Burrata with Peaches + Prosciutto

 

When I think about summer salads, I often steer away from the usual lettuce + toppings kind of salad. Southern heat is too oppressive for growing lettuce and delicate greens, and the greens that do grow in summertime are usually better cooked than raw (or super bitter). Late summer markets are filled with sun-loving fruits and veggies, like stone fruit and nightshades (tomatoes, peppers, potatoes, etc.). So August’s salad of the month celebrates two of my favorite late summer gems: peaches and tomatoes. But the real star of the show is burrata, one of the best cheeses ever. It’s basically mozzarella with a creamy center, and it’s a crowd pleaser for sure. Top it all off with a drizzle of good olive oil, fragrant basil (and/or microgreens!), and crispy prosciutto. And maybe serve it with a cold glass of Provençal rosé

 

You can crisp up the prosciutto ahead of time, then it only takes a few minutes to throw together this salad for an easy appetizer or snack. You could easily substitute the peaches for another stone fruit like plums or apricots, and you can use any variety of tomato (or nix them altogether). I’ve found it easiest to tear or cut the burrata into pieces when plating for ease of serving.

 

Burrata with Peaches + Prosciutto

Ingredients

3 oz. prosciutto (about 4 slices)

3 tablespoons olive oil, divided

1 ripe peach, sliced

½ cup cherry tomatoes, halved

8 oz. burrata

6-8 leaves basil or 1/8 cup microgreens


Instructions

    Lightly coat the bottom of a large skillet with oil and heat to medium heat. Add prosciutto slices in a single layer (cook in batches if necessary). Cook, flipping prosciutto frequently, until rendered, usually 1-3 minutes. Prosciutto will darken, but shouldn’t brown much. If browning or burning, turn down heat. Set aside rendered pieces of prosciutto on a paper towel or brown paper bag (they should quickly crisp up as they cool).

    Spread peach slices and halved tomatoes on a plate or serving dish. Break open burrata on top of peaches and tomatoes. Drizzle with olive oil, then top with torn/chopped basil (or microgreens) and crumbled prosciutto. Serve immediately.