with each season comes a fresh crop of produce
In acknowledgement of the first day of summer, I’m giving you the eponymous “June Salad,” a dish packed with the best ingredients of the season. One of my favorite things about the changing season is discovering the new fresh produce that goes along with it. Rich butter lettuce, with crispy radishes, and juicy blackberries are the highlights of this dish. Not to mention the bright colors, and delicate edible flowers that garnish the large lump of creamy burrata. Now, I hope you go enjoy this salad as well as the summer sun, because need I remind you – this season is fleeting!
⟶ the recipe
june salad with blackberries & burrata
ingredients
2 cups torn butter lettuce
4-6 radishes, sliced
1 cup chopped cherry tomatoes
1 ounce torn prosciutto
2 balls of burrata, cut in half
1 cup fresh blackberries
Drizzle of olive oil
Drizzle of balsamic vinegar
Prep time
15 minutes
Cook time
0 minutes
Total time
15 minutes
4 servings
instructions
Assemble 4 dishes with butter lettuce, sliced radish, tomatoes, and torn prosciutto.
Add half of a burrata ball to the center of each dish. Top with blackberries.
Drizzle olive oil and balsamic over the top of the salad. Feel free to add some edible flowers just for fun!
⟶ modifications
- There are a ton of different ways you can modify this salad. I like to use the freshest ingredients possible and whatever is in season, so I used the butter lettuce, radishes, and blackberries I picked up from the farmer’s market. You can always use a different type of berry or lettuce. Arugula would also work great with these ingredients
Make this vegetarian by skipping the prosciutto
