Recipe created January 2020.
Larissa’s refreshing go-to summer salad, that will suit any barbeque spread.
Heat a BBQ or chargrill pan to high heat. Make the dressing by combining the olive oil, balsamic, honey and sea salt to taste.
Drizzle oil over the peaches and cook on each side for 30 seconds until charred. Once cooked add to the dressing and toss to coat.
Drizzle oil and sea salt over the bread and char on each side until toasted.
To assemble, place the buratta in the centre of the serving platter. Arrange the peaches, tomatoes, prosciutto and bread around the cheese and drizzle over the excess dressing. Garnish with plenty of basil leaves and season well with salt and bush pepper.