I don't know about you but I love to use the locally fresh ingredients available at farmers markets...especially during the summer! This one is a super simple recipe (yes, really!) that combines all my favorite flavors. Peach season in Texas is almost over...so makes sure to give this favorite a try before the peach stands dry up! Colorado...you still have time! Save this recipe for Palisade Peach season....and thank us later. :)
For the dressing:
- 4 tablespoons white balsamic vinegar
- 1 teaspoon honey
- 1/2 cup olive oil
- Squeeze of lemon
For the salad:
- 6 thin slices prosciutto, torn into 2- to 3- inch pieces
- 4-5 medium to large peaches, cut in half, pitted
- Olive oil for grilling
- Salt and freshly ground pepper (I like course salt or sea salt for this)
- 1 bunch basil, leaves only
- 2 ounces burrata cheese, torn into 2- or 3-inch pieces
- To prepare the dressing, combine the ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified or whisk in a bowl.
- 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.