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  • Italiano







2 cups torn sourdough, ciabatta or country bread
6 tablespoons olive oil, plus more for drizzling
Salt and freshly ground black pepper
1¼ pounds heirloom tomatoes, cut into ½-inch wedges
1 large white peach or nectarine, cut into ½-inch wedges
¼ cup thinly sliced basil
1 small shallot, thinly sliced
1 teaspoon Sherry vinegar
2 balls burrata (about 1 pound total)

  1. Preheat oven to 375 degrees. Spread croutons across a medium baking sheet and toss with 4 tablespoons olive oil, salt and pepper. Bake croutons, tossing halfway through, until golden and crisp on all sides, about 13 minutes.
  2. Meanwhile in a large bowl, toss together tomatoes, peaches and basil. Season with salt and let sit to allow flavors to meld, about 10 minutes. Place shallots in a small bowl and cover with ice water. Let shallots crisp, about 8 minutes, then remove them from water. Blot shallots dry and set them aside.
  3. Just before serving, toss shallots, croutons, remaining 2 tablespoons olive oil and vinegar with tomato-peach mixture. Season with extra salt and let croutons absorb some of the fruits’ juices, about 5 minutes. Distribute salad among 4 plates and place ½ a ball of burrata on each plate. Season cheese with a pinch of salt and drizzle with additional olive oil. Serve immediately.



For the glaze:
1/3 cup maple syrup
3 tablespoons whole-grain mustard
1 teaspoon cider vinegar
1/2 teaspoon finely chopped fresh thyme leaves
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper​

For the fish:
4 (6-ounce) skin-on salmon fillets
Vegetable oil, for oiling the grill and the fish
Kosher salt
Freshly ground black pepper

  1. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).

  2. Meanwhile, place all of the glaze ingredients in a medium oven-safe frying pan and whisk until combined.

  3. When the grill is ready, place the frying pan on the grill, cover the grill, and cook until the glaze just comes to a boil, about 3 to 4 minutes. Using a hot pad or dry towel, remove the pan from the grill; set aside.

  4. Pat the salmon dry with paper towels. Brush both sides of the fillets with vegetable oil and season both sides generously with salt and pepper.

  5. Rub the grill grates with a towel dipped in oil. Place the salmon on the grill skin-side down, cover the grill, and cook undisturbed until grill marks appear and the skin is starting to crisp, about 2 to 3 minutes. Using a flat spatula, carefully flip the fillets over and brush the skin with some of the glaze. Cover the grill and continue to cook until the salmon is just opaque in the center, about 2 to 4 minutes more. Transfer to a serving plate and serve immediately, passing the remaining glaze on the side.