Savor the Flavors of Summer with our Grilled Peach Salad Recipe

Here’s why I’ve fallen in love with this recipe and I think you will, too:

• Harmonious flavors. Peppery baby arugula and mild mozzarella are the perfect complement to the sweet, cinnamon-accented peaches.
• Contrasting textures. Crunchy toasted almonds provide a nice contrast with the creamy, soft fresh mozzarella and tender grilled peaches.
• Seasonal ingredients. Using fresh, in-season peaches guarantees the best flavor and juiciness.
• Subtle smokiness. Grilling the peaches brings out their natural sweetness and imparts a slightly smoky flavor, elevating the taste of the salad to new heights.
• Visual appeal. The bright color of the grilled peaches contrasted against vibrant green arugula and white mozzarella create an eye-catching and appetizing presentation.
• Refreshing and light. Hot days call for less heavy or filling foods, and this salad fits the bill perfectly.
• Nutritional value. The combination of fresh fruits, greens, dairy, and nuts, provides a balanced mix of nutrients, including vitamins, minerals, fiber, and healthy fats.
• Quick and easy. This salad takes only 20 minutes to prepare and requires no special tools (other than a grill or grill pan) or expertise.
• Versatile. The salad can be adapted to your tastes by adding or substituting other ingredients.

To create this delicious grilled peach salad, you will need the following ingredients (details and quantities are provided in the recipe card below):

Grilled Peaches

• Granulated sugar (can also use light brown)
• Ground cinnamon
• Allspice
• Mace
• Fresh lemon juice
• Vanilla extract
• Freestone yellow peaches

Balsamic Vinaigrette

• Lime-flavored olive oil (can substitute lemon olive oil, or a combo of extra virgin olive oil and add a bit of lime zest)
• Peach balsamic vinegar (can substitute white balsamic vinegar)

Remaining Salad Ingredients

• Baby arugula
• Fresh mozzarella cheese (the kind that’s a ball, in water)
• Toasted slivered almonds
• Kosher salt
• Fresh ground pepper

Grilled Peaches:

1. Preheat a grill or grill pan to medium-high heat.
2. In a small mixing bowl, stir together sugar, cinnamon, allspice and mace. Stir in lemon juice and vanilla until well combined. Set aside.
3. Cut peaches in half and remove the pits. Brush both sides of each half with 2 tablespoons of the lime olive oil.
4. Once grill is preheated, using tongs and a folded paper towel oil the grill grates.
5. Place peaches on grill, cut sides down, and cook until marked with grill lines and beginning to soften, around 2 to 4 minutes (timing depends on ripeness of peaches and how hot your grill is). Turn peaches over and continue cooking for an additional 1 to 3 minutes, or until just beginning to soften.
6. Remove to a cookie sheet, cut side up, and brush with sugar-lemon mixture. Set aside.

Light Balsamic Vinaigrette and Salad Assembly:

1. In a large mixing bowl, whisk together the remaining 2 tablespoons of the lime olive oil and the peach balsamic vinegar. Add arugula and toss well (I like to use my hands).
2. Spread arugula on a serving platter or 8 individual salad plates.
3. Arrange the peaches (cut side up) over the top. Arrange slices of the mozzarella cheese and toasted almonds around the peaches. Season to taste with kosher salt and fresh ground pepper.
4. Serve immediately.

While this light, tangy balsamic vinaigrette is my favorite for this salad, a honey-lime dressing would also work well. In terms of the toppings, a few options:

• For more added texture, add crumbled bacon or fried prosciutto.
• Switch out the mozzarella for feta, goat, or blue cheese.
• For a milder flavor, use baby spinach instead of arugula.
• And, in place of the almonds, use toasted pine nuts or pecans.

Get creative and personalize it to your tastes!

To create a well-rounded summer menu, pair the grilled peach salad with complementary dishes that also highlight the flavors of the season. Here are some options for creating a summer menu:

Main dish:

• Grilled Lemon Chicken
• Grilled Chicken with Lemon Rosemary Marinade
• Grilled Ribeye Steak
• Asian Marinated Pork Tenderloin

Second side dish:

• Asparagus Wrapped in Prosciutto
• Sautéed Asparagus
• Grilled Potato Packets
• Potato Salad
• Wild Rice Salad

Dessert:

• Strawberry Cream Pie
• Aunt Dee-Dee’s Cheesecake

Alternatively, start the meal with Gazpacho Chilled Soup and omit the second side dish, for a lighter meal.