This recipe is featured in our August 2014 Food +Entertaining Article, Summer’s Bounty.
Grilled Peach Salad with PestoCourse: Salads
2 firm peaches
2 teaspoons olive oil
1 teaspoon balsamic vinegar
2 cups baby arugula
pesto to taste
fresh mozzarella, sliced
salt, black pepper, and red pepper flakes, to taste
- Peel peaches and slice in four segments. Toss with olive oil and balsamic vinegar. Add a pinch of salt. Heat grill or grill pan, brush with oil, and place peaches over the heat. Grill on each side two to three minutes without moving them. You can gently check how the grill marks are coming along. Cool. Toss the arugula with a little bit of olive oil and salt. Assemble on a platter and top with mozzarella slices, peaches, dollops of pesto and a few pinches of red pepper flakes. Squeeze a little lemon juice on top and serve.
- Recipe from Jeanine Donofrio, Love and Lemons blog