Recipe: Grilled Peach Caprese Salad
July is national peach month! Did you know there are more than 300 different types of peaches, just in the U.S.? There are so many ways to cook and eat peaches. Chef Jill Aker Ray shows QC Life a salad you can make with grilled peaches. Check out the recipe below!
Grilled Peach Salad:
4 peaches, sliced
2 cups cherry tomatoes OR 3 large ripe/firm tomatoes
1 cup fresh basil leaves
3 ounces prosciutto-fried crispy (optional)
3 balls burrata cheese
Champagne Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons champagne vinegar
2 teaspoons honey
1 pinch crushed red pepper flakes (or to taste)
kosher salt and black pepper (to taste)
1/4 cup fresh basil, chopped
Directions:
Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.
Grill half of peaches for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes.
On a large platter, arrange the grilled peaches, remaining raw peaches, tomatoes, basil, and prosciutto.
To make the vinaigrette. Combine all ingredients in a glass jar and shake to combine. Pour the vinaigrette over the salad, gently tossing to coat.