Avocado, Mango and Burrata are among the most popular products worldwide at the moment, undisputed protagonists of aperitifs, brunches and recipes that light the algorithms of social media across the platforms. Why not put them all together, then? This time we want to suggest a delicious, yet maybe unexpected recipe and our usual wonderful wine pairing. Ideal for summer, when dinner needs to be first of all light and fresh, and it only takes a few minutes to prepare. 

Let’s start with the ingredients:

• 1 mango, halved, peeled and pitted
• 1 avocado, halved and pitted
• 1 small heirloom tomato, cut into bite sized pieces
• 2 cups fresh arugula
• 4 tbsp fresh mint, torn
• 1 fresh cayenne pepper, thinly sliced (optional)
• 2 slices of prosciutto
• 1 burrata
• 2 tbsp white wine vinegar
• 1/2 tsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper
• Olive oil cooking spray

1. Preheat a cast-iron grill pan over medium to medium-high heat. Cut the avocados and mango in half lengthwise and remove the seeds. Lightly coat the cut sides with olive oil spray. Place them on the grill pan, cut side down, cooking for about 2 minutes. Turn the mango to get criss cross marks and grill for another minute on each side. Remove from the pan and set aside. 
2. Meanwhile, whisk together white wine vinegar, Dijon mustard, and olive oil for the vinaigrette. Season to taste with salt and pepper.
3. Divide the arugula and place it in the bottom of the serving dish. Add the tomato wedges and prosciutto torn into pieces. Slice the burrata and put it in the salad. Finely dice avocados and mango, and then toss it into the mixture. Pour over the rest of the vinaigrette and scatter over the mint. 

With a cast iron grill pan, you can create a stunning summer salad from simple ingredients in only 10 minutes. When store-bought mangoes are unripe, grilled peaches are a seasonal substitute. Either way, they both provide a delicious contrast to creamy burrata and salty prosciutto. Truly effortless, albeit richly seasonal.

To enrich the flavors of this preparation, try our Dogajolo Toscano Bianco IGT 2024. This white ‘Super-Tuscan’ comes from vineyards at estate-grown places in the hills of Chianciano and Montepulciano (Siena), chosen for their good conditions. 

The vineyards are dry-farmed; Chardonnay, Grechetto, and Sauvignon Blanc are planted here. After destemming, the grapes undergo short skin contact and then are pressed softly and allowed to settle before fermentation under temperature-controlled conditions. 

The wine is racked off, filtered and kept at low temperatures to preserve its fresh aromas and allow natural stabilization to occur, without chemical clarifiers. A straw-yellow wine with green tints; pleasantly fruity and aromatic; medium-bodied with bright acidity: a dry, soft, velvety finish. Best served at 10–12°C.