Burrata
Serves 4
This burrata salad is one of my favorite summer appetizers! Use the best produce you can find here, and serve it with good crusty bread.
Ingredients
Lemon-Thyme Oil (makes extra)
- ½ cup extra-virgin olive oil
- 1 garlic clove, crushed
- Peel from 1 small lemon
- 4 fresh thyme sprigs
For the burrata platter
- 4 heirloom tomatoes, sliced into wedges
- 1 ripe peach, sliced
- 1 (8-ounce) ball fresh burrata
- ½ cup fresh basil and/or mint leaves
- 1 tablespoon toasted pistachios, chopped
- Cherries or fresh currants, optional
- Flaky sea salt and freshly ground black pepper
- Toasted bread, for serving
Instructions
- Make the lemon-thyme oil: Combine the olive oil, garlic, lemon peel, and thyme in a small saucepan over low heat. Gently warm the mixture, then turn off the heat. Let steep for 20 minutes, then strain.
- Make the burrata platter: Arrange the tomatoes, peach slices, and burrata on a platter. Sprinkle with salt, then drizzle with some of the lemon-thyme oil. Top with the basil and mint and sprinkle with the pistachios. Top with cherries and currants, if desired. Season to taste with salt and pepper and serve with toasted bread.