I know, I missed last week’s post. Would you believe I’m still working on it?
In the meantime, I’d like to share something ridiculously delicious. TD and I have been experimenting with the bounty of summer fruits and vegetables available this time of year. The following came out of a trip to the farmer’s market and a lazy Sunday evening.
We started with a base of white balsamic and olive oil (we use a basil infused olive oil available in bulk at Whole Foods). Next, one large tomato chopped into 1/2 inch chunks. Allow it to drain in a colander with the help of a sprinkle of sea or kosher salt. Give the whole thing a shake every few minutes to release the tomato juices (into the sink).
The next two piece can be done on the grill or stove-top. Boil some corn and sear some stone fruit. Here we’ve used yellow peaches but white peaches, nectarines, plumbs or a combination would fit the bill. To sear, I gave each half a light coating of olive oil and dropped it into a hot pan for about 90 seconds.
Basil is absolutely necessary here. Trust me. We’ve tried the cheese two ways. Below, we’ve used fresh baby mozzarella. It works really well. But, if you want to take things to the next level, use burrata. Burrata cheese and stone fruit together will change you life.
If using the burrata, don’t mix it into the salad. Plate the salad and then let people dribble their own over the top. Finally, if you dare, cook up a couple of pieces of super thin prosciutto. Let it get nice and crispy, then give it a fine chop. Set aside to sprinkle over the salad right before serving.
Salt and (liberal) fresh cracked pepper to taste.
This can be served as a colorful side or add-in grilled shrimp or chicken for a main dish.
This stuff is ridiculous I tell you. And, the variations are endless.
If you like this, you might like these
(serves 2 as a main dish, 4 as a side)
- 3 TBS white balsamic vinegar
- 3 TBS olive oil (use the good stuff)
- 1 large tomato
- 2 ears of corn, boiled or grilled
- 3 peaches or nectarines (if using plumbs, use two 5-6)
- 1/4 C chopped basil
- Fresh mozzarella or burrata (2-3 ounces per person)
- 2 slices prosciutto, cooked until crispy and chopped
- freshly ground salt and pepper to taste
- If boiling corn, set ears in a larger saucepan filled with cold water over high heat. Allow it to come to boil. Drain immediately and set aside for a few minutes.
- While corn is cooking, chop tomato. Sprinkle with sea or kosher salt and allow to drain in a colander over the sink.
- In a large bowl, whisk together vinegar and oil.
- Halve peaches and brush with olive oil. Heat a large pan over medium high heat, sear, cut side down for 90 seconds.
- Chop basil, set aside.
- While corn is still warm, cut off-of the ear and add into bowl with oil and vinegar. Add in tomatoes (use a slotted spoon so that the seeds at the bottom of the colander don’t come along for the ride). Gently toss to coat. Gently add-in peaches and basil.
- Salt and pepper to taste.
- Cook prosciutto chop and set aside until just before serving.
- Prepare cheese (when using mozzarella, we cut the little balls into wedges slightly smaller than the tomatoes and peaches).
- When ready to serve, sprinkle with prosciutto and add cheese.
- Note, the peaches and tomato will continue to give-off juices. If made more than an hour in advance, be sure to drain-off some of the juices before serving.