Peach and Burrata Salad

Ingredients

• 3 medium ripe-but-not-overripe peaches, thinly sliced
• ½ cup baby arugula
• 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish
• ¼ teaspoon fine salt
• 1 tablespoon + 1 teaspoon olive oil, divided
• 2 teaspoons thick balsamic vinegar or balsamic glaze, divided
• 8 ounces burrata (2 balls)
• 1 ½ tablespoons chopped roasted pistachios (salted or unsalted)
• Freshly ground black pepper
• Flaky sea salt, optional
• Optional: Crostini or crusty bread, for serving

Steps

1. 1

   In a shallow serving bowl, combine the peaches, arugula and basil. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to combine all of the ingredients.

2. 2

   Gently tear open each ball of burrata and nestle them into the center of the peach mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Sprinkle the pistachios all over the dish, followed by some reserved basil leaves, plus a sprinkle of black pepper. Sprinkle a pinch of flaky salt over the cheese, if using.

3. 3

   Serve with crostini or crusty bread on the side, if using. This dish is best the day it’s made, but leftovers are good for several days in the refrigerator, covered.