Summer Peach Burrata Salad

Ingredients

• 2 ripe peaches, sliced into wedges
• 1 ball burrata (8 oz), or 2 small balls
• 2–3 cups arugula
• ¾ cup cherry tomatoes, halved
• ½ cup blackberries
• 3 tbsp crushed pistachios
• 2 tbsp fresh mint leaves, torn
• Flaky sea salt
• Freshly cracked black pepper
• For finishing: 1 tbsp extra-virgin olive oil; 1 tbsp hot honey (or more to taste); 1–2 tsp balsamic glaze

Steps

1. Heat a grill pan or cast-iron skillet over medium-high heat; lightly brush the peaches with olive oil and grill for 2–3 minutes per side until lightly charred and softened.
2. Spread the arugula on a serving platter; arrange the grilled peaches, cherry tomatoes and blackberries around the platter.
3. Place the burrata in the center.
4. Scatter the torn mint and crushed pistachios over the salad.
5. Drizzle with olive oil, then hot honey, then balsamic glaze; sprinkle with flaky sea salt and black pepper.
6. Tear open the burrata just before serving and enjoy immediately.

The reel

via @recipesbydrritu

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions