Torn burrata, ripe white peaches, candied walnuts, fresh basil, and prosciutto on peppery rocket. A salad composed for the height of summer — make it in August or not at all.
Halve peaches, remove stones, and cut into thick wedges. If the skin is tough, peel it. Toss lightly in olive oil and a pinch of salt — the oil makes them gleam on the plate.
Spread rocket loosely on a large platter. Drape prosciutto slices in loose folds throughout. Tuck peach wedges between the prosciutto so the colours contrast.
Set burrata balls in the centre or at two points on the platter. Do not tear yet — this is done at the table as a final flourish that reveals the cream filling.
Scatter basil leaves and candied walnuts. Drizzle with good olive oil and aged balsamic. Season with flaky salt and cracked pepper. Tear burrata open at the table.
Serve immediately after assembly. Both peaches and burrata deteriorate quickly at room temperature — this is not a salad to make ahead.
Ripe figs (halved), nectarines, or ripe mango all work beautifully with burrata when peaches are out of season.
The best burrata is made the same day. Check the use-by date — anything more than 3 days old will taste of very little.