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.
½ cup olive oil
¼ cup packed fresh basil leaves
¼ cup chopped fresh chives
2 ounces thinly sliced prosciutto
3 cups loosely packed baby arugula (2 oz.)
2 ripe peaches, sliced
1 ball burrata or fresh mozzarella
¼ cup roasted, salted almonds, roughly chopped
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
Sat fat 8.97g
How to Make It
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.
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.
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