Peach and Burrata Salad
Insalata Pèsca e Burrata
When peaches are in season, one of my favorite dishes to make is this delightful peach and burrata salad—perhaps peaches and cream in its most sophisticated form! [1] This salad may look fancy, but is actually quite easy to put together. It combines peaches with fresh cheese, basil, pine nuts, and shards of crisp prosciutto, a delightful balance of flavors and textures.
Ingredients
4 peaches
10 oz burrata cheese
4 oz prosciutto
¼ cup pine nuts
1 cup basil leaves
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
Flaky sea salt to taste
Black pepper to taste
We start by preparing the cooked components of this salad—the nuts and the prosciutto. Add the pine nuts to a dry pan over medium heat. Toast the nuts, tossing occasionally, until they are fragrant. This should take about 2 minutes, but keep a close eye on them, as they can burn easily!
Next up is the prosciutto, which brings crunch and a savory accent to the dish. To crisp prosciutto, the best tool to use is the microwave. Line a plate with paper towels, and then place the prosciutto slices in a single layer on the plate (work in batches if necessary). Cover the prosciutto with another paper towel layer, which will minimize splatter. Then microwave on high for 60 seconds. The prosciutto should now be crisp. Let the pieces cool, then break them into shards.
Now we can move on to the raw ingredients. Because peaches oxidize quickly, you should leave final salad assembly to immediately prior to serving. When selecting peaches for this dish, either white or yellow varieties work. [2] However, we do want to use varieties which remain relatively firm when ripe—Bonita, Belle of Georgia, Loring, and Suncrest are some good options. Cut the peaches into slices, removing the pits, and arrange them on the serving plates.
When it comes to adding the burrata, the cheese is so delicate that the best tool for the job is a clean pair of hands. Tear the cheese into pieces, and add it to the peaches. Season generously with black pepper, and add a bit of flaky salt (the prosciutto will bring most of the necessary salt). Then scatter over the toasted pine nuts, basil leaves, and prosciutto shards. Drizzle the salad with a bit of high quality extra-virgin olive oil and some balsamic vinegar. Serve immediately.
Substitutions
Plums and nectarines work well in addition to or in lieu of peaches in this dish. If you can’t find burrata, a fresh mozzarella may work instead. To make this salad vegetarian, omit the prosciutto and use some halved cherry tomatoes instead, which will bring some of the lost umami to the dish. You will also have to increase the amount of flaky sea salt.
If you’re already grilling, throw the peach slices onto the grill before making this salad! Grilling the peaches will help bring out their sweetness, and the smoky notes will complement the prosciutto well.
[1] Burrata means “buttery” in Italian. It is a form of mozzarella—an outer layer of mozzarella wraps a mixture of cheese and cream in the center, resulting in an incredibly creamy and luscious cheese with a clean and neutral flavor.
[2] Peaches were first domesticated in China, and traveled along the Silk Road to Europe. However, Europeans incorrectly believed that peaches were natives of Persia, hence the scientific name Prunus persica. White peaches are generally more popular in Asia, while yellow peaches are more popular in the West.
Recipe
Prep Time: 10 min Cook Time: 5 min Total Time: 15 min
Difficulty: 1/5
Heat Sources: 1 burner, microwave
Equipment: pan
Servings: 6
Ingredients
4 peaches
10 oz burrata cheese
4 oz prosciutto
¼ cup pine nuts
1 cup basil leaves
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
Flaky sea salt to taste
Black pepper to taste
Instructions
1. Add the pine nuts to a dry pan over medium heat and toast until fragrant, about 2 minutes.
2. On a paper towel lined plate, place the prosciutto slices in a non-overlapping layer. Cover with another paper towel and microwave for 60 seconds. The prosciutto should now be crisp. Let the prosciutto cool, then break into shards.
3. Slice the peaches and arrange them on the serving plate. With clean hands, tear the burrata into pieces and add the cheese to the plate. Season with black pepper and flaky sea salt.
4. Top the salad with basil leaves, toasted pine nuts, and prosciutto shards. Drizzle with extra-virgin olive oil and balsamic vinegar. Serve immediately.
