Categories: Sides

Ingredients

• 4 ripe peaches, halved, pitted and each half cut into 3 wedges
• 1 lb. bocconcini, packed in water
• 20 small basil leaves plus more for garnish
• 2 medium shallots, finely chopped
• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• Sea salt and black pepper

Directions

1. Brush a cast-iron stovetop grill with a little olive oil and heat over high heat.

2. Grill the peach wedges about 2 to 3 minutes per side, until nicely charred. Transfer them to a large bowl and add the bocconcini, basil, shallots, olive oil and vinegar. Toss gently until everything is well coated. Season with salt and pepper and set aside at room temp for 15 minutes. Divide among salad plates. Garnish with the basil leaves and serve.

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