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Simple Summer Caprese Salad

In this episode, chef Scott Conant will show you how to make a tantalizing peach and caprese salad that'll be a hit at any summer function! This fresh summer meal recalls memories of spending holidays with his family where there was always an abundance of food. Also featured, a spotlight on pitmaster, Leslie Roark Scott, who discusses what she views as the only real American cuisine: BBQ.


Simple Summer Caprese Salad

DIFFICULTY:

TIME: 10 active; 40 total (salad marinates in fridge for 30 minutes)

SERVINGS: 4

'FOOD FOR THOUGHT' SIDE DISH: Why BBQ is the Most Uniquely American Cuisine

Burrata & Peach Salad

Recipe note: If you're looking for a quintessential summer cocktail to wash down this summer salad, try the San Remo. Recipe below.


Ingredients

  • 2 tbsp extra-virgin olive oil
  • 2 tsp red wine vinegar
  • 1 ½ lbs heirloom tomatoes, preferably a mix of sizes and colors, cut into 1/2-inch pieces
  • 1 lb ripe peaches (2 large), peeled, pitted, and cut into 1/2-inch pieces
  • 2 tbsp fresh basil chiffonade
  • kosher salt and freshly ground black pepper
  • 8 oz burrata
  • flaked sea salt
  • A few torn leaves of young spicy greens, such as baby mustard greens or arugula

Directions

  1. In a medium bowl, whisk olive oil into the vinegar. Add the tomatoes, peaches, and basil, and toss gently to coat. Season with kosher salt and black pepper and let sit for at least 30 min and up to 2 hours.
  2. Slice the burrata in half. With the cut side up, slice each half lengthwise and then crosswise to create 1-inch pieces. Carefully transfer the burrata to serving plates, leaving space in between each piece. Season each piece of burrata with flaked sea salt and a little black pepper.
  3. Toss the tomatoes and peaches together, then distribute evenly on the plates, next to and on top of the burrata. Drizzle a little of the juices from the tomatoes and peaches over the plate.
  4. Sprinkle the torn greens on top of the salad and serve while it’s cold.

San Remo Cocktail


Ingredients

  • 1.5 oz sweet vermouth, such as Carpano Antica
  • 1 oz elderflower liqueur, such as St. Germain
  • 1 oz orange juice
  • 1 oz bitter orange liqueur, such as Campari
  • .5 oz bourbon
  • Juice of ½ lime
  • Ice
  • Orange twist, for garnish

Directions

  1. Combine the vermouth, elderflower liqueur, orange juice, orange liqueur, bourbon and lime juice in a shaker filled with ice.
  2. Shake well and strain over ice in a rocks glass.
  3. Garnish with the orange twist.

Note: For larger batches, everything can be mixed in larger quantities, then shaken as needed.

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About

Chef Scott Conant has frequently appeared on the Today Show, Good Morning America, and The Rachael Ray Show among others. He has been a recurring judge on Chopped for over ten years, which is consistently one of Food Network's highest rated programs as well as host of Best Baker in America seasons 2 and 3. Most recently, Scott became the host of Food Network’s dessert-themed spinoff, Chopped Sweets that premiered this past February. Scott Conant is a humble, passionate, and award-winning chef, business owner, husband, and father. For more about Scott Conant visit scottconant.com.

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