RECIPE | Peaches and Burrata with Basil
As we start getting towards the height of summer, peaches are at their peak. I love using them to make warm crumbles, grilled with pork, whirred into bbq sauce, …. But sometimes when they are so juicy they are begging to be eaten, I like to make this dish with the simple flavors of summer. Serve this salad on a hot night alongside grilled fish or meat. Because there are so few ingredients for this dish, it is really important to source a good creamy burrata and a good quality extra virgin olive oil. I have my everyday cooking olive oil and a better quality finishing one, this is when to use the latter.
It also really makes a difference to use a good flaky sea salt here. Not only does it add a visual element, but it allows you to control where you want little pockets of saltiness and texture, instead of it being spread across the dish.
INGREDIENTS
2 ripe peaches, sliced into thin wedges
8 ounces burrata
1 bunch basil
2 tablespoons extra virgin olive oil
Flaky sea salt
DIRECTIONS
Start by tearing the burrata into 2 or 3 pieces and place on the platter. Top with the peaches and the basil (torn and some pieces left whole.) Drizzle the olive oil over everything and season with salt.
