Burrata, peaches and prosciutto with basil oil


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By Signe Johansen

Published 2018

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On sultry summer days, cooking is kept to a bare minimum – this salad of soothing burrata, juicy tomatoes and ripe, sweet peaches comes alive with a vibrantly coloured basil oil and is a long-standing favourite of mine. Savoury prosciutto and a drizzle of balsamic vinegar rounds out the dish. I like to eat it freshly made as an easy supper, but you can prepare it in advance for a sumptuous packed lunch, too.


  • 1 burrata ball
  • 2 small, ripe doughnut peaches, or 1 ripe yellow peach, sliced into 8 pieces
  • 1 beefsteak tomato or a mix of ripe tomatoes of choice, sliced
  • 2–3 slices of prosciutto
  • handful of basil leaves
  • 100 ml olive oil
  • balsamic vinegar, for drizzling
  • freshly ground black pepper


Place the whole burrata on a dinner plate, or in a shallow pasta bowl, and scatter the peaches around it. Add the prosciutto, tearing it first or laying the slices over as they are.

Put the basil leaves in a jug or container, cover with olive oil and blitz in a small blender or with a stick blender until you have a bright green oil. Pass the oil through a sieve and drizzle a few spoonfuls of it over the salad, along with a drizzle of balsamic vinegar. A crack or two of black pepper is always welcome, but by no means mandatory.

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