Peach and Burrata Salad

Name: Peach and Burrata Salad
Total time: 15 min
Yield: 4 personnes
Ingredients: 3 medium ripe peaches, thinly sliced; 1/2 cup baby arugula; 1 tbsp fresh basil, thinly sliced, plus small leaves for garnish; 1/4 tsp fine salt; 1 tbsp + 1 tsp olive oil, divided; 2 tsp thick balsamic vinegar or balsamic glaze, divided; 8 ounces burrata (2 balls); 1 1/2 tbsp chopped roasted pistachios; Freshly ground black pepper; Flaky sea salt (optional); Crostini or crusty bread (optional)

Fresh arugula, basil, and ripe peaches provide the foundation for this vibrant summer salad. Creamy burrata cheese serves as the centerpiece, finished with a crunch of roasted pistachios and a splash of balsamic.

15 min

4 pers

no cooking

Entrée

vegetarian

gluten-free

summer

peach

Cookie and Kate

Ingrédients

4 pers

3 medium ripe peaches · thinly sliced
1/2 cup baby arugula
1 tbsp fresh basil · thinly sliced, plus small leaves for garnish
1/4 tsp fine salt
1 1/3 tbsp olive oil · divided
2 tsp thick balsamic vinegar or balsamic glaze · divided
8 ounces burrata · 2 balls
1 1/2 tbsp chopped roasted pistachios
Freshly ground black pepper
Flaky sea salt · optional
Crostini or crusty bread · optional

Préparation

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