Category:
Salads, Main Courses

Seasons:
May, June, July, August

Courtesy of Elizabeth Winslow

Photography by Michelle Min

Easy

For the vinaigrette:

4 tablespoons white balsamic vinegar
1 teaspoons honey
1/2 cups olive oil

For the salad:

6 thin slives prosciutto, torn into 2- to 3- inch pieces
4 medium to large peaches, cut in half, pitted
Olive oil for grilling
Salt and freshly ground pepper
1 bunch basil, leaves only, washed and spun dry
ounces burrata cheese, torn into 2- or 3-inch pieces

Grilled Peaches with Basil, Burrata and Prosciutto Directions

To prepare the vinaigrette, combine the ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.

To prepare the salad, brush the cut sides of the peaches with olive oil and season lightly with salt.

Grill the peaches, cut-side down, over medium-hot coals or in a cast-iron grill pan over high heat.

When grill marks appear, turn over the peach halves and grill briefly on the skin side—about 1 to 3 minutes.

Cool the peaches slightly, then cut each half into two pieces.

Arrange on a serving platter and tuck basil leaves, prosciutto and burrata pieces around.

Drizzle with the vinaigrette and season to taste with salt and freshly ground pepper.