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Recipes Salad:

Peaches and Burrata with Pickled Shallot

Athena Calderone, Cook Beautiful
Peaches and Burrata with Pickled Shallot


S E R V E S 4

8 ounces (225 g) burrata

2 ripe peaches, halved and thinly sliced

1 cup (40 g) torn fresh basil, both green and purple, if you can find it

1⁄4 cup (25 grams) Pickled Shallots (page 268), plus 1 to 2 tablespoons of pickling liquid

2 tablespoons extra-virgin olive oil

Flaky sea salt and freshly cracked pepper, for serving

1 lime


Roughly tear the burrata, pulling 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.

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