Gjelina’s back patio may be the ultimate SoCal setting, with the walls crafted from reclaimed barn wood, the cool sea breeze streaming down from above and small plates fueled by produce plucked by Chef Travis Lett at the peak of the season. Last Saturday, the elements converged on a plank of wood with the grilled peach salad with burrata and prosciutto ($13). Lett draped shavings of silky prosciutto over wedges of sweet grilled peach, cool, creamy burrata, lightly dressed radicchio and arugula leaves. Lett pairs the salad with different fruit, depending on what he finds at the market. The menu item has also featured figs with balsamic and nectarines.

Dose of Vitamin P is a new feature that spotlights my favorite pork dish from the previous week.