Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Normally it’s desserts that are called a showstopper, but this gorgeous green, orange, and red salad might just take the cake. It’s pretty, colorful, and full of fresh, summertime flavors, including peppery arugula, juicy peaches and a zingy herb oil that might just become a kitchen staple. Save any extra oil to drizzle on soup, toss with grains, or stir into scrambled eggs. Burrata will add a heavenly creaminess to this salad, but fresh mozzarella works deliciously, too. And, if you’re vegetarian, you can skip the prosciutto.

Anna Theoktisto

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine oil, basil, and chives in a food processor. Process until very smooth and fully incorporated, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Pour mixture through a fine-mesh strainer, pressing on solids to extract oil. Discard solids.

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  • Arrange prosciutto on a serving platter. Gently toss arugula with 2 tablespoons herb oil in a large bowl. Add peaches and gently toss to combine. Arrange mixture on top of prosciutto. Tear burrata into pieces and place on top of salad. Drizzle with 2 more tablespoons herb oil. (Reserve remaining herb oil for another use.)

  • Top with chopped almonds and season with salt and pepper.

Nutrition Facts

438 calories; fat 39.3g; saturated fat 9g; cholesterol 29.9mg; carbohydrates 10.5g; sugars 7.8g; protein 12.4g; sodium 494.4mg; fiber 2.5g.
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