Stone Fruit Summer Salad with Burrata & Prosciutto

Name: Stone Fruit Summer Salad with Burrata &amp; Prosciutto
Prep time: 10 min
Total time: 10 min
Ingredients: 4 Stone Fruit (combination of nectarines and peaches); 3 fresh Burrata balls; 5 slices of prosciutto, roughly torn; 16 Basil Leaves (I prefer 8 Lemon Basil and 8 Opal Basil) – * see post for substitutions; 1/2 – 3/4 teaspoon Citron Lemon Sea Salt Flakes; 1 Tablespoon Olive oil; Balsamic Fig Glaze or Balsamic Glaze for Drizzle

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Prep Time: 10 minutes

Total: 10 minutes

Author : TKWAdmin

peach basil salad peach burrata salad

Stone Fruit Summer Salad with Burrata & Prosciutto

Ingredients

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4 Stone Fruit (combination of nectarines and peaches)3 fresh Burrata balls5 slices of prosciutto, roughly torn16 Basil Leaves (I prefer 8 Lemon Basil and 8 Opal Basil) – * see post for substitutions1/2 – 3/4 teaspoon Citron Lemon Sea Salt Flakes1 Tablespoon Olive oilBalsamic Fig Glaze or Balsamic Glaze for Drizzle

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Instructions

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Step 1

Slice in half, pit, and slice your stone fruit into bite-sized pieces; layer in a salad bowl.

Step 2

Gently tear the burrata and nestle amongst the fruit. Add the basil leaves (you can leave them whole or chop them into smaller pieces). Drizzle over the olive oil then sprinkle on the Citron Lemon Sea Salt Flakes.

Step 3

Nestle the torn prosciutto in the salad, drizzle on the balsamic fig glaze and serve immediately.