Sick in bed with a horrible cold, dreaming of warm summer days and balmy evenings, a chilled glass of white wine and this beautiful salad from salad genius Hetty McKinnon of Arthur Street Kitchen.
The fresh peppery basil makes a suprisingly perfect addition to the sweet charred peaches and the creamy mozzarella. This salad is simplicity at it’s best.
The dish hangs on the quality of its few ingredients so use the best mozzarella you can find/afford, and peaches that are perfectly ripe with some firmness to the touch as they will soften slightly when grilled. Season well to bring out the beautiful flavours and balance the sweetness of the peaches.
The original recipe has the addition of 1-2 tsp of honey drizzled over it before serving but I found the dish already had plenty of sweetness from the fruit, and I prefer it without.
Serves 4 as a light salad
Things that go in:
4 large yellow flesh peaches, halved and pitted
15 basil leaves
400 g mozzarella
Things that go on:
sea salt flakes and freshly ground black pepper
extra virgin olive oil
Slice each of the peach halves into 4 pieces, place in a bowl and sprinkle with olive oil.
Put a frying pan, griddle pan or barbeque on a very high heat and and once it is sizzling hot, add the peaches.
Grill on each cut side for no more than a minute, you just want the flesh to char lightly.
Place the peaches on a plate, tear the basil and the mozzarella into pieces and place around the peaches.
Drizzle over some olive oil and season well with the salt flakes and pepper.