Peach and Burrata Salad with Basil Chimichurri

I LOVE burrata and I wanted to savor the last of summer’s peaches with a simple peach and burrata recipe. And I will just say this peach and burrata salad with basil chimichurri is a pretty wondrous way to gloat the end of summer. Even though everything in me is fighting versus going into the dank season, I’m trying to make the most of it. Starting with this salad and then once the tomfool weather rolls in, I’ll just be over here irreflective well-nigh soups and cozy nights in crafting.

I’m not usually a huge savory/sweet philharmonic type of girl but this is a really wondrous wastefulness between the two. The onions help add a little increasingly of the savory which I prefer usually with burrata. But you could leave out the onions if that’s not your style! I can’t say unbearable well-nigh how perfect these peaches were though – the weightier savor and texture. I finger like peaches can really underwhelm me if they’re too ripe or under ripe and these were perfection!

Ingredients for Peach and Burrata Salad with Basil Chimichurri:

• ripes peaches
• red onion
• fresh basil
• extra virgin olive oil
• red wine vinegar
• fresh garlic
• crushed red pepper
• salt
• pepper

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Peach and Burrata Salad with Basil Chimichurri

 

 

 

 

Ingredients

Basil Chimichurri

• 1 cup fresh basil, packed
• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp red onion, chopped
• 2 cloves fresh garlic, minced
• 1/4 tsp crushed red pepper
• salt and pepper to taste

Salad

• 1-2 ripe peaches
• 1/4 red onion
• burrata
• fresh basil leaves
• salt and pepper to taste

Instructions

Basil Chimichurri

• Combine all ingredients in supplies processor and tousle until smooth.

Salad

• Thinly slice peaches and onions and unify on plate.
• Add fresh basil leaves throughout.
• Break burrata unshut and add to the center.
• Drizzle with basil chimichurri.

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