burrata, lemon basil, peach, salad, shrimp, summer salads, tomato
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summer salads


My friend and I were bored and she had an idea to make summer salads. These are two great summer salad recipes we found to make that are good for any occasion.. lunch, dinner party or potluck. The first is a lemon basil shrimp salad that takes a bit longer to prepare and you have to wait to marinate. We didn’t make the parmesan baskets and we also didn’t wait to marinate or chill as the recipe stated.. basically, we are terrible at following directions but nevertheless, it turned out yummy! (we were hungry & eager to eat!)

The second recipe is for a tomato, peach & burrata salad. This is so easy to make.. just chop up your tomatoes, peaches, heat up balsamic vinegar, drizzle that and some burrata & basil and it’s ready! Two important things: make sure your peaches are ripe and juicy and although the recipe says you can substitute burrata for mozzarella, I recommend sticking with burrata. It’s creamier and I think it is better for this salad.

* Lemon basil shrimp salad

Yield: Makes 8 servings
Prep time: 20 Minutes
Chill: 8 Hours

3 pounds unpeeled, cooked large shrimp
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced

Lemon-Basil Marinade
1/2 cup chopped fresh basil
16 cups salad greens
8 Parmesan Baskets (optional)
Fresh Lemon Vinaigrette

1. Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.

2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.

* Tomato, peach & burrata salad
Tomato, Peach, & Burrata Salad
Yield: Serves 4

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

1/3 cup balsamic vinegar
2 large tomatoes, cut into pieces
2 large peaches, cut into pieces
6 ounces burrata cheese, cut into pieces
3 tablespoons freshly chopped basil

1. To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount, about 15 minutes. Remove from the heat and set aside.

2. Meanwhile, place the tomatoes and peaches on a platter or plate. Top with burrata cheese chunks and basil.

3. Drizzle the balsamic reduction over the salad and serve.

Note-you can find burrata cheese in most grocery stores in the cheese section. If you can’t find it you can substitute fresh mozzarella. Burrata cheese is very soft and will not slice well. Just add the creamy chunks to the salad!

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