Summer Peach Burrata Salad
Equipment
Ingredients
Ingredients
ripe peaches (sliced)
2 piece
burrata cheese (whole)
226 g
arugula
60 g
cherry tomatoes (halved)
112 g
blackberries
70 g
pistachios (crushed)
24 g
fresh mint leaves (torn)
6 g
flaky sea salt
2 g
black pepper (cracked)
1 g
extra-virgin olive oil
15 ml
hot honey
15 ml
balsamic glaze
10 ml
Instructions
Grill the peaches
Lightly brush peach wedges with olive oil and grill until lightly charred.
Arrange the base
Spread arugula on a serving platter and arrange grilled peaches, tomatoes, and blackberries around it.
Add burrata
Place the burrata in the center of the platter.
Garnish
Scatter torn mint and crushed pistachios over the salad.
Finish and drizzle
Drizzle with olive oil, hot honey, and balsamic glaze. Season with flaky sea salt and black pepper.
Serve
Tear open the burrata just before serving and enjoy immediately.
Original recipe
Storage
Best eaten immediately after assembly. Leftovers can be refrigerated up to 1 day but texture will soften.
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