This has become my favorite summer go-to. Easy, quick, and flavorful — ticks all the boxes! I’ve been pairing it with chipotle-rubbed grilled corn and garlicky kale or rainbow chard, whatever leafy green looks good at the farmer’s market.
Ingredients (serves 1 as a dinner portion, 2 as a side salad):
- 1 peach, sliced
- 1 tomato, sliced
- 4 medium sized basil leaves, sliced
- goat cheese, crumbled
Cut the tomato and lay on a plate. Heat up a skillet grill pan with a dollop of oil, or heat your grill if you’re doing this on the grill. Grill the peach slices for about 2 minutes on each side, just so it gets a nice mark on them, you don’t want these thoroughly cooked! Remove from grill and place on the plate with the tomatoes. Top with goat cheese and sprinkle the basil on top. Enjoy!
Hilary's Kitchen 