Name: Preserved Peach and Burrata Salad
Total time: 20 min
Yield: Serves 4 to 6
Ingredients: 1 pint recipe, drained and cut into ¾-inch wedges; 2 teaspoons white wine vinegar; 1 (8-ounce) ball burrata cheese; ½ teaspoon flake sea salt; ½ teaspoon cracked pepper; 2 ounces thinly sliced prosciutto, torn into bite-size pieces; 7 fresh basil leaves, torn; 2 tablespoons extra-virgin olive oil

Time

20 minutes

Yield

Serves 4 to 6

Ingredients

Ingredient check list

1 pint Preserved Peaches in Syrup, drained and cut into ¾-inch wedges

2 teaspoons white wine vinegar

1 (8-ounce) ball burrata cheese

½ teaspoon flake sea salt

½ teaspoon cracked pepper

2 ounces thinly sliced prosciutto, torn into bite-size pieces

7 fresh basil leaves, torn

2 tablespoons extra-virgin olive oil

Why This Recipe Works

We sliced preserved peaches and quickly marinated them in a little vinegar while assembling the rest of the salad. For ease, we cut creamy burrata cheese into pieces right on the serving platter before arranging the peaches around the dish and sprinkling everything with salt and pepper. Bite-size slices of salty prosciutto, sweet fresh basil, and a hefty dose of olive oil topped off this salad for a summertime treat that can be enjoyed year-round.

Before You Begin

Burrata is cream-filled fresh mozzarella cheese. Two 4-ounce balls of burrata can be used if you can't find an 8-ounce ball. To crack the pepper, either adjust your pepper mill to the coarse-grind setting or smash a few peppercorns with a rolling pin in a zipper-lock bag. If you don't want to make your own Preserved Peaches in Syrup, you can use store-bought canned or jar peaches. Cider vinegar can be substituted for the white wine vinegar, if desired.

Instructions

Gently toss peaches with vinegar in bowl; set aside. Place burrata in center of large platter and cut into 8 to 10 pieces. Distribute burrata evenly on platter. Distribute peaches among burrata pieces. Sprinkle burrata and peaches with salt and pepper.

Distribute prosciutto and basil among peaches and burrata. Drizzle with oil and serve.