Califonia Bountiful
Side Dish

Summer burrata salad with shaved squash, apricots and rosemary vinaigrette

Pair up summertime fruits and vegetables to make this mouthwatering salad!

Chef Justin Green
Hawks Public House, Sacramento

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6 apricots, quartered
3 tbsp. and 1 cup extra virgin olive oil
2 sprigs fresh thyme
4 mixed summer squash
1/3 cup red wine vinegar
1 sprig rosemary, chopped
1 cup pine nuts, toasted
1 (4- to 6-oz.) piece burrata cheese, halved
1/2 bunch basil, leaves torn
Salt and pepper, to taste


Place apricots, 3 tbsp. olive oil, thyme and a pinch of salt in a bowl. Let marinate at room temperature for about 30 minutes. Meanwhile, shave squash lengthwise using a mandoline and set aside.

Make vinaigrette by combining remaining 1 cup olive oil, vinegar, rosemary and half the pine nuts in a blender for about 30 seconds or until incorporated.

To serve, place burrata halves in the bottom of a bowl and season with a little salt and a splash of olive oil to taste. Place shaved squash on top of burrata and season with vinaigrette and additional salt. Top with basil and apricots. Finish with remaining pine nuts.

Serves 2 as a main-course salad or 4 as an appetizer

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