Every August, I look forward to the time when fresh, tree ripened peaches become available. I always have a new recipe or two to try and a ton of favorite peach recipes to use up all the fruit I get. With today’s addition, my peach recipe count totals 18 different ways to enjoy my favorite fruit. While many of the previous peach recipes are desserts, there are also appetizers, salads, and drinks ones, as well as some main dish recipes, including a peach flatbread pizza, a peach & chicken salad wrap, and a pork & peach dish. Lots of ways to use this delicious fruit can be found on this blog!
Today’s offering is a salad. We’ve eaten it as both a side salad and a main dish salad. It is quick to prepare and is best eaten immediately after it is put together. Burrata is a new ingredient for us to use in a dish. We have eaten it in appetizers when dining out in the past, but had never used it at home before now. Burrata is a soft, artisanal cheese made from cow’s milk. While burrata & mozzarella are both plump white balls of Italian cheese, burrata takes it a step further and fills a pouch of mozzarella with small, soft cheese curds and cream. It is richer with a more buttery texture than mozzarella. And a wonderful addition to this salad!
Peach & Arugula Salad with Burrata
Peach & Arugula Salad with Burrata (adapted from realsimple.com) Time Required: 20 minutes, Servings: 4-5 as a side salad, 2 as a main dish
Ingredients:
- 1/2 cup olive oil
- 1/4 cup packed fresh basil leaves
- 1/4 cup chopped fresh chives
- 2 ounces (5-6 slices) thinly sliced prosciutto
- 3 cups (2 ounces) loosely packed baby arugula
- 2 ripe peaches, sliced
- 4 ounce ball of burrata or fresh mozzarella
- 2 tablespoons roasted, salted almonds, roughly chopped
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon balsamic reduction
Instructions:
Combine the oil, basil, and chives in the cup of a wand blender or the bowl of a food processor. Process them together until very smooth and fully incorporated, about 1 to 2 minutes.
Make the herb oil.
Pour the mixture through a fine-mesh strainer, pressing on the solids to extract all the oil. Discard the solids. There will be enough oil to make this dish 2-3 times. The unused oil can be stored in the fridge for 3 weeks.
Strain the oil through a fine-mesh strainer.
Arrange the prosciutto slices around the edges of a serving platter, making a small mound with each slice.
Arrange the prosciutto on the platter.
Gently toss the arugula with 2 tablespoons of the herb oil in a large bowl.
Toss the arugula with some of the herb oil.
Slice the peaches and chop the almonds.
Add the peach slices to the arugula and gently toss to combine.
Add the peaches to the arugula.
Arrange the mixture in the center of the platter.
Add the peaches & arugula to the platter.
Tear the burrata into pieces, placing it on top of the salad.
Add the burrata to the salad.
Drizzle the salad with one more tablespoon of herb oil.
Add more herb oil.
Top the salad with the chopped almonds and season it with salt and pepper.
Add the almonds.
Drizzle the salad with the balsamic reduction.
Add the balsamic reduction.
Serve immediately.
So pretty & good!
Delicious plus a stunning presentation! ~Linda
Peach & Arugula Salad with Burrata (adapted from realsimple.com) Time Required: 20 minutes, Serves 4
Ingredients:
- 1/2 cup olive oil
- 1/4 cup packed fresh basil leaves
- 1/4 cup chopped fresh chives
- 2 ounces (5-6 slices) thinly sliced prosciutto
- 3 cups (2 ounces) loosely packed baby arugula
- 2 ripe peaches, sliced
- 4 ounce ball of burrata or fresh mozzarella
- 2 tablespoons roasted, salted almonds, roughly chopped
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon balsamic reduction
Instructions:
Combine the oil, basil, and chives in the cup of a wand blender or the bowl of a food processor. Process them together until very smooth and fully incorporated, about 1 to 2 minutes. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract all the oil. Discard the solids. There will be enough oil to make this dish 2-3 times. The unused oil can be stored in the fridge for 3 weeks.
Arrange the prosciutto slices around the edges of a serving platter, making a small mound with each slice. Gently toss the arugula with 2 tablespoons of the herb oil in a large bowl. Add the peach slices to the arugula and gently toss to combine. Arrange the mixture in the center of the platter. Tear the burrata into pieces, placing it on top of the salad. Drizzle the salad with one more tablespoon of herb oil. Top the salad with the chopped almonds and season it with salt and pepper. Drizzle the balsamic reduction over the dish. Serve immediately.