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Peach and Burrata Salad
Ingredients
- 3 ripe-but-not-overripe peaches thinly sliced; medium
- 1/2 cup baby arugula
- 1 tablespoon basil plus more small leaves for garnish; thinly sliced; fresh
- 1/4 teaspoon fine salt
- 1 tablespoon + 1 teaspoon olive oil divided
- 2 teaspoons thick balsamic vinegar divided; or balsamic glaze
- 8 ounces burrata 2 balls
- 1 1/2 tablespoons roasted pistachios chopped; salted or unsalted
- black pepper freshly ground
- Flaky sea salt optional
- : Crostini for serving; or crusty bread; optional
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