Picture this: the sun setting on a warm summer evening, a gentle breeze carrying the sweet aroma of grilled peaches mingling with creamy burrata and tangy goat cheese. This salad isn’t just a dish; it’s an experience—like a fleeting melody that lingers long after the last note.
Oh, and did I mention the crunch of fresh greens? It’s as if the garden decided to throw a party on your plate.
Steps
- Cut each peach into six slices and mix with olive oil, balsamic vinegar, and a pinch of salt in a bowl. Heat your grill or grill pan to medium-high, oil it, and place peach slices on the grill. Cook each side for 2-3 minutes without moving them, checking for grill marks near the end.
- Once grilled, set the peaches aside to cool to room temperature. While they cool, prepare the pesto by processing mint, basil, pine nuts, garlic, lemon juice and zest, olive oil, red pepper flakes, salt, and pepper in a food processor. Adjust the oil quantity to achieve your desired pesto consistency.
- Lightly coat the arugula with olive oil and a few pinches of salt. Arrange the arugula on a serving platter and layer with mozzarella slices, grilled peaches, pesto dollops, and a sprinkle of toasted pine nuts. Finish by adding a few pinches of red pepper flakes and a squeeze of lemon juice before serving.
Ingredients
- 2 firm, ripe peaches
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 2 cups baby arugula
- Fresh mozzarella, sliced
- A few dollops of pesto
- Toasted pine nuts for sprinkling
- Sea salt
- Fresh black pepper
- 1 packed cup mixed mint and basil
- ¼ cup toasted pine nuts (or walnuts as an alternative)
- ½ garlic clove, roughly chopped
- Juice and zest from ½ a lemon
- ¼ cup extra-virgin olive oil (plus more if desired)
- A few pinches of red pepper flakes
FAQ
- Can I use any other fruit instead of peaches for this salad?
- While peaches offer a unique sweetness and texture when grilled, you can substitute them with other stone fruits like nectarines or plums for a similar taste. Each fruit will provide its own unique flavor to the salad.
- Is there an alternative to using pine nuts in the recipe?
- Yes, walnuts can be used as a substitute for pine nuts in this recipe. They will still provide the desired crunch and nutty flavor in the salad and pesto.
- What can I use if I don’t have a grill or grill pan?
- If a grill or grill pan is unavailable, you can use a stovetop griddle or a regular frying pan. While you might not achieve the same grill marks, you can still cook the peaches until they are tender and slightly caramelized.
- How can I make the pesto smoother if preferred?
- For a smoother pesto, you can add more olive oil while blending the ingredients in the food processor. Adjust the amount of oil to reach your desired consistency.
- Is it necessary to clean the grill before grilling peaches?
- Yes, it’s advisable to clean your grill before cooking peaches, especially if you previously grilled foods with strong flavors. This ensures the peaches retain their sweet taste without picking up unwanted flavors.
Tips
- Make sure to clean your grill thoroughly before starting, as peaches can absorb flavors from previous grilling sessions, which may affect the taste of the salad.
- When grilling the peach slices, resist the urge to move them around too much. Let them cook for 2-3 minutes on each side to achieve beautiful grill marks and optimal caramelization.
- Adjust the consistency of the pesto to your liking. You can add more olive oil for a smoother texture or leave it chunky if you prefer a heartier pesto.
- Consider substituting walnuts for pine nuts in the pesto if you prefer or have a nut allergy, as they provide a similar texture and flavor.
Equipment
- Grill or grill pan
- Small food processor
