Fresh and simple summer salad with grilled peaches, creamy stracciatella, cherry tomatoes and red onion on a bed of mixed baby greens and lamb's lettuce, dressed with extra virgin olive oil.
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Wash the mixed baby greens, lamb's lettuce and cherry tomatoes. Cut the cherry tomatoes in half.
Peel the peaches if desired and cut them in half, removing the pit. Lightly brush the peaches with a drizzle of oil.
Heat a grill or non-stick pan over medium-high heat. Grill the peaches for 2–3 minutes per side until the characteristic grill marks appear and they are tender.
Thinly slice the red onion and, if desired, soak it briefly in cold water to reduce its sharpness.
In a large bowl combine the mixed baby greens, lamb's lettuce, cherry tomatoes and onion. Dress with Limera extra virgin olive oil, salt and pepper, mixing gently.
Arrange the salad on plates, add the grilled peach halves and finish with spoonfuls of stracciatella in the center or spread over the surface.
Grill or non-stick pan
Large bowl
Tongs or spatula to turn the peaches
Variation: replace stracciatella with burrata for an even more stretchy texture. For a vegan version use cashew cream instead of stracciatella.
Italia, Toscana
| Energy (kcal) | 118.67 |
| Carbohydrates (g) | 4.45 |
| of which sugars (g) | 3.66 |
| Fat (g) | 9.68 |
| of which saturates (g) | 3.58 |
| Protein (g) | 3.39 |
| Fibre (g) | 1.11 |
| Salt (g) | 0.1 |
