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.
Tomato and Peach Salad With Corn and Feta
Summer dishes should be all about fresh ingredients with little effort - like a pie bursting with fresh berries or vibrant pea pesto crostini. Salads filled with bright flavors that require no cooking pretty much top my list and this tomato and peach salad with corn and feta is ...read more