Salada de pêssego com burrata
Esta linda salada de verão com pêssego, burrata e presunto cru tem o equilíbrio perfeito entre sabores doces, salgados e ácidos. É cheia de texturas e frescor, e fica pronta com muita facilidade em 10 minutos, sem precisar cozinhar nada.
Ingredientes
- 3 ripe yellow peaches (cut into wedges)
- 2 cups fresh arugula (or mixed greens)
- 8 ounces fresh burrata (torn into smaller pieces)
- 4 ounces sliced prosciutto
- 1/2 cup red cherries (pit removed and halved)
- Fresh basil leaves (for garnish)
- Extra virgin olive oil (for drizzling)
- Balsamic glaze (for drizzling (not balsamic vinegar))
- Sea salt (for finishing)
- Freshly ground black pepper (for finishing)
- Baguette slices, toasted (for serving)
Modo de preparo
- 1
Cut the peaches in half, remove the pit, and slice into wedges.
- 2
On a serving platter, arrange a bed of arugula or mixed greens. Then, layer the sliced peaches on top evenly.
- 3
Next, arrange the torn burrata cheese, prosciutto slices, and cherries on top.
- 4
Garnish with fresh basil leaves. Drizzle with a few generous drizzles of extra virgin olive oil and balsamic glaze. Finish with a touch of sea salt and freshly ground black pepper.
- 5
Serve fresh with toasted baguette slices. Enjoy!
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