Summer Bounty | Burrata, Peach & Cherry Salad
Entrée
Yields1 Serving
Ingredients
 1 ½ cups cherry tomatoes, halved
 3 peaches sliced
 1 ½ cups cherries, pitted and halved
 ¼ cup olive oil
  cup balsamic vinegar
 1 tsp honey
 salt and pepper to taste
 ¼ cup pea spouts
 2 4-ounce pieces burrata cheese
 ¼ cup fresh basil leaves
 3 oz prosciutto
 sliced bread, to serve
For Garnish
 pumpkin seeds
 fresh oregano leaves
 fresh thyme leaves
 fresh dill
 lemon zest
 olive oil
 balsamic vinegar reduction
1

Slice the cherry tomatoes, peaches, and cherries, and add them to a mixing bowl.

2

Drizzle olive oil, balsamic vinegar, and honey over the fruit. Toss gently to coat, and adjust to taste.

3

Arrange sprouts evenly on a serving platter, creating a bed for the fruit and burrata.

4

Add prepared fruit to platter, leaving two open spaces for the burrata.

5

Place burrata pieces into the open spaces on the platter. Using a spoon, gently
press down on each piece to open and spread out.

6

Tear or chop fresh basil leaves and tuck them evenly in between the fruit and burrata.

7

Tear or slice prosciutto and tuck the pieces into the spaces around the fruit and burrata.

8

Garnish with herbs, pumpkin seeds, and lemon zest across the platter.

9

Drizzle with olive oil and balsamic vinegar reduction.

10

Toast or grill sliced bread, and serve with assembled salad.

11

Tip: Prep your fruit an hour in advance and refrigerate to allow the flavors to set in. Brush bread slices with olive oil before toasting or grilling to create a crunchy outside and soft inside. An air fryer is a good option.

Ingredients

Ingredients
 1 ½ cups cherry tomatoes, halved
 3 peaches sliced
 1 ½ cups cherries, pitted and halved
 ¼ cup olive oil
  cup balsamic vinegar
 1 tsp honey
 salt and pepper to taste
 ¼ cup pea spouts
 2 4-ounce pieces burrata cheese
 ¼ cup fresh basil leaves
 3 oz prosciutto
 sliced bread, to serve
For Garnish
 pumpkin seeds
 fresh oregano leaves
 fresh thyme leaves
 fresh dill
 lemon zest
 olive oil
 balsamic vinegar reduction

Directions

1

Slice the cherry tomatoes, peaches, and cherries, and add them to a mixing bowl.

2

Drizzle olive oil, balsamic vinegar, and honey over the fruit. Toss gently to coat, and adjust to taste.

3

Arrange sprouts evenly on a serving platter, creating a bed for the fruit and burrata.

4

Add prepared fruit to platter, leaving two open spaces for the burrata.

5

Place burrata pieces into the open spaces on the platter. Using a spoon, gently
press down on each piece to open and spread out.

6

Tear or chop fresh basil leaves and tuck them evenly in between the fruit and burrata.

7

Tear or slice prosciutto and tuck the pieces into the spaces around the fruit and burrata.

8

Garnish with herbs, pumpkin seeds, and lemon zest across the platter.

9

Drizzle with olive oil and balsamic vinegar reduction.

10

Toast or grill sliced bread, and serve with assembled salad.

11

Tip: Prep your fruit an hour in advance and refrigerate to allow the flavors to set in. Brush bread slices with olive oil before toasting or grilling to create a crunchy outside and soft inside. An air fryer is a good option.

Summer Bounty | Burrata, Peach & Cherry Salad

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