Summer Swoon: Peaches and Burrata with Pickled Shallot
A sweet, peachy haze.
Peaches are ridiculously aromatic and so tender at the height of the season that the fruit is almost seductive. This modern Caprese salad is a love letter to those golden jewels. In this dish, sweet and tangy pickled shallots mingle with ripe peaches and burrata, the creamiest cheese known to man. The result is intensely satisfying and super simple to throw together! A note on the herbs: Athena used purple opal basil, as it was abundant at the farm stand and so visually arresting, but it is certainly not essential to the dish. Standard green basil will offer the same herbaceous flavor.
- 8 ounces (225 g) burrata
- Two ripe peaches, halved and thinly sliced
- 1 cup (40 g) torn fresh basil, both green and purple if you can find it
- ¼ cup (25 grams) of Pickled Shallots plus 1 to 2 tablespoons of pickling liquid
- Two tablespoons of extra-virgin olive oil
- Flaky sea salt and freshly cracked pepper for serving
- One lime
Method of Preparation
- Roughly tear the burrata, pull it apart at the center, and arrange it on a plate.
- Top it with the peaches, basil, and pickled shallots.
- Drizzle with the oil and pickling liquid.
- Season with flaky sea salt and pepper, and finish by zesting the lime directly over the salad.
This salad is the best kind of an artful mess, but there is a method to making it look perfectly imperfect. First, start with an oval or rectangular plate large enough to allow negative space on all sides. Next, turn it vertically and anchor the dish with mounds of burrata at the top and bottom, then arrange the peaches in a loose “s” shape, topping them with a disorderly smattering of shallots and herbs.