Grilled Peach Salad

Grilled peaches, fresh mozzarella, and pesto dressing served over bright summer greens = one happy summer
Staff Writer

“For this recipe, I used a base of Escarole which gave a nice balance to the peppery arugula.  For added interest, I threw in some water cress and the three very different greens got along quite nicely with each other, providing a flavor and texture in and of themselves that would have sufficed for a main entry.  The grilled peaches and fresh mozzarella made a perfect team to go with the rest and the accompanying pesto dressed it perfectly.  Give this recipe a try, either as a side or main course.  It’s a delicious and wonderful salad, especially for summer.” – Dan Zehr of Platter Talk food blog.

Find his original recipe here!

 

4
Servings
273
Calories Per Serving
Deliver Ingredients

Ingredients

  • escarole
  • arugula
  • water cress
  • peaches, medium sized
  • mozzarella cheese, sliced
  • 1/2  Cup  pine nuts, toasted
  • juice from ½ lemon
  • fresh ground peppercorn

For The Pesto

  • 1/2  Cup  fresh basil leaves
  • 1/2  Cup  fresh mint leaves
  • 1/2  Cup  pine nuts, toasted
  • garlic clove
  • 2  Tablespoons  extra virgin olive oil
  • lemon zest
  • juice from ½ lemon
  • kosher salt to taste
  • fresh ground peppercorn

Directions

Peel peaches, cut in halves, remove pit.  Brush lightly with olive oil.

Place peach halves on grill over medium high heat, about 4 minutes on each side so that both sides are well marked.

Remove peaches from grill and allow to cool, then halves into quarters or smaller and set aside.

Preheat oven to 400 degrees F and roast pine nuts on baking sheet for 4-5  minutes or until golden brown and allow to cool.

Using large mixing bowl, toss greens in olive oil, then arrange on serving platter.

Evenly distribute peaches and mozzarella slices over greens.

Sprinkle pine nuts over salad, add fresh ground peppercorn to taste.

Add spoonful dollops of pesto, as prepared below, as a dressing, and evenly distribute lemon juice on top of salad and pesto.

For The Pesto

Place fresh herb leaves in small food processor along with other ingredients.

Process until desired consistency is achieved, adjust amount of olive oil as necessary.

Nutritional Facts

Total Fat
24g
34%
Saturated Fat
4g
17%
Cholesterol
18mg
6%
Carbohydrate, by difference
5g
4%
Protein
11g
24%
Vitamin A, RAE
66µg
9%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
109µg
100%
Calcium, Ca
48mg
5%
Choline, total
22mg
5%
Fiber, total dietary
3g
12%
Folate, total
32µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
81mg
25%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
82mg
12%
Selenium, Se
11µg
20%
Sodium, Na
30mg
2%
Water
41g
2%
Zinc, Zn
2mg
25%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.