a summer delight: peach, cherry, and kelp salad

As we kick off the official start of summer, the sun reaches its zenith, and it becomes more hot and humid here on the coast of Maine, our taste buds often crave something refreshing, light, yet rich in flavor and deeply satisfying. Enter the Peach, Cherry, and Kelp Salad—a symphony of sweet, savory, and tangy notes that dance on your palate. 

The vibrant colors and fresh farmers market ingredients make this salad a visually appealing dish that’s sure to impress at summer gatherings or just hit the spot during a midday lunch break. However, this salad is more than just a feast for the senses; it’s a powerhouse of health benefits packed into a beautiful, colorful bowl. Your taste buds—and your body—will thank you.

a sweet & savory symphony - the richness of the dish

This salad is a masterclass in balancing sweet and savory flavors. The perfect green canvas, fresh spinach is used as the base of this salad offering a mild, slightly sweet taste that complements the other ingredients without overpowering them. 

Next, the combination of grilled peaches and cherries creates a luscious, fruitiness. Grilling peaches enhances their natural sweetness, giving them a slightly caramelized flavor that pairs perfectly with the tartness of fresh cherries. These fruits provide a vibrant, juicy contrast to the earthy, slightly briny, salty and umami notes of our organic ocean farmed kelp flakes which are topped on this summer salad. If you’d like to make this salad even sweeter, add a touch of honey to your grilled peaches. 

The addition of burrata cheese introduces a creamy, indulgent element to the salad and also helps make this salad feeling satiating. Burrata, with its delicate outer mozzarella shell and rich, creamy interior, melds beautifully with the fruit, kelp, and spinach, creating a harmonious blend of textures and flavors. If you’d prefer to use fresh mozzarella balls for this salad, they are a wonderful substitute for burrata. 

Lastly, drizzling balsamic glaze over the top adds a tangy sweetness that ties all the components together. The glaze’s rich, syrupy consistency enhances the grilled peaches' and cherries' natural flavors, making each bite a delightful experience.

health benefits of peach, cherry, and kelp salad

Beyond its delightful taste, this salad is a nutritional powerhouse. Each ingredient brings a host of health benefits. Let’s start with peaches. 

• grilled peaches: Rich in vitamins A and C, peaches help boost the immune system and much like our hero ingredient organic kelp, peaches promote healthy skin. They also contain fiber, helping to aid digestion.
• cherries: Packed with antioxidants and anti-inflammatory compounds, cherries are great for reducing inflammation and improving heart health. They are also a good source of fiber and vitamins C but also offer a boost of vitamin K, and potassium.
• spinach: This leafy green is loaded with vitamins A, C, and K, as well as folate, iron, and calcium. It’s excellent for bone health, boosting the immune system, and improving vision.
• organic kelp flakes: Kelp is a fantastic source of iodine, which supports thyroid function. It’s also rich in vitamins, minerals, and antioxidants, contributing to overall health and well-being, healthy skin and digestion.
• burrata cheese: While burrata cheese is a more indulgent ingredient in this dish, burrata does provide a source of protein and calcium, both essential for muscle function and bone health.
• balsamic glaze: Made from balsamic vinegar, and when used in moderation, you may be surprised to learn that even a high-quality balsamic glaze can offer some health benefits like antioxidants that can help with blood sugar regulation and digestion. 

prep time: 10 min

cooking time: 10 mins

you’ll need:

• 1-2 handfuls spinach leaves
• 1 peach, pitted and chopped into chunks
• 2 handfuls cherries, pitted and cut in half 
• 1 burrata cheese ball 
• 1 tbsp Organic Kelp Flakes
• Drizzle of balsamic glaze
• 1 tbsp olive oil 

directions: 

Wash all fruit well and then set cherries aside. Chop the peach into roughly 1” chunks and place into a pan on low heat with olive oil to saute peaches until lightly browned. Should take roughly 10-15 minutes. 

While peaches are browning, in a bowl or on a plate, lay out spinach and then chop cherries in half or quarters. Add cherries to the top of the spinach bed. 

Next, remove peaches from heat and add to the spinach bed. If you’d prefer extra sweetness, lightly toss peaches in honey before adding to the salad. 

Place a ball of burrata cheese in the center of the salad. We like to dab cheese with a paper towel before this step to remove any excess liquid from the cheese, but this is optional. 

Then, sprinkle Organic Kelp Flakes generously across the top of the cheese and salad and finish off with a drizzle of balsamic glaze all over. 

When ready to serve, cut open the burrata cheese ball so inside cheese can spread across the salad.