Peach, Tomato & Burrata Salad

1

Preheat the oven to 350ºF and line a baking sheet with parchment paper. Place the prosciutto slices on the baking sheet and place in the oven. Cook for 12 to 14 minutes, until crispy. Use a knife to roughly chop and set it aside.

2

Heat a grill over medium-high heat. Once hot, brush the peaches with a little oil (avocado or olive oil). Place on the grill and cook for two to three minutes per side, until grill marks appear.

3

In a small bowl, whisk together the olive oil and balsamic vinegar and season with salt and pepper.

4

Assemble the salad by placing the tomatoes, burrata and peaches on a serving tray and top with the prosciutto. Drizzle with the dressing and garnish with basil, flaky salt and pepper. Enjoy!

5

Substitutions: No pork, omit the prosciutto. No basil, use another fresh herb such as parsley. No burrata, omit or use another type of soft cheese.