Celebrate the best flavors of late summer with juicy peaches, creamy burrata, heirloom tomatoes, and peppery arugula, all finished with Rocky Mountain Olive Oil Company's Basil Infused Olive Oil and Peach White Balsamic. This elegant salad comes together in minutes and is perfect for patio dinners, entertaining, or a light seasonal lunch.

I N G R E D I E N T S :

• 2 ripe peaches, sliced
• 2 large heirloom tomatoes, cut into wedges
• 8 oz burrata cheese
• 3 cups arugula
• ¼ cup fresh basil leaves
• 2 tablespoons Rocky Mountain Olive Oil Company Basil Infused Olive Oil
• 2 tablespoons Rocky Mountain Olive Oil Company Peach White Balsamic
• Flaky sea salt, to taste
• Freshly cracked black pepper, to taste

Optional Garnishes:

• Toasted pine nuts
• Prosciutto
• Microgreens
• Crusty artisan bread for serving

I N S T R U C T I O N S :

1. Arrange the arugula on a large serving platter.
2. Scatter the sliced peaches and heirloom tomatoes over the greens.
3. Tear the burrata into large pieces and nestle it among the fruit and tomatoes.
4. Tuck fresh basil leaves throughout the salad.
5. Drizzle evenly with Basil Infused Olive Oil followed by Peach White Balsamic.
6. Finish with flaky sea salt and freshly cracked black pepper.
7. Garnish with toasted pine nuts or prosciutto if desired, and serve immediately with warm crusty bread.

Chef's Tip:

For the best flavor, let your peaches and tomatoes come to room temperature before assembling the salad. The warmth enhances their natural sweetness and allows the Basil Infused Olive Oil and Peach White Balsamic to truly shine.

Pair With:

• Grilled chicken
• Cedar plank salmon
• Lemon herb shrimp
• Rustic sourdough or ciabatta
• Crisp Sauvignon Blanc or Pinot Grigio

N U T R I T I O N A L   I N F O :

Approximately 285 calories • 10g protein • 13g carbohydrates • 22g fat • 320mg sodium per serving (based on 6 servings).

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4–6