For my last meal in Chicago I went to Prosecco, one of my favorite spots, with my Dad. I ordered the truffle pasta as I always do & let my Dad order the appetizers (he’s a crazy, in the best way possible, over orderer & I love it). One of the many we got for the two of us (lol) was a peach & burrata salad that ate every last drop of. It was beyond delicious & something I knew I would really miss from Chicago. Fast forward 2 weeks later & I was already wishing I could have it. So I set out to recreate it on my own & was shocked with how easy it was to replicate. The key was the burrata seemed to have been marinated in EVOO (emphasis on the EV) letting all the flavors infuse. I’ve already had this dish twice since I left Chicago & know I’ll probably make it another 50x.
- 2 tbsp EVOO
- 1 ball of burrata
- 1-2 peaches
- 4-6 cherries
- handful of pistachios
- Place burrata & EVOO in large ziploc bag. Remove air from the bag & seal shut. Place the bag in the fridge for 8-12 hours.
- Place marinated burrata in bowl with sliced peaches, pitted cherries, & pistachios. Serve & enjoy!
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