Grilled peach & burrata salad with sourdough croutons
Need a great salad for your 4th of July menu? I’ve got you covered.
grilled peach and burrata salad with sourdough croutons and a simple lemon vinaigrette. It’s sort of like deconstructed peach, burrata and prosciutto bruschetta in a bowl.
Homemade croutons are so good and so worth the 5-minutes of effort.
XO, km
THE DISH:
grilled peach & burrata salad with sourdough croutons | serves 2
THE STUFF:
mixed greens
grilled peaches (light EVOO, 3 minutes per side on grill)
burrata cheese
prosciutto
blackberries
sourdough croutons
LEMON VINAIGRETTE
juice of 1 lemon
1 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
3-4 tablespoons EVOO
SOURDOUGH CROUTONS
1 tbsp butter
2 tbsp EVOO
2 slices sourdough bread, cut into bite-sized pieces
THE HOW-TO:
In a large bowl, toss together the mixed greens, grilled peaches, torn burrata, prosciutto and blackberries.
To make the vinaigrette, in a small bowl mix together the lemon, Dijon mustard, salt and pepper. Whisk in the olive oil. Set aside.
To make the croutons, melt the butter and EVOO in skillet over medium-high heat. Once the butter is bubbly, add the bread and season generously with S+ P. Let the croutons toast for 3 minutes and then flip the bread, season again with S+ P and toast until golden brown, about 3-4 more minutes.
Drizzle the dressing over the salad, to taste and garnish with croutons.