Peach, Burrata & Arugula Salad
An assembly of summer's bounty at peak freshness with a simple drizzle of olive oil make for a beautiful and satisfying lunch salad.
Ingredients
- Arugula
- Burrata
- Prosciutto
- Peach, sliced into moons
- Cherry tomatoes, sliced in half
- Castelvetrano olives
- Olive oil
- Salt & pepper
Instructions
- Place a generous handful of arugula in the center of the plate
- Cut a ball of burrata in half, squeeze gently to disperse the cream, and spoon on to the plate next to the arugula
- Place a few slices of proscuitto next to the burrata
- Place the peaches, cherry tomatoes and olives around the perimeter of the arugula
- Drizzle with olive oil and sprinkle with salt and pepper to taste