This salad is full of sweet summery flavours and contrasting textures thanks to the silky confit tomatoes, charred peaches and crunchy sourdough croutons. We’ve added a sweet-sharp tarragon vinaigrette, which compliments the fruits and creamy stracciatella cheese.
Light a barbecue for direct cooking or preheat a griddle pan over high heat for at least 5 minutes
Brush the peach quarters with neutral oil and cook cut side down for a few minutes or until nicely charred and softened
Char the sourdough slices for 30 seconds or so each side, taking care not to burn the bread. Set aside to cool
Combine all the ingredients for the dressing in a clean lidded jar or bowl and shake or whisk to combine
Tear the sourdough into pieces and arrange on a platter with the salad leaves, peaches, and torn stracciatella. Top with confit tomatoes and the dressing, and serve
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