End of Summer Grilled Peach Salad
Rated 5.0 stars by 1 users
Food:
Vegetables
Serves:
2 to 3 people
Prep Time:
10 min
Cook Time:
15 min
As peach season is closing out, you don't want to miss making this delicious End of Summer Grilled Peach Salad. The trick is to get a good char on the peaches, you can brush some of it off easily after they come off the grill, but then as soon as you do, soak them in oil for a bit of a sweet and savoury mix. The peaches are laid out with crusty smoked bread, blistered cherry tomatoes, mini burrata cheese and anchovies, on a base of fragrant basil oil. The perfect end of summer salad for entertaining or a casual bbq dinner on the weekend.
By:Chef Matt Basile
Ingredients
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7 peaches
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1 package (341g) cherry tomatoes on the vine
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5-6 anchovies
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113g Mini Burrata
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½ baguette
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2-3 tbsp olive oil, divided
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Salt
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Black pepper
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Juice from 1 lemon
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100g fresh basil
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¼ cup olive oil
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1 clove garlic
Basil Oil
Instructions
Set smoker to 275F-300F.
Cut the peaches in half and remove the pit. Place cut side down on the live fire grill, allow to char and flip once to grill the other side.
Rip the half of baguette by hand for a rustic look and place in a cast iron pan, drizzle with 1-2 tbsp olive oil and place in the smoker for about 10-15 minutes, or until the baguette is crispy.
Place the cherry tomatoes on the vine onto the flattop and allow to blister and char.
Remove the peaches from the grill and place in a bowl. Using a piece of paper towel, brush away some of the excess char. Place back in the bowl and drizzle with 1-2 tbsp olive oil.
Roughly chop the fresh basil and place in a bowl or container, peel the garlic and add to the basil, squeeze in the juice from a lemon and add a ¼ cup of olive oil. Use a hand immersion blender to blend until smooth.
To plate, add a layer of the basil oil onto the plate or shallow bowl. Place the peaches around the plate, charred side up, and then stagger the toasted baguette around the peaches, top with the charred cherry tomatoes, and break up the mini burrata balls and place around the plate. Place an anchovy over the cheese. Season with salt, drizzle with more basil oil on top and finish with cracked black pepper.