Empty My Fridge
Easy Peach Salad Recipe for Summer! with burrata cheese & prosciutto!
Ingredients
- Peach1
- Avocado1
- Shallot2
- Arugula8–10 cups
- Pistachio¼ cups
- Prosciutto4 slices
- Burrata cheese6 oz
- Basil6
- Lemon¼ cups
- Olive oil¼ cups
- Maple syrup1 tbsp
- Dijon mustard1 tbsp
- Garlic2
- Thyme1 tbsp
- Salt
- Black pepper · ground
Instructions
- Halve the peach, then cut it into wedges or thin slices. Halve the avocado and slice it the same way. Thinly slice the shallot.
- Spread the arugula on a large platter or in a large salad bowl.
- Scatter the shallot over the arugula, then evenly distribute the peach and avocado slices. Sprinkle the pistachios on top.
- Tear the prosciutto into smaller pieces and scatter over the salad. Pull the burrata into smaller chunks and add them.
- Stack and roll the basil leaves, chop them gently, and sprinkle over the salad.
- Make the dressing: zest the lemon into a large measuring cup, halve it and squeeze out the juice.
- Add the olive oil, maple syrup, mustard, salt, pepper and thyme, and season to taste.
- Grate or press the garlic into the dressing and whisk everything together.
- Just before serving, whisk the dressing again, pour it over the salad and toss with two large salad spoons. Serve immediately, keeping any extra dressing on the side if making ahead.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
More recipes with
GarlicLemonShallotAvocadoPistachioPeachArugulaProsciutto
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