Peach Burrata Salad
Obvs I put it on toast but it's good on anything or by itself!
I impulsively bought an entire bag of peaches only to realize that I’m just one person, and ripe peaches have a short lifespan. I thought it was ridiculous to try and finish 12 peaches in three days but then I remembered burrata existed and all my problems went away. This is the power of burrata.
Peaches have a versatile sweetness that remains untapped on many menus. Usually, it’s reserved for summer cocktails or southern-themed plates featuring jam slathered on chicken and biscuits. These are great, don’t get me wrong, but it doesn’t always have to feel like a novelty. This recipe uses minimal ingredients to bring out the natural goodness of the fruit while adding mild savory elements to cement its status as a meal. If you have 5-10 minutes on a hot afternoon, you’re golden.
It’s perfect on its own or deliciously satisfying scooped onto a piece of sourdough toast layered with goat cheese. Drizzle with honey and sprinkle with sea salt to bring it all together.
Ingredients:
4-5 ripe yellow peaches
1 handful basil leaves
4 oz. burrata cheese
Juice of 1 lemon
Pinch sea salt
Sourdough bread, goat cheese & honey for pairing
Directions:
Thinly slice peaches, or dice if preferred. Add to a medium bowl.
Chop basil and combine with peaches.
Pour over lemon juice and gently mix into peaches & basil.
Take the burrata in ball form and set it atop the peaches. Make four slices across the top of the cheese, quartering the firm outer layer. Scoop out the loose center into the mixture using a spoon.
Using your hands, pull apart the solid burrata into bite-sized pieces. Gently fold together all ingredients with your hands until the burrata has been mixed evenly among the salad.
Taste before adding sea salt as needed, or top individually just before serving. All done!
Serving Recommendation:
Toast 2 pieces of sourdough bread, ideally from a boule.
Spread a thin layer of goat cheese over toast.
Top with a generous scoop of peach salad on each slice.
Drizzle with honey, a pinch of sea salt and a basil leaf garnish, if desired.
