Peach and arugula salad with burrata
Indulge in the harmonious blend of ripe peaches, peppery arugula, and creamy burrata in this delightful and refreshing summer salad.
Ingredients:
- ½ cup olive oil
- ¼ cup packed fresh basil leaves
- ¼ cup chopped fresh chives
- 60g thinly sliced prosciutto
- 3 cups loosely packed baby arugula (2 oz.)
- 2 ripe peaches, sliced
- 1 ball burrata or fresh mozzarella
- ¼ cup roasted, salted almonds, roughly chopped
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions:
- Mix together oil, basil, and chives in a blender. Blend until completely smooth and well mixed, for about 1 to 2 minutes. Occasionally pause to scrape the sides of the bowl as necessary. Strain the mixture using a fine-mesh strainer, exerting pressure on the solids to extract the oil. Dispose of the solids.
- Place prosciutto on a presentation dish. Lightly mix arugula with 2 tablespoons of the herb-infused oil in a large bowl. Include peaches and gently mix to incorporate. Place the mixture on top of the prosciutto. Tear burrata into small pieces and position them on the salad. Drizzle with an additional 2 tablespoons of the herbal oil. (Keep the rest of the herb oil for future use.)
- Sprinkle chopped almonds on top and season with salt and pepper.
Summary:
- Calories: 1746 kcal
- Fat: 157 g
- Protein: 53 g
- Carbs: 43 g
- Potassium: 1486 mg
- Magnesium: 197 mg