I listen to my own podcast because…I dunno! I want to hear how I sound “on air” and if nothing else, it’s good to critique myself. I’m currently working on not saying “so” as much. I’m not an um-er, but I certainly over-use the word “so”. Sorry if you’re sweet enough to listen in – I’m working on it!
That said, I started scanning my recent blog posts and I also write the word “so” a lot. Probably because I type like I talk – people tell me that ALL. THE. TIME. Someone just said this week that they appreciate the conversational tone on my blog.
I love that. It’s such a compliment. It feels like an authentic space that represents who I am and what I love. Lately, however, I’ve been uninspired by food. Nothing really seems to sound good and that’s just silly because my love for food is unwavering.
The reality is that I want things quick, easy, and not heating up my house. It was in the mid 90’s here in Michigan today and that’s just a bit too toasty for this northerner. So (there’s that little word I love to over-use) I’ve been taking my cooking to the backyard. Or that little slab in the back of my house I like to pretend is a backyard.
This salad caught my eye on Pinterest because it’s STUNNING. It also uses some of my favorite ingredients – yes the cheese (even though the original recipe called for burrata – is there really any going wrong…mozzarella, burrata…yum), yes the peaches…but the real star is the balsamic.
Balsamic vinegar is basically the ranch of summertime. There, I said it. I get it, ranch is bomb.com but a high quality balsamic vinegar that is syrupy and sweet? Life changing. Find the good stuff* – it’s worth it! If you can’t find the good stuff, simmer your run-of-the-mill balsamic for 10-15 minutes until reduced by half. Allow it to cool and thicken – so flipping good! And on this salad? Oh, sweet, sweet summertime bliss!
- 4 peaches, pitted and cut into quarters
- 4 Tbsp olive oil, divided
- ¼ cup balsamic vinegar*
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 5 oz fresh arugula
- 8-10 large basil leaves, chiffonade
- 4 oz prosciutto
- 4 oz fresh mozzarella, torn into pieces
- Heat your grill to medium heat. Brush the peaches with 1 tablespoon of the olive oil. Place the peaches on the grill and cook for 4-5 minutes or until the peaches release gently from the grates and have charred grill marks. Flip over and continue grilling for another 4-5 minutes. Remove from grill and set aside.
- Add remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper to a small bowl and whisk well or combine in a small container with a tight fitting lid and shake vigorously.
- Place arugula and basil in a large bowl and drizzle with the balsamic vinaigrette. Toss gently to coat the arugula. Serve salad topped with the peaches, prosciutto, and mozzarella.
- On a large serving platter place the arugula. Tear each slice of prosciutto in half and place on top of the arugula. Place a piece of burrata cheese and a basil leaf wherever there is a slice of prosciutto.
- Drizzle the remaining olive oil and balsamic vinegar on top of the entire salad and then season with salt and pepper. Serve immediately.