Peaches & Burrata Summer Salad with Prosciutto and Basil Dressing

Ingredients

• 1 Burrata
• 1 pack Prosciutto (Pack size not specified.)
• 1 pack Tomatoes (Pack size not specified; separate from the large tomato listed below.)
• 1 Tomato (Large.)
• 0.5 White onion
• 3 Peaches
• 1 pack Rocket (arugula) (Pack size not specified.)
• 2 tbsp White wine vinegar
• 0.5 cup Extra-virgin olive oil (EVOO.)
• Basil (Blanched; amount not specified.)
• 1 clove Garlic (Large and peeled.)
• 1 Shallot (Medium, chopped.)
• 1 lime Lime juice (Juice of 1 lime.)
• 0.5 tsp Red pepper flakes

Steps

1. 1

   Prepare the produce: slice the peaches and tomatoes, and thinly slice the white onion. Arrange the rocket on a serving platter.

2. 2

   Add the sliced peaches, tomatoes and onion over the rocket.

3. 3

   Make the basil dressing by blending the blanched basil, white wine vinegar, extra-virgin olive oil, peeled garlic, chopped shallot, lime juice and red pepper flakes until combined.

4. 4

   Arrange the prosciutto and burrata over the salad, then drizzle with the basil dressing and serve.

Notes

The description lists the ingredients but does not provide method details. Salad assembly and blending the dressing are conservative connective steps based on the title and ingredient list. Pack sizes and amounts for basil are unspecified; add salt or other seasoning only if desired, as none is listed.

Nutrition per serving

• salad
• main
• summer
• no-cook
• vegetarian
• gluten-free