Popular Conditions & Diets
Ingredients
9
Time
20m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
9
Time
20m
Serves
4
4 slices
Prosciutto
3
Peach
pitted and quartered
3 Tbsp
Extra-Virgin Olive Oil
1 1/2 Tbsp
Balsamic Vinegar
2 large
Heirloom Tomatos
sliced
125 g
Lunch
Quick Meal
Side
Burrata Cheese
15 leaves
Fresh Basil
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1
Preheat the oven to 350ºF and line a baking sheet with parchment paper. Place the prosciutto slices on the baking sheet and place in the oven. Cook for 12 to 14 minutes, until crispy. Use a knife to roughly chop and set it aside.
2
Heat a grill over medium-high heat. Once hot, brush the peaches with a little oil (avocado or olive oil). Place on the grill and cook for two to three minutes per side, until grill marks appear.
3
In a small bowl, whisk together the olive oil and balsamic vinegar and season with salt and pepper.
4
Assemble the salad by placing the tomatoes, burrata and peaches on a serving tray and top with the prosciutto. Drizzle with the dressing and garnish with basil, flaky salt and pepper. Enjoy!
5
Substitutions: No pork, omit the prosciutto. No basil, use another fresh herb such as parsley. No burrata, omit or use another type of soft cheese.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
