Written by Hannah Holbrook and Elizabeth Goldwait

We all swoon for @eyeswoon! Athena Calderone has made a name for herself as one of the most coveted Interior Designers on social media. Her atypical approach to design is sought after by designers and admirers alike who haven fallen in love with her “graceful yet juxtaposed pairings” - our team included!

One of the things we love most about Athena is her organic touch. From interior design to recipes, she takes a hands-on, quality approach to everything she does. We couldn’t wait to try out one of her recipes, and what would be a more perfect one to start with than the Peach + Burrata salad - we do come from the Peach State, y’all.

The ingredients are simple, the instructions are quick and easy, and the result is an explosion of creamy, sweet, yet tangy goodness with a fresh splash of lime and basil. It is the perfect appetizer for a summer dinner party, a date-night, or a wine night with your girls.

We got all of our ingredients at Trader Joes and highly recommend using them or a local farmer’s market, such as The Pearson Farm in Georgia.

INGREDIENTS

Serves 4:

8 ounces burrata
2 peaches, halved and thinly sliced
1 cup basil, green and purple (if you can find)
1 shallot thinly sliced
1/4 cup white wine vinegar
1 teaspoon sugar
Flaky sea salt
Course freshly ground pepper
2 tablespoons olive oil for drizzling
1 lime for zesting

THE PREP

Toss shallots, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit for 15 minutes then pour off pickling liquid, reserving liquid.
Place burrata on a plate, roughly torn and pulled apart at the center. Top with sliced peaches, basil and pickles shallots.
Drizzle with oil and 1-2 tablespoons reserved pickling liquid.
Season with salt and pepper and finish with a zesting of lime.