Watermelon, Peach Salad with Burrata and Prosciutto

Prep Time: 15 minutes
Serves: 4

This colorful summertime salad is full of fresh flavors, including watercress, ripe, juicy peaches, and the hero of the dish — creamy burrata. You don't have to be too exact with measurements since no cooking is involved. Perfect for lunch or for when you don't want to think too hard about a recipe, however, if you want to take the flavor up a notch, grill the peaches first.

Ingredients

• 1 small seedless watermelon, rind removed, cut into 1-inch pieces

• 1 cup watercress

• 2 large, ripe peaches

• 8-ounce ball burrata cheese

• 2 ounces prosciutto, thinly sliced

• 2 tablespoons almonds, coarsely crushed

• 2 tablespoons extra virgin olive oil

• 1 tablespoon white wine vinegar

• ½ teaspoon freshly cracked black pepper

• ½ cup coarsely chopped mint leaves

• 1 teaspoon fine sea salt

• fresh basil leaves, to serve

• coarse kosher salt, to taste

Preparation

1. Using a mortar and pestle, coarsely crush almonds. You can also place almonds in a ziplock bag and whack them with a rolling pin. Transfer to a small dish.

2. Slice peaches into 1/2 inch thick wedges and arrange on a large plate.

3. Scatter watercress around peaches.

4. Toss watermelon with vinegar in a large bowl; season generously with fine sea salt. Arrange watermelon cubes on a plate with peaches and watercress.

5. Tear into the burrata carefully and arrange torn pieces and soft stracciatella on top of the watermelon and peaches.

6. Slice prosciutto lengthwise and nestle pieces around the fruit.

7. Drizzle with olive oil. Sprinkle with mint leaves, coarse kosher salt, and pepper, and scatter the basil on top. 

8. Sprinkle with crushed almonds and serve immediately, You do not want to let it sit more than 5-10 minutes before serving or the moisture from the peaches and cheese will rehydrate the Prosciutto.

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