Tomato, peach and burrata salad with prosciutto and avocado
Tomato, peach and burrata salad with prosciutto and avocado
by tomatohuey
1 Comment
tomatohuey
This salad is easy to put together, easy to adapt with what’s on hand, and the best way to enjoy summer on a plate. ***Watch the recipe video:*** [***https://www.youtube.com/watch?v=7sw7UJhIHlc***](https://www.youtube.com/watch?v=7sw7UJhIHlc) **Ingredients:**
* 3-4 slicing tomatoes * 1 ripe peach * 2-3 slices prosciutto * 8 oz burrata * 1 avocado * 1/3 cup roasted pistachios, chopped * 3-4 basil sprigs * 4-5 cucamelons (or a few slices of cucumber) * 3 borage flowers * 1 lemon * 1-2 tablespoons olive oil * salt
**Method:**
1. Slice the peaches and tomatoes in wedges and arrange on a plate. Drape slices of the prosciutto over the tomatoes and peaches. 2. Using a spoon, make dollops of burrata around the plate. 3. Cut the avocado in half and use a spoon to make scoops to arrange on the plate. 4. Sprinkle pistachios on the salad. Season the salad with salt, lemon juice and olive oil. 5. To finish the salad, add torn basil leaves, sliced cucamelon and borage flowers.
**Notes:**
* This salad can be switched up very easily. Use peaches, nectarines, pluots or plums, any variety of tomato, use different nuts/herbs, and use limes/vinegars for acids.
1 Comment
This salad is easy to put together, easy to adapt with what’s on hand, and the best way to enjoy summer on a plate.
***Watch the recipe video:*** [***https://www.youtube.com/watch?v=7sw7UJhIHlc***](https://www.youtube.com/watch?v=7sw7UJhIHlc)
**Ingredients:**
* 3-4 slicing tomatoes
* 1 ripe peach
* 2-3 slices prosciutto
* 8 oz burrata
* 1 avocado
* 1/3 cup roasted pistachios, chopped
* 3-4 basil sprigs
* 4-5 cucamelons (or a few slices of cucumber)
* 3 borage flowers
* 1 lemon
* 1-2 tablespoons olive oil
* salt
**Method:**
1. Slice the peaches and tomatoes in wedges and arrange on a plate.
Drape slices of the prosciutto over the tomatoes and peaches.
2. Using a spoon, make dollops of burrata around the plate.
3. Cut the avocado in half and use a spoon to make scoops to arrange on the plate.
4. Sprinkle pistachios on the salad. Season the salad with salt, lemon juice and olive oil.
5. To finish the salad, add torn basil leaves, sliced cucamelon and borage flowers.
**Notes:**
* This salad can be switched up very easily. Use peaches, nectarines, pluots or plums, any variety of tomato, use different nuts/herbs, and use limes/vinegars for acids.