Grilled Peach Salad

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When we were home over the 4th of July, we stopped at a farm stand on our way back from Napa. We bought strawberries, avocados, and peaches still warmed from the sun and spent the majority of the car ride figuring out what to make. When we got home, we brushed them with olive oil, threw them on the grill and then wrapped them in prosciutto. I thought the combination was so incredible that it couldn't be improved upon, but I was wrong. For a dinner party last week, we added some burrata, arugula, balsamic, and lemon zest. When paired with a chilled glass of rosé, it's pretty much the definition of what I want to eat all summer long.