Ensalada caprese de melocotón con burrata

Ingredientes

• 3 pieces ripe peaches, sliced into wedges (Choose peaches that give slightly when pressed for peak sweetness.)
• 8 ounces burrata cheese, room temperature (The creamy center is the star.)
• 2 large heirloom tomatoes or 3 medium tomatoes, sliced thickly
• 1 handful fresh basil leaves, torn
• 2 tablespoons extra virgin olive oil (Fruity and unfiltered if available.)
• 1 tablespoon balsamic glaze or 2 teaspoons aged balsamic vinegar plus 1 teaspoon of honey
• Sea salt and freshly ground black pepper, to taste
• 1 handful arugula or mixed greens (optional) (For a peppery bed.)
• 0.5 cup toasted pine nuts or sliced almonds (optional) (For crunch.)

Preparación

1. 1

   --- Preparation ---

2. 2

   Gently rinse peaches, tomatoes, and basil. Pat dry so the dressing clings beautifully. Slice peaches into even wedges and cut tomatoes into thick rounds.

3. 3

   On a large platter or individual plates, lay down a bed of arugula if using. Fan peach wedges and tomato slices in alternating layers so colors pop.

4. 4

   Tear the burrata open and place the creamy center on top of the salad. Let it spill slightly.

5. 5

   Drizzle olive oil evenly over the fruit and cheese, then add the balsamic glaze in a gentle zigzag.

6. 6

   Sprinkle torn basil leaves, a pinch of sea salt, and a crack of black pepper.

7. 7

   Scatter toasted pine nuts or almonds for crunch and a small sprinkle of flaky sea salt. Serve immediately.