Summer has always been a favorite time of year for me and I am sure many of you feel the same. Whether your Summer is filled with the beach, a hike or just lots of time spent with friends and family, these memories usually involve something else: good food.
For me, summer has always included long days at the beach, impromptu BBQs and late nights roasting marshmallows for s'mores. In college, when summer was also prime time for me to be working, I chose to work as a waitress at a beachside restaurant so that I could still enjoy this special time of year.
Remembering all of the memories I have of summer, I wanted to develop a collection of real food summer recipes that are perfect for weeknight dinners as well as last minute get-togethers. The Simply Summer cookbook features just that, twenty seasonal recipes that you’ll want to make all summer long. There’s also a special emphasis on the best seasonal produce such as berries, summer squash and herbs like basil.
So to celebrate the cookbook’s launch, I wanted to share with you the perfect summer salad. This Grilled Peach Salad with Burrata, Basil & Prosciutto is simple to toss together yet has all the right combinations of flavor. Summer peaches, while perfect on their own, reach a whole new level of sweetness after a brief turn on the grill while salty prosciutto pairs well with the peppery bite from both the arugula and basil. The burrata tops it all off with a creamy and mild finish.
It’s the type of salad perfect for a day after the beach when you don’t want to wait forever to eat but also don’t want to think about it too much either. I encourage you to give it a try and let me know what you think using the hashtag #simplysummercookbook on social media.
Grilled Peach Salad with Basil, Burrata & Prosciutto
Time: 25 Minutes
4 medium peaches, pitted and cut into ¾-inch slices
5 tablespoons olive oil, divided
4 ounces prosciutto
8 ounces burrata cheese, cut into 8-10 pieces
5 cups arugula
8-10 large basil leaves
3 tablespoons balsamic vinegar
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1. Heat your grill to medium heat. Brush the peaches with half of the olive oil. Place the peaches on the grill and cook for 4-5 minutes or until the peaches release gently from the grates. Flip over and continue grilling for another 4-5 minutes or until the peaches are fork tender.
2. Remove the peaches from the grill and set aside while you assemble the salad.
3. On a large serving platter place the arugula. Tear each slice of prosciutto in half and place on top of the arugula. Place a piece of burrata cheese and a basil leaf wherever there is a slice of prosciutto.
4. Drizzle the remaining olive oil and balsamic vinegar on top of the entire salad and then season with salt and pepper. Serve immediately.