Ingredients
- 1 to 2 peaches, sliced
- 5 handfuls arugula
- 1 ball burrata
- 1/4 red onion, thinly sliced
- 1 pack prosciutto, each piece torn into 2 or 3
- Flaky sea salt, to taste
- Black pepper, to taste
- Chili flakes, to taste
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
Instructions
- Lay a bed of arugula on a large platter.
- Slice the peaches and scatter them over the arugula.
- Thinly slice the red onion (a mandolin works great) and tuck it in around the peaches.
- Tear the prosciutto into 2 to 3 pieces per slice and drape it throughout.
- Place the burrata in the center and tear it open so the creamy inside spills out.
- Drizzle with olive oil and balsamic glaze.
- Finish with flaky sea salt, black pepper, and a pinch of chili flakes. Serve right away.
Notes
Let the burrata sit at room temperature 10 to 15 minutes for the creamiest texture. Soak the onion in cold water to mellow it if you like. Assemble just before serving.
Nutrition
Calories: 220kcalCarbohydrates: 11gProtein: 10gFat: 16g