Peach Tomato Burrata Salad with Grilled Amalfi Chicken

Sweet peaches, ripe heirloom tomatoes, and creamy burrata over peppery arugula, finished with Basil Olive Oil and Pomegranate Balsamic Vinegar. Add grilled Amalfi chicken and it's the whole summer on one platter.

Basil Olive Oil

Pomegranate Balsamic Vinegar

Ingredients for the Salad

3-4 handfuls of Arugula

2-3 fresh Peaches, chopped to your size pref

2 large fresh Tomatoes chopped to your size pref (heirloom work great here)

1 medium cucumber, chopped to your size pref

8 oz fresh Burrata (1 lg ball or 2-3 small ones), at room temperature

1 handful Roasted and Salted Pumpkin Seeds

½ cup fresh ribboned Basil

Basil Olive Oil

Pomegranate Balsamic Vinegar

Sea Salt and Pepper to taste

Ingredients for the Chicken

2 chicken breasts halved horizontally to create 4 cutlets

3 Tbsp Basil Olive Oil

3 tsp Amalfi Seasoning

Salt if desired

Plate the Salad

Layer the ingredients in a shallow bowl or preferably a long serving platter
(this allows lots of perfect bites) in the following order:

Arugula, cucumber, tomato, peach, burrata, pumpkin seeds, and ribboned basil.

Drizzle the Basil Olive Oil all over the salad, followed by the Pomegranate Balsamic Vinegar.

Finish with sea salt and fresh cracked pepper.

For the Chicken

Marinate

Pat the cutlets dry. Toss with 3 Tbsp Basil Olive Oil, the Amalfi Seasoning, and ½ tsp kosher salt until evenly coated. Let sit 30 minutes at room temperature (or up to 8 hours refrigerated — bring back to room temp before grilling).

Cook

Heat a grill or grill pan to medium-high. Grill the cutlets 3–4 minutes per side, until well marked and the internal temperature reaches 165°F. Rest 5 minutes on a board, then slice on the bias into ½-inch strips.