Confit tomato, grilled peach and stracciatella salad
- Side
- 2
- 45 minutes
This salad is full of sweet summery flavours and contrasting textures thanks to the silky confit tomatoes, charred peaches and crunchy sourdough croutons. We’ve added a sweet-sharp tarragon vinaigrette, which compliments the fruits and creamy stracciatella cheese.
Ingredients
Metric
Imperial
Salad
- 2 peaches, quartered and stoned
- oil, for cooking
- 1 slice of sourdough
- 2 handfuls of lamb's lettuce
- 1 buffalo stracciatella
- 100g confit cherry tomatoes
Tarragon vinaigrette
- 1 clove of garlic, grated to a paste
- 1/2 lemon, juiced
- 1 handful of chopped tarragon
- 4 tbsp of Carapelli Extra Virgin Olive Oil
- 1 tsp pul biber chilli flakes
- 2 tsp honey
Equipment
- Barbecue or chargrill pan
Method
Light a barbecue for direct cooking or preheat a griddle pan over high heat for at least 5 minutes
Brush the peach quarters with neutral oil and cook cut side down for a few minutes or until nicely charred and softened
- 2 peaches, quartered and stoned
- oil, for cooking
Char the sourdough slices for 30 seconds or so each side, taking care not to burn the bread. Set aside to cool
- 1 slice of sourdough
Combine all the ingredients for the dressing in a clean lidded jar or bowl and shake or whisk to combine
- 1 clove of garlic, grated to a paste
- 1/2 lemon, juiced
- 1 handful of chopped tarragon
- 4 tbsp of Carapelli Extra Virgin Olive Oil
- 1 tsp pul biber chilli flakes
- 2 tsp honey
Tear the sourdough into pieces and arrange on a platter with the salad leaves, peaches, and torn stracciatella. Top with confit tomatoes and the dressing, and serve
- 2 handfuls of lamb's lettuce
- 1 buffalo stracciatella
- 100g confit cherry tomatoes
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