20 minutes
A refreshing summer salad featuring creamy Burrata cheese, ripe peaches, tomatoes, and a basil dressing, topped with toasted pine nuts.
Pine Nuts, toasted
tablespoons
Fresh Basil Leaves, coarsely chopped
cups
teaspoons
teaspoons
Extra Virgin Olive Oil, plus more as needed
cups
Burrata Cheese
0 oz
Ripe Peaches, pitted and cut into wedges
each
Ripe Tomatoes, cut into wedges, or cherry tomatoes halved or left whole
0 lb
Flaky Sea Salt
to taste
1. Toast Pine Nuts
Place pine nuts in a small skillet over medium heat. Stir frequently for 3 to 5 minutes until golden and aromatic.
2. Prepare Basil Dressing
In a blender, combine chopped basil leaves, lemon juice, fine sea salt, and extra-virgin olive oil. Blend to a chunky consistency.
3. Assemble the Platter
Place Burrata cheese at the center of the serving dish. Scatter peach and tomato wedges around the cheese. Drizzle with basil dressing and more olive oil if desired. Sprinkle toasted pine nuts and finish with flaky sea salt.
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