1fennel bulbsliced in half lengthwise, fronds and stems removed
2medium tomatoessliced into bite-sized wedges
1ball burratasliced into wedges
salt and freshly ground black pepper
6fresh basil leavestorn
Instructions
Prepare your grill for direct grilling, and preheat to medium high.
Brush the peach and fennel halves lightly with olive oil, and place cut side down on the grill grates. Cook for 3 to 5 minutes and flip (there should be visible grill marks). Cook the other side for a minute or two, then remove and set aside to cool.
When the peaches and fennel can be handled, slice into bite-sized wedges and arrange on a platter. Add the tomatoes and burrata wedges to the platter (don't forget to spoon any cream that's escaped from the burrata over the salad). Season with salt and pepper, and sprinkle the basil over the top.