Word on the street has it that grilled fruit is going to be hot (pun intended) this summer. Take two things I love - fruit and grilling... I can dig it.
Seasonally, at least here in Texas, it is the start of peach season. Yummy. But sadly, due to temperamental weather in March and hail storms hitting the Hill Country, the famous Fredericksburg peaches are few and far between this year. The other day we did find a peach stand alongside the road, and stopped to grab a bushel, but the farmer informed us that the season was going to be short. So get in your peaches now, while you can!
With that all in mind, I stumbled across this recipe (thanks BuzzFeed!) for a Grilled Peach Salad. We gave it a try, and it was wonderful. Highly recommended. Recipe below with a few side comments noted in italics.
2 firm, yet ripe peaches
2 teaspoons olive oil
1 teaspoon balsamic vinegar
2 cups baby arugula
fresh mozzarella, sliced
a few dollops of pesto (see below)
2 tablespoons pine nuts, toasted and chopped
salt & pepper
MINT & BASIL PESTO INGREDIENTS:
1 packed cup of a mix of mint & basil
1/4 cup pine nuts, toasted
(you could also use
1/2 garlic clove, roughly chopped
1/4 cup olive oil (or more)
salt & pepper
Slice the peaches into 6 segments per peach.
a small bowl, toss peaches with olive oil, balsamic, and just a small pinch of
salt. - Slone Ranger comment: omitted, purely because I
forgot, but they grilled well and tasted delicious even without the marinade,
just natural goodness.
Heat your grill (or grill pan) to medium high heat and brush it with some oil. Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (near the end you can gently peek to see how your grill marks are coming along). When your peaches are grilled, set aside and allow them to cool to room temperature.
Meanwhile make the pesto. Combine all ingredients in a small food processor and pulse to combine. Add more oil for a smoother pesto, or leave it chunky – whichever consistency you prefer. - Slone Ranger comment: I made the pseto ahead of time and just set it aside, which made everything a bit easier and gave the pesto time to marry in flavor.
Toss the arugula with just a little bit of olive oil (Slone Ranger comment: I used a lemon-flavored olive oil, which really gave the arugula a good balance. I'd recommend either tossing with both olive oil and a touch of lemon, or even just lemon to keep the salad light.) and a few pinches of salt. Assemble on a platter and top with mozzarella slices, peaches, dollops of pesto, and a few pinches of red pepper flakes (Slone Ranger comment: omitted). Squeeze just a bit of lemon on top and serve.
Serves 2 as a main course salad, 4 as a side
Original Recipe provided by Love and Lemons blog