School is back in session and that means one thing: fruit selection at our local Farmers Markets is about to get dull. I lament the end of peach season every year. It means that although the charming lady we call a “pluot” will make a brief appearance—my fruit bowl will be all apples and pears for awhile. SO! Dust off your barbecue one last time, and say goodbye to peaches and summer fun with this sweet summer salad. In my house we pair this dish with a rotisserie chicken from the local store. Bam! Dinner is served.
Grilled Peach Salad
Time: 30 min
- Peaches – two, cut in half with stone removed
- Frisee – one head, chopped (be sure to remove the white center as it can be overly bitter)
- Arugula – ¼ pound, chopped
- Basil – 1 large bunch, chopped
- Green Onion – one stalk, finely chopped (you’ll find this goes in my most of my dishes)
- Blue or Feta Cheese – ½ cup
- Walnuts or Pecans – ½ cup, sautéed in olive oil until brown
- Balsamic dressing – your favorite, preferable of the sweet variety
Take your lovely little halved peaches and throw them face down on the BBQ, which has hopefully been pre-heating for 10 minutes now. While they’re cooking, you can assemble this easy salad. Chop all your greens to the size we’ve all seen in a good chopped salad. Once you’re done, throw all of the ingredients (besides peaches) in a bowl and toss with your dressing. Serve into desired portions. The peaches should have about 7-10 min on the grill, and they should actually have the black BBQ grill marks when you pull them off. They’ll be juicy, warm, so delicious! Quarter them and place on top of your salads and drizzle a bit more extra dressing right into the center of the peaches. Enjoy, and you’re welcome!