Recipe to Try: Grilled Peach and Heirloom Tomato “Caprese”

Chef MichaelFour Seasons Hotel Atlanta Executive Chef Michael Patria is back with another easy and healthy recipe. As Chef Patria embarks on a weight loss journey this summer, each month he’s sharing a nutritious recipe that he’s been loving lately.

“This dish is incredibly simple to prepare but packs a punch of flavor. I love that it incorporates so many of the bright flavors of summer and keeps me full throughout the day,” says Patria.





1/2 local Georgia peach (I prefer peaches from Pearson Farm)
1/4 Brandywine heirloom tomato
1/4 Green Zebra heirloom tomato
1/4 Cherry Heirloom tomato
4 ounces fresh milk burrata
Fresh basil (to taste)
Balsamic pearls (or if not available, a nice aged balsamic vinegar)
Sea salt to taste

Grilled Peach and Heirloom Tomato Caprese



Cut peaches into wedges and grill until desired char is achieved.
Cut tomatoes into wedges.
Cut burrata in half.
Assemble on a plate and garnish with basil and balsamic vinegar.
Finish with a sprinkle of sea salt.

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