Confit tomato, grilled peach and stracciatella salad

Confit tomato, grilled peach and stracciatella salad

This salad is full of sweet summery flavours and contrasting textures thanks to the silky confit tomatoes, charred peaches and crunchy sourdough croutons.
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  1. Step 1

    Light a barbecue for direct cooking or preheat a griddle pan over high heat for at least 5 minutes
  2. Step 2

    Brush the peach quarters with neutral oil and cook cut side down for a few minutes or until nicely charred and softened
  3. Step 3

    Char the sourdough slices for 30 seconds or so each side, taking care not to burn the bread. Set aside to cool
  4. Step 4

    Combine all the ingredients for the dressing in a clean lidded jar or bowl and shake or whisk to combine
  5. Step 5

    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