALORIES

1168

FAT

78.9 g

PROTEIN

43.3 g

CARBS

105.0 g