Grilled Peach and Tomato on the Vine Salad
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Serves 2 to 3
- 2 Backyard Farms Tomatoes on the Vine, cut into wedges
- 2 ripe peaches
- ½ small red onion, sliced into thin rings
- 1 ball Buratta Cheese
- 2 tablespoons white balsamic vinegar
- ½ cup extra virgin olive oil, plus extra for peaches
Set oven to 375°F.
Cut Backyard Farms tomatoes into 8 wedges, sprinkle with salt and set aside.
Cut peaches into 8 wedges, brush with oil and place on a cookie sheet. Cook peaches in the oven until slightly golden then turn over and repeat on other side.
While the peaches cook, whisk together the vinegar and ½ cup of olive oil. Spread the onions on a long dish and sprinkle with a pinch of salt.
Line the wedged tomatoes and peaches on top of onions, alternating them along the way.
Break the Burrata into pieces and place on top of the peaches and tomatoes salad.
Sprinkle with fine black pepper, and drizzle with the vinegar and olive oil dressing before serving.
Recipe by Carla and Christine Pallotta, Executive Chefs at NEBO Cucina & Enoteca in Boston, MA