Peach season is here & we’ve crafted the ultimate summer salad. Sweet, juicy peaches meet tangy tomatoes, salty prosciutto & creamy burrata, while fresh basil & a drizzle of balsamic glaze bring everything to life.
Recipe & Photography by Courtney Sutton @selfbycjs
serves: 4 side salads | time: 15-20 mins
Ingredients:
- 2-3 ripe peaches, cut into small wedges
- 2 balls of burrata
- 2 punnets of cherry tomatoes, halved
- 100g prosciutto
- 8 thin slices ciabatta, fresh
- Fresh basil leaves
- Bunny Chow Down Balsamic Glaze
- Extra virgin olive oil
- Salt and pepper
Method:
- Heat a grill pan over high heat. Whilst pan is warming, lightly brush peach wedges & ciabatta slices with extra virgin olive oil.
- Once pan is hot, place peaches flat side down & leave for 2-3 minutes or until coloured with grill marks. It is important your pan is hot & that you don’t move them once placed down otherwise they will overcook & become too soft. Turn once to colour opposite side & remove from heat.
- Add bread to pan and lightly toast until golden on both sides. Remove from heat.
- On a large serving plate, scatter fresh cherry tomatoes & grilled peaches. Roughly tear prosciutto & place in any gaps on the plate. Add your balls of burrata & top with fresh basil leaves.
- When ready to serve, slice open burrata & season salad with salt & pepper. Serve generously with Bunny Chow Down balsamic glaze & toasted ciabatta.
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