Summer Peach “Burrata” Caprese with Harissa : Foodwise
Try this summer twist on the classic caprese salad with fresh peaches and plant-based burrata from Spicebox Kitchen by Linda Shiue.
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Ingredients
- 1 cup arugula
- 1 pound yellow peaches, pitted and sliced in wedges
- 8 oz Hodo kumiage yuba or burrata or fresh mozzarella, sliced or torn into half moons
- 1 teaspoon olive oil
- Pinch of salt
- Few grinds of black pepper
- Few pinches of harissa powder
- 2 tablespoons torn fresh basil, mint, or tarragon leaves
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