Peach season is here & we’ve crafted the ultimate summer salad. Sweet, juicy peaches meet tangy tomatoes, salty prosciutto & creamy burrata, while fresh basil & a drizzle of balsamic glaze bring everything to life. Load the perfect bite onto a piece of crunchy, warm slice of ciabatta & you have the most delicious light meal!

Recipe & Photography by Courtney Sutton @selfbycjs

serves: 4 side salads | time: 15-20 mins

Ingredients:

• 2-3 ripe peaches, cut into small wedges
• 2 balls of burrata
• 2 punnets of cherry tomatoes, halved
• 100g prosciutto
• 8 thin slices ciabatta, fresh
• Fresh basil leaves
• Bunny Chow Down Balsamic Glaze
• Extra virgin olive oil
• Salt and pepper

Method:

1. Heat a grill pan over high heat. Whilst pan is warming, lightly brush peach wedges & ciabatta slices with extra virgin olive oil.
2. Once pan is hot, place peaches flat side down & leave for 2-3 minutes or until coloured with grill marks. It is important your pan is hot & that you don’t move them once placed down otherwise they will overcook & become too soft. Turn once to colour opposite side & remove from heat.
3. Add bread to pan and lightly toast until golden on both sides. Remove from heat.
4. On a large serving plate, scatter fresh cherry tomatoes & grilled peaches. Roughly tear prosciutto & place in any gaps on the plate. Add your balls of burrata & top with fresh basil leaves.
5. When ready to serve, slice open burrata & season salad with salt & pepper. Serve generously with Bunny Chow Down balsamic glaze & toasted ciabatta.