This is the type of slapdash meal I live off in summer – something sweet, something smoky, some cheese, something green. Use burrata for a little extra creaminess if you can get your hands on any, but mozzarella will work in a pinch.
Grilled Peach Salad:
Serves 2
Ingredients:
2 ripe yellow peaches, cut into wedges
1 large red tomato, sliced
a handful of baby basil
a handful of prosciutto
a ball of fresh mozzarella (burrata is especially nice if you can get your hands on some)
a little olive oil
balsamic vinegar, lemon, salt, pepper.
- In a small pan, or on a barbecue plate grill the peach wedges in a little olive oil until caramelized and slightly charred.
- Arrange on two plates with slices of tomato, ribbons of prosciutto and torn bits of the mozzarella or burrata. Scatter the basil leaves atop.
- Squeeze a little lemon on top, salt and pepper on top. Pour a little balsamic vinegar over. Serve immediately.
-SAMANTHA HILLMAN
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