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Food

Burrata, Peach, and Basil

Susie Theodorou

This dish is summertime on a plate. On its own, it’s a dreamy starter or snack, but it is also lovely atop a pile of tender greens like mizuna, arugula, or mesclun.

Serves 4

1 fresh, ripe yellow or white peach, washed

¼ cup extra virgin olive oil

6 to 8 basil leaves, torn if large

6 ounces burrata

sea salt and freshly cracked black pepper

1. Slice open the peach, remove the stone, and tear or cut it into large pieces. Place the peach in a bowl, drizzle with oil, and season with sea salt and freshly cracked black pepper. Stir in the basil.

2. Tear the burrata into large pieces, arrange on a serving plate, and spoon the peach mixture on top. Let stand for 10 minutes, then serve.

From Mediterranean by Susie Theodorou, published by Kyle Books, © 2018.
Photographs by John Kernick.

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