Peach Caprese Salad with Toasted Garlic Naan
This bright, colorful, and fresh summer salad, is full of grilled peaches, tomatoes, basil, and creamy burrata cheese. It's that easy summer salad that everyone craves all winter long!
Foto: Half Baked HarvestBahan-bahan
- 3 pieces naan bread, torn into large pieces
- 2 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
- 2 -3 cloves garlic, minced or grated
- 1 tablespoon sesame seeds
- kosher salt
- 3 peaches, sliced
- 2 cups cherry tomatoes, halved if large
- 1 cup fresh basil leaves
- 3 ounces prosciutto
- 3 balls burrata cheese
- 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
Langkah-langkah
1. To make the toasted naan. Preheat the oven to 375 degrees F. On a large baking sheet toss together the torn pieces of naan, butter, olive oil, garlic, sesame seeds, and a pinch of salt. Spread out in an even layer on the baking sheet. Transfer to the oven and bake for 12-15 minutes, until fragrant and toasted. 2. To make the salad. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil. Grill the 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. 3. 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. 4. To serve, add the toasted naan and gently toss. Break the burrata over the salad and drizzle with additional vinaigrette, salt, and pepper.
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