Peach and Burrata Salad

• MR3 medium ripe peaches · thinly sliced
• BA1/2 cup baby arugula
• FB1 tbsp fresh basil · thinly sliced, plus small leaves for garnish
• FS1/4 tsp fine salt
• OO1 1/3 tbsp olive oil · divided
• TB2 tsp thick balsamic vinegar or balsamic glaze · divided
• B8 ounces burrata · 2 balls
• CR1 1/2 tbsp chopped roasted pistachios
• FGFreshly ground black pepper
• FSFlaky sea salt · optional
• CCCrostini or crusty bread · optional

Préparation

1. 1

   In a shallow serving bowl, combine the peach slices, arugula, and sliced basil. Incorporate 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar, stirring gently to combine.

2. 2

   Tear open the burrata balls and place them in the center of the peach mixture. Drizzle with the remaining olive oil and vinegar. Garnish with chopped pistachios, additional basil leaves, black pepper, and a sprinkle of flaky salt if desired.

3. 3

   Serve immediately with crostini or crusty bread on the side, if using.