Served with fresh basil and crunchy shallots, this winning combo of seasonal fruit, creamy cheese, and glugs of olive oil make this simple summer salad a delicious side dish!
Peach & Burrata Salad
I N G R E D I E N T S
8 ounces burrata
2 peaches, halved and thinly sliced
1 cup basil, green and purple (if you can find)
1 shallot thinly sliced
1/4 cup white wine vinegar
1 teaspoon sugar
Flaky sea salt
Course freshly ground pepper
2 tablespoons olive oil for drizzling
1 lime for zesting
M E T H O D
Toss shallots, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit for 15 minutes then pour off pickling liquid, reserving liquid.
Place burrata on a plate, roughly torn and pulled apart at the center. Top with sliced peaches, basil and pickles shallots.
Drizzle with oil and 1-2 tablespoons reserved pickling liquid.
Season with salt and pepper and finish with a zesting of lime.
Recipe & photography by Eye-swoon Kitchen.