PEACHES WITH BURRATA, PROSCIUTTO AND FRESH HERBS
Few things say summer to me like fresh, juicy peaches. When it's this hot and cooking is off the table, this simple combination of peaches, burrata, and prosciutto—lush with olive oil and flaky sea salt—is the perfect twilight dinner fix. You hardly need a recipe for something so simple and intuitive, but I thought I’d share how we make it, with a little visual inspiration for maximizing peak summer.
This is a smash hit with heaps of young basil and mint on top, but I also love to use green coriander when I have it—usually in mid-July when the heat caused my cilantro plants to bolt into bright green, tender seeds. Green coriander just that: the fresh, undried seed of cilantro plant, often used in parts of Southern Europe, the Middle East, China, India, Turkey and beyond. The western world knows the leaves of this plant as cilantro, and its seed—usually dried and found in the spice aisle—as coriander. If you grow cilantro it at home, it’s easy to harvest and use all parts of the plant—leaves and seeds, in fresh or dried form. Fresh green coriander is bursting with flavor and punch that’s familiar but intriguing enough to pull your attention into focus.
It’s a little thing that signals a deep sense of satisfaction—that just so kind of feeling that comes from using every last bit of what you’ve lovingly grown or cared for, sprinkling a bit of life and flavor on the plate to heighten quiet days at home.
RECIPE BELOW
PEACHES WITH BURRATA, PROSCIUTTO AND GREEN CORIANDER
4 RIPE JUICY (ORANGE-FLESHED) PEACHES, PITTED AND CUT IN WEDGES
1 HEIRLOOM TOMATO, CUT IN WEDGES (OPTIONAL)
8 OZ BURRATA CHEESE, TORN IN PIECES
4 to 6 OZ PROSCIUTTO, TORN
1/4 TO 1/3 CUP EXTRA VIRGIN OLIVE OIL
1/4 CUP MIXED YOUNG HERBS, SUCH AS BASIL, MINT AND DILL
GREEN CORIANDER OR FRESH CILANTRO, OPTIONAL
FLEUR-DE-SEL OR FLAKY SEA SALT, SUCH AS MALDON
FRESHLY GROUND BLACK PEPPER
ARRANGE THE PEACHES, TOMATO, AND BURRATA AROUND A LARGE PLATTER. PLACE THE PROSCIUTTO OVER THE TOP AND SCATTER WITH HERBS AND GREEN CORIANDER (OR ANY HERBS YOU LOVE). DRIZZLE WITH OLIVE OIL, TAKING CARE TO AVOID THE PROSCIUTTO (IT HAS PLENTY OF LUSCIOUSNESS ALREADY) AND CONCENTRATE THE OIL ESPECIALLY ON THE BURRATA, PEACHES AND TOMATOES. SPRINKLE WITH SALT AND PEPPER TO TASTE (I GO GENEROUS ON THE BLACK PEPPER, SINCE I LIKE A BIT OF PUNCH).
ENJOY COOL OR AT ROOM TEMPERATURE, WHEN THE BURRATA SHINES BEST.
SERVES 4
TIME: 15 MINUTES
Link below to buy my book, EVERY DAY IS SATURDAY, to fill your plate with more life-giving foods like this. 👇🏼
** images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photo // SARAH COPELAND
Food + Prop Styling // SARAH COPELAND