Grilled Peach, Burrata, & Prosciutto Salad

This summery salad will have you dreaming of an Italian vacation

My friend’s family owns and operates an amazing farm that sells fruit at the farmer’s markets in L.A. and Santa Barbara. I previously featured their apples here, but their summer stone fruits are also incredible. She dropped off a ton of peaches and plums for us last week and I put them to work in breakfasts, desserts, and this salad, which is based off something I had at Gjelina last summer. The peaches caramelize and intensify on the grill and are a great pairing with the salty prosciutto, peppery arugula, and creamy cheese. It's a vibrant taste of summer that's great for sharing as an appetizer or side dish, or on its own as a light meal.


More Peach Recipes:
- Grilled Pork Chops & Peaches
- Easy Peach Tart
- Grilled Peach & Blue Cheese Salad

Grilled Peach, Burrata, & Prosciutto Salad:

• Slice 3-4 peaches into wedges and lightly brush with canola oil.
• Cook peaches on a hot grill for 2-3 minutes a side, or until they are caramelized but still hold their shape.
• Arrange peaches on a platter and rip apart a large ball of burrata cheese and arrange among the peaches.
• Top the salad with 4-5 thin slices of prosciutto and sprinkle with 1 1/2 c. wild arugula.
• Season salad with salt and pepper and drizzle with balsamic vinegar and extra virgin olive oil.

Serves two (main course)

Serves four (appetizer or side dish)

Roasted Pepper, Quinoa, & Avocado Tacos

Occasionally my husband will tease me for making healthy hippie food (what do you expect when the only places I’ve ever lived are Southern California and Boulder, Colorado?) and this recipe is a prime example. But even though these tacos are vegetarian and contain quinoa, they are actually really tasty. I’ve become obsessed with the not-too-spicy shishito peppers at our famers market, which get soft and smoky when they roast in the oven. Place them in a tortilla and add some grains for body, some buttery avocado for richness, and some salty cotija cheese and it’s a healthy, balanced meal that’s not lacking in flavor.

Roasted Pepper, Quinoa, & Avocado Tacos:

• Combine 1 c. quinoa with 2 c. cold water, add a pinch of salt, and bring to a boil in a small pot.
• Lower to simmer, cover the pot with a lid, and cook for 12-15 minutes, or until tender.
• Toss 12 shishito peppers* with 1 1/2 tbsp. canola oil and season with salt.
• Roast in a 400F oven for 20-25 minutes, or until skin is charred in some areas and peppers are soft.
• Let cool slightly, then pull off the stems and scrape out most of the seeds.
• Divide peppers among 4 warm whole wheat tortillas, add in a few slices of avocado, a scoop of quinoa, and some cotija cheese.**

Serves two

*Or any mild peppers.

**Can substitute for feta. Or use any cheese or toppings that you like.

Baby Caprese Salad

We've been eating summer tomatoes (grapes, cherries, and heirlooms) every week since they've been showing up in the farmers market. A caprese salad is a classic choice (see my ultimate recipe here), but this slightly-deconstructed baby version is even easier to eat, pack, and enjoy - plus, it's adorable. Instead of basil, I made a flavorful mixed herb and walnut pesto to toss the tomatoes and mozzarella in. I added some extra greens for body, but even some pasta or orzo would be great. It will keep for a few days in the fridge, making this a great leftover lunch.


Baby Caprese Salad:

• Combine 2 c. loosely packed basil leaves, 1 handful* chopped chives, and 1/2 c. loosely packed parsley leaves in a blender.
• Add in 1/3 c. toasted chopped walnuts, 1/4 c. olive oil, 1 garlic clove, 1 pinch of red chili flakes, and a large pinch of salt.
• Puree until smooth, adding in more olive oil as necessary to form a smooth paste.
• Add in 1/4 c. grated Parmesan cheese and check for seasoning.**
• Halve 1 pint of grape tomatoes and toss with 1 c. baby mozzarella balls*** and a few spoonfuls of the pesto.
• Toss to combine, then add in a handful of arugula and gently toss once more.
• Season with salt and pepper and serve.****

Serves two-four (side dish)

*About 8-10 chives.

**Pesto can be made a few days in advances, covered with plastic wrap, and kept in the fridge.

***I used perline but haved bocconcini or diced water mozzarella also works.

****Salad can be eaten cold or at room temperature and will keep in the fridge for a day.