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100 No-Cook Recipes For Summer Heatwaves

By,
Gourmandize

© A Couple Cooks

Peach, Heirloom Tomato and Burrata Salad

Tomato salads are a go-to summer dish, but this one adds a few special touches that will quickly make it a star in your weeknight dinner rotation. Take this salad from seasonal classic to summer superstar by layering in slices of perfectly ripe late-summer peaches, tossing in a generous handful of fresh basil leaves, and topping it all off with dollops of ultra-creamy burrata!


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Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!