Grilled Peach & Mozzarella Salad
This salad has only four ingredients and it couldn't be simpler. There are so many variations of this recipe it's not possible to define who thought of it first. This is my version tweeked from the one my friend Bri B. uses. The only cooking step is to grill the peaches and let them cool down before joining the other three ingredients. It's one of those salads where simply combining a few unlikely ingredients produces a fantastic flavor result.
WHAT YOU NEED:
Fresh Peaches (4 medium)
Arugala and or Baby Spinach leaves (I used a blend)
Fresh Mozzarella Perlini (pearl size)
Good aged Balsamic Vinegar
WHERE TO START:
I used Donut Peaches because they were the best I could find at the store. You can use yellow, white, cling or free variety and there is no need to even remove the pits. In this photo my donut peach on the right (named after the famous pastry it resembles) is lower profile than it's traditional counterpart on the left.
How do you grill a peach? It just couldn't be easier.
Just split them in half, keep the pits and brush lightly with some vegetable oil.
On a hot grill they should only take about two minutes per side.
HOW TO FINISH:
Remove the pits and cut the cooled down peaches into bite size chunks.
Arrange on a platter on top of the greens.
Top with Perlini Mozzarella balls.
Drizzle with a good aged Balsmic Vinegar. Although any variety will do but the older ones are more syrup like a reduction which really intensifies the flavor. My favorite is a twelve year old Aceto Balsamico Tradizional de Modena.
Ready to serve with tongs so each plate has some of the four flavors.
For presentation I feel a platter works better than a bowl.
Okay now I am making MYSELF hungry. Just go out and get yourself some fresh mozzarella because the possibilities are endless. It will add no heat to your kitchen but fire up everyone's taste buds. And feel free to substitute my other favorite summer fruit, nectarines, in this salad. Your family and friends will be pleasantly surprised.
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