Print
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Dijon Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar (not a syrupy one) 
  • 1 teaspoon Dijon mustard 
  • Flaked sea salt and freshly ground black pepper
  • Flaked sea salt and freshly ground black pepper 
Grilled Peaches:
  • 2 teaspoons olive oil
  • 4 peaches, almost ripe but not too soft, quartered and stoned 
  • 7-ounce ball buratta, drained and torn into chunks (or two 4 1/2-ounce balls mozzarella) 
  • 2 1/2 ounces arugula
  • 1 bunch fresh basil, leaves only, roughly torn 
  • Flaked sea salt and freshly ground black pepper

Directions

Special equipment: a metal fish spatula

For the Dijon dressing: Lightly whisk the extra-virgin olive oil, vinegar and mustard together in a small bowl. Season with salt and pepper and set aside.

For the gilled peaches: Lightly grease a griddle pan or barbecue with the olive oil and then get it nice and hot. Place the peach quarters cut-side down on the griddle pan or barbecue for 1 to 2 minutes to get a nice chargrilled mark on them. You may have to work in batches, depending on the size of your pan.

Use a metal fish spatula to help lift them up so as not to leave the chargrilled marks behind. Turn them onto their other cut side for another minute (don't cook on their skin side). The charring will add to the flavour. You can also use a frying pan to cook them, but obviously you won¿t get the chargrilled lines on them. Sit the peaches cut-side up on a large serving platter as you go.

Arrange the buratta chunks (or mozzarella) around the peaches and scatter the arugula and basil leaves over. Scatter a little salt and pepper on top. Quickly whisk up the dressing again, if necessary, drizzle it over and serve.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Peach Salad with Tomatoes, Feta and Basil Vinaigrette

Recipe courtesy of Kelsey Nixon

Grilled Steak Salad with Texas Peaches, Pecans and Limes

Recipe courtesy of Tyler Florence

Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

Recipe courtesy of Bobby Flay

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here