Writing this post from Costa Rica, but by the time it’s live I’ll be back home and back at it. I’m bummed to be saying goodbye to my family after an amazing few days. It was nice sitting on the beach, spending time with my family, and making so many memories along the way. I can’t really say I feel super relaxed, as Gerard family vacations aren’t usually of the relaxing kind. But they’re full of more adventures than you can imagine. That’s just us, we are a very adventurous crew. I’m pretty much nothing like the rest of them, but I sure love them all. And with all that said, I’m sure I’ll be happy to be back at work today. Though I’m also sure I’ll be playing a mad round of email catch up. Maybe I’ll procrastinate the emails for a day and cook instead. I miss my kitchen and I miss photographing it for you all! Until I have some new recipes to share, let me tell you all about this extra summery salad. I’ve been holding onto this salad for way too long. Me being me, I wanted to hold off until just the right time. I wanted the peaches to be perfectly ripe, the tomatoes juicy and sweet, and summer to be in full swing. It’s one of my favorite summer salads that I’ve made because it’s full of summer fruit, tomatoes, and herbs. Here are the details. It’s pretty simple…ish, but probably more complicated than a peach and tomato salad needs to be. I know, that’s annoying, but I promise this salad is worth every last step. There are a lot of peach and tomato salads out there, so I hesitated to even share a new one. I knew if I was going to share a salad like this that it had to be a little different from the rest. It all starts with the produce. Make sure you find the best peaches and tomatoes you can get your hands on. They are the heart of the salad and where all the flavor comes from. The next step is to toast the torn naan along with a little butter, olive oil, garlic, and sesame seeds. I know this step is kind of a pain, but toasting the naan is worth it. It soaks up the vinaigrette and clings to the burrata. So delish, and adds a hearty crunch to the salad. Now on to the peaches. Instead of leaving the peaches raw, I like to grill half of them. I love the way grilled peaches turn sweet and soft, while the fresh peaches stay a little crisp and have some bite to them. Once the naan is toasted, and the peaches are grilled, toss them in with the tomatoes, basil, prosciutto, and burrata. The beauty of this salad is that the longer the peaches and tomatoes sit and marinate in the vinaigrette, the better the flavor. Well, don’t let the salad sit for days…but 6-12 hours in the fridge is no problem. This is a great salad for summer parties. But it’s also equally great to pack for lunch since you can make it a bit of head of time. It’s also so pretty! If I was serving this for a summer dinner party, I’d add this grilled salmon or chicken, definitely these potatoes, then my favorite berry filled fruit crisp. So almost all of this week’s recipes. I didn’t create a summer dinner party menu on purpose, but hey it certainly works, and it’s all delicious! And yes, this is one of those show-stopping salads that people will be talking about all summer long. It’s that good! If you make this peach caprese salad with toasted garlic naan, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
