Peach Burrata Salad
This summer, I got to travel to Italy (!!!) with my family and am inherently craving all the fresh dishes like this. There’s the saltiness of the creamy burrata and prosciutto met with blistered cherry tomatoes and crisp peach slices, of course. Every taste of this antipasti platter is loaded with light flavors that make for the perfect appetizer or side dish!
Ingredients:
1/3 cup cherry tomatoes
3 tbsp extra-virgin olive oil
2 cups arugula, optional
2 peaches, medium-sized
2-3 burrata balls
fresh basil leaves
6 slices prosciutto
2 tbsp balsamic vinegar
sea salt
black pepper
Directions:
Preheat the oven to 500°F.
Halve the cherry tomatoes, toss them in 1 tbsp of the olive oil then place them face-down in an oven-safe dish. When the oven is preheated, let them broil for 10 minutes, or until blistered (keep an eye on them so they don’t burn).
On your serving platter of choice, lay down the bed of arugula as the base, if using. Slice the peaches and burrata into medallions as thin as desired.
Create this pattern: lay down 2 peach slices, 1 burrata medallion, then a few basil leaves. Continue this until you run out of ingredients.
Spread the tomatoes and prosciutto, drizzle the remaining olive oil and balsamic vinegar and sprinkle the salt and pepper over the top to taste.
Let chill in the fridge for 15 minutes or enjoy right away with toasted sourdough or simply with a fork and knife! Store leftovers, if any, in an airtight container in the fridge.
