The peaches at the farmers markets right now are fantastic—ripe and juicy, ideal for grilling and serving in a savoury way. This recipe is infinitely customizable, use nectaries and a blue cheese such as Bleu l’Ermite or Gorgonzola instead, for example.
| 4 | peaches, or so, depending on size, cut into wedges |
| olive oil | |
| 1⁄2 bag | arugula or two butter lettuces |
| sm bunch | Italian parsley, stemmed |
| sm bunch | basil, torn, for garnish |
| 1⁄2t | chopped fresh thyme |
| 1 or 2 lg | burratta or 3-4 small homemade ricotta |
Dressing
Squeeze about half a lemon into 2-3 tablespoons of extra virgin olive oil. Whisk until combined. Season to taste.
Brush the peaches with oil and grill face down over medium heat until there are marks and the fruit is somewhat warm. Toss the greens and parsley with the thyme and dressing. Start with a small amount and increase until it’s dressed the way you like. Leave a little dressing to drizzle later.
Plate the greens on a platter. Arrange the grilled stone fruit attractively and tuck the burratta in and around the fruit—if using large, break into a few pieces. Garnish with the torn basil leaves. Crack some pepper and toss a little finishing salt over. Serves 6-8.