Peach, Bufala Mozzarella, and Pickled Red Onions 水牛乳酪蜜桃沙拉佐醃洋蔥

Being from Georgia, it’s a sin if you don’t love and religiously eat peaches throughout the summer. But since moving to Taipei the realization that the peach season is much shorter than Georgia’s means you must take full advantage. This summer salad marries the luscious and succulent flavor of the peach with the fresh, creamy bufala mozzarella while the pickled red onions add the nice bite and a beautiful vibrancy to the salad. You end up with a salad that’s really quite refreshing and easy to make!

Processed with VSCO with hb2 preset

每每看到路邊小發財車前,擺著一顆顆又粉又肥的水蜜桃,就讓我想起還住在亞特蘭大時,那家我們跟婆婆會去逛的蔬果店。明明離城市只有幾條街的距離,老闆娘特濃的南方口音為這個小店加滿人情味,每顆果實都在發亮,而我選擇在水蜜桃前停下腳步思索幾秒,老闆娘這時一個箭步走到我身邊,現切給我品嚐。

啊!就是這個爽朗又多汁的甜,總是把我拽回2015的夏天。

珍貴的回憶就用更特別的方式好好回味吧!比起直接切來吃,做成一道有層次的沙拉好像更不枉費這顆蜜桃長得如此粉又肥,follow我們的作法一起向粉又肥蜜桃說聲感謝吧。(什麼怪結論)

(往下拉看中文食譜)
Serves 2-4

  • 2 ripe peaches, sliced
  • 125 grams bufala mozzarella
  • A big handful of basil, torn or roughly chopped
  • 1/4 cup pickled red onions
  • 1/2 lemon, zested and squeezed
  • 2 tablespoons almonds, sliced and toasted
  • Drizzle of extra virgin olive oil
  • Sea salt and black pepper, for serving
  1.  Slice the peaches and roughly tear the mozzarella into bite size pieces.
  2.  Place on plate and top with basil, pickled red onion, lemon juice, and a drizzle of extra virgin olive oil.
  3.  Finally add your almonds and lemon zest with a little sea salt and crushed black pepper. Serve immediately!

兩到四人份量

  • 2 顆水蜜桃,選水分多的那種,切片
  • 125 克水牛乳製莫札瑞拉乳酪
  • 1把羅勒,大略撕碎或切碎
  • 1/4 杯醃製紅洋蔥
  • 1/2 萊姆,削取碎萊姆皮後,擠萊姆汁
  • 2 桌匙杏仁,切片並稍微烤一下
  • 橄欖油
  • 海鹽、黑胡椒
  1.  水蜜桃切片後,將水牛乳酪大略撕成可入口的大小。
  2.  將步驟1擺盤後,放上羅勒、醃紅洋蔥、萊姆汁,並且淋適量橄欖油。
  3.  最後,加上杏仁片、萊姆果皮、些許海鹽與黑胡椒,立即上桌!

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