Creamy burrata, ripe peaches and fresh basil dressed with Bravoleum Arbequina Extra Virgin Olive Oil. A colourful summer salad that balances sweetness, freshness and delicate fruitiness.
Serves: 2 as a light meal or 4 as a starter
Preparation time: 10 minutes
Cooking time: 5 minutes
Difficulty: Easy
Ingredients
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2 ripe but firm peaches
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1 burrata, approximately 150g
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40g rocket leaves
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3 tablespoons Bravoleum Arbequina Extra Virgin Olive Oil
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1 tablespoon fresh lemon juice
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1 teaspoon runny honey
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25g toasted almonds, roughly chopped
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A small handful of fresh basil leaves
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Sea salt
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Freshly ground black pepper
Method
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Cut the peaches into wedges and remove the stones.
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Heat a griddle pan over medium-high heat. Brush the peach wedges lightly with Arbequina olive oil.
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Grill the peaches for 1–2 minutes on each cut side, until lightly caramelised but still holding their shape. Remove them from the heat.
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To prepare the dressing, whisk together the remaining Arbequina olive oil, lemon juice, honey and a small pinch of sea salt.
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Arrange the rocket leaves and grilled peaches on a serving plate.
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Place the burrata in the centre and gently open it just before serving.
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Scatter over the basil leaves and toasted almonds.
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Spoon the Arbequina dressing over the burrata and peaches. Finish with black pepper and a small pinch of sea salt.
Serving suggestion
Serve immediately with toasted sourdough. The salad also works well alongside grilled chicken or as part of a Mediterranean sharing table.
Why Arbequina works
Arbequina’s gentle fruitiness complements the sweetness of the peaches and the creamy burrata, while its smooth finish allows the basil and lemon to remain fresh and distinct.
Allergen information: Contains milk and almonds. Bread may contain gluten.