Preserved Peach and Burrata Salad | America's Test Kitchen

Ingredients

• 1 pint recipe, drained and cut into ¾-inch wedges
• 2 teaspoons white wine vinegar
• 1 (8-ounce) ball burrata cheese
• ½ teaspoon flake sea salt
• ½ teaspoon cracked pepper
• 2 ounces thinly sliced prosciutto, torn into bite-size pieces
• 7 fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil