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SideChef
Recipes
Gluten-Free
Late Summer Harvest Salad

12 INGREDIENTS • 5 STEPS • 25MINS

Late Summer Harvest Salad

Recipe
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.
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
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.
25MINS
Total Time
$10.48
Cost Per Serving
Ingredients
Servings
2
us / metric
Honey Rosemary White Balsamic Reduction
White Wine Vinegar
1/2 cup
White Wine Vinegar
Honey
4 Tbsp
Honey
or Agave
Fresh Rosemary
1 sprig
Fresh Rosemary
Salad
Burrata Cheese
4
Burrata Cheese
Heirloom Tomato
2
Heirloom Tomatoes, sliced
Cherry Tomato
1/2 cup
Cherry Tomato, sliced
Peach
2
Peaches, sliced
Black Grapes
1/2 cup
Black Grapes, halved
Fig
8
Figs, quartered
Fresh Basil
1 handful
Fresh Basil
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Coarse Salt
to taste
Coarse Salt
Nutrition Per Serving
VIEW ALL
Calories
1168
Fat
78.9 g
Protein
43.3 g
Carbs
105.0 g
Love This Recipe?
Add to plan
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Late Summer Harvest Salad
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
Cooking InstructionsHide images
step 1
Add White Wine Vinegar (1/2 cup), Honey (4 Tbsp), and Fresh Rosemary (1 sprig) to a small saucepan and whisk to combine
step 1 Add White Wine Vinegar (1/2 cup), Honey (4 Tbsp), and Fresh Rosemary (1 sprig) to a small saucepan and whisk to combine
step 2
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.
step 3
Gently break open each Burrata Cheese (4) ball and arrange them on a large shallow bowl or platter.
step 4
Artfully arrange and the sliced Heirloom Tomatoes (2) and Cherry Tomato (1/2 cup) followed by the Peaches (2), Figs (8), Black Grapes (1/2 cup), and Fresh Basil (1 handful).
step 5
Drizzle the salad with Extra-Virgin Olive Oil (4 Tbsp) and the balsamic reduction. Sprinkle with Coarse Salt (to taste) and serve.
step 5 Drizzle the salad with Extra-Virgin Olive Oil (4 Tbsp) and the balsamic reduction. Sprinkle with Coarse Salt (to taste) and serve.
Tags
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Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegetarian
Labor Day
Salad
Spring
Side Dish
Summer
Vegetables
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