Can I make the Grilled Peach Salad in advance?

Yes, you can prepare the grilled peaches and dressing in advance and refrigerate them separately. Bring both to room temperature before using, and arrange the salad just before serving.

Can I use canned peaches instead of fresh peaches?

I wouldn’t use canned peaches as I’m afraid they would become too mushy once grilled.

Can I use a different type of cheese in the salad?

Yes, other cheeses will also work well, including feta, goat, or blue cheese crumbles.

Yes, peaches are rich in vitamins A and C, fiber, and antioxidants. And, more than 85% of a peach is water, providing all-important hydration. Check out WebMD for more information about the health benefits of peaches.

Grilled Peach and Fresh Mozzarella Salad | A Well-Seasoned Kitchen®

Ingredients

Scale

Grilled Peaches

2 tablespoons granulated sugar (can also use light brown)
1 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon mace
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
8 medium-sized, slightly under-ripe freestone yellow peaches

Light Balsamic Vinaigrette

4 tablespoons lime-flavored olive oil, divided (see Note below)
2 tablespoons peach balsamic vinegar (see Note below)

Remaining Salad Ingredients

5 ounces baby arugula
6 to 8 ounces fresh mozzarella cheese (the kind that’s a ball, in water)
1/4 cup toasted slivered almonds
Kosher salt, to taste
Fresh ground pepper, to taste

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Instructions

Grilled Peaches

Preheat a grill or grill pan to medium-high heat.
In a small mixing bowl, stir together the sugar, cinnamon, allspice and mace. Stir in lemon juice and vanilla until well combined. Set aside.
Cut the peaches in half and remove the pits. Brush both sides of each half with 2 tablespoons of the lime olive oil.
Once grill is preheated, using tongs and a folded paper towel, oil the grill grates.
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.
Remove to a cookie sheet, cut side up, and brush with sugar-lemon mixture. Set aside.

Light Balsamic Vinaigrette and salad assembly

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).
Spread arugula on a serving platter or 8 individual salad plates.
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.
Serve immediately.

Notes

Note on olive oil and vinegar: If you can’t find lime olive oil, substitute lemon olive oil, or extra virgin olive oil and add a bit of lime zest. If you can’t find peach balsamic vinegar, substitute white balsamic vinegar.

Make ahead: Peaches can be grilled and seasoned earlier in the day and refrigerated. Bring to room temperature and arrange the salad shortly before serving.

Author: Lee Clayton Roper
Category: Side salad, first course, gluten free, camping
Method: Grill
Cuisine: American