Summer isn’t over
and a recipe for burrata Caprese salad with peaches, tomatoes and basil drizzle
The last time I checked, the autumn equinox isn’t until September 23.
Yet to hear tell of it, summer is officially over as of this weekend.
I guess it’s to be expected. The start of September signals back to school and with that, the inevitable speeding up of time—and traffic. The city’s pulse beats a faster tempo, and as the days get shorter, we’re already mentally bracing for the dark, cold season ahead.
Although the thermostat may still be high, there are telltale signs that summer is slipping out the back door. School supplies and Halloween costumes for sale. Crisp mornings and cardigan evenings. And, nestled in between the still-lush green leaves of the towering trees, flashes of red and gold that will inevitably come tumbling down to crunch beneath our feet.
It’s enough to make you want to start hibernating now.
We like to say that there are 365 seasons of the year, when each day finds certain ingredients in their absolute prime state.
—Barbara Damrosch and Elliot Coleman, Four Seasons Farm
Just because the calendar has turned the page on August doesn’t mean I’m done with beautiful summer produce. It’s why I love the way chef Joshua McFadden thinks about summer—not as one season, but three: early, midsummer and late summer, each with its distinctive stars of the show. Late summer, the season we’re in right now, is achingly abundant. There’s glorious corn to be had, peaches and shell beans and baby eggplants and oh those tomatoes.
When I see the root vegetables begin to make an appearance, I’ll know I should start making soup and curling up under a blanket. But until then, I think I’ll leave it to the farmers to tell me when summer is really over. And while there’s at least one ripe tomato to be had, I say the season of plenty is alive and well.
Burrata Caprese salad with peaches, tomatoes and basil drizzle
Melissa Clark, Dinner: Changing the Game
serves 4
My friend Lisa is a self-deprecating home chef. She makes fun of her food-splattered cookbooks, downplays her recipe improvisations, and in true Canadian fashion, apologizes if things don’t seem fancy enough. But each and every time, eating at the home of Lisa and Charles is always delicious—and always fun.
Lisa and Charles love great food, wine and company, and with true gusto and generous hospitality, cook together to create memorable meals. With both tomatoes and peaches at peak perfection, Lisa thought that the burrata Caprese salad with peaches, tomatoes and a delightful basil drizzle from Melissa Clark would be the perfect starter for dinner. The tomatoes and basil were from her garden, an even nicer touch of true in-season eating.
Ingredients
3 tablespoons pine nuts
⅓ cup packed fresh basil leaves, coarsely chopped
1½ teaspoons fresh lemon juice
½ teaspoon fine sea salt
¼ cup extra-virgin olive oil, more as needed
1 whole burrata cheese (usually about 6 oz)
3 firm-ripe peaches, cut into wedges
1 pound ripe tomatoes, cut into wedges (or use cherry tomatoes, halved or left whole)
Flaky sea salt
In a small skillet over medium heat, toast the pine nuts, shaking the skillet occasionally, until they are golden, about 3 to 5 minutes. Pour the pine nuts into a small bowl and set them aside.
In a blender, combine basil, lemon juice, sea salt and olive oil. Puree until a chunky dressing forms (you don’t want this to be perfectly smooth; the irregular texture is nice with the creamy cheese).
Place the burrata in the center of a large platter, and arrange the peaches and tomatoes around it. Spoon the dressing over the cheese and the fruit. Drizzle with additional olive oil, and top with the toasted pine nuts and a sprinkling of flaky sea salt.