Peach Caprese Salad with Toasted Garlic Naan.
Ingredients
- 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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
Source
Original recipe: View Original
:max_bytes(150000):strip_icc()/AR-228126-caprese-salad-with-balsamic-reduction-ddmfs-2644-2x1-41218410462a416a8976c05174dc5f9d.jpg)