Grilled peach and mozzarella salad
Sweet roasted peaches and milky fresh mozzarella are a heavenly match-up in this glorious summer salad. One of my all-time favorite restaurant salads – thanks to the lovely Cynthia for reminding me to make it at home.
- 4 ounces arugula or mixed greens (about 3 cups, lightly packed), rinsed and dried
- 1 large or 2 small peaches (or nectarines), ripe but not too soft
- 4 ounces fresh mozzarella or burrata
- Balsamic vinaigrette
- For freestone fruit, cut around the pit, starting along the natural crease in the fruit, then gently twist the peach halves in opposite directions to separate. For clingstone fruit, make another vertical cut to divide halves into quarters, then carefully angle the knife in the cut to remove one quarter at a time from the pit.
- Peaches may be grilled, seared on stovetop or roasted in oven. For grilling or stovetop: brush lightly with oil first; then grill, first cut-side down, until surface is a bit browned and then cut-side up until fruit is slightly softened; drizzle lightly with honey afterward if the peaches are tart. For oven: place peaches in baking dish, cut side up; sprinkle lightly with sugar or honey, to taste (sweet fruit may need none at all); cook at 400 degrees F for 10-20 minutes, until slightly softened and browned (time depends on how firm your peaches are to begin with).
- In a mixing bowl, toss greens well with balsamic vinaigrette to coat lightly (taste a leaf to check). Arrange greens on salad plates or a serving dish, topped with grilled peaches and hand-torn pieces of mozzarella.
- I find that flavor and texture are more reliable with nectarines than peaches. But peaches in the store are more likely to be freestone, which are easier to split in perfect halves for grilling.
- Proportions for scaling up, per person: 2 ounces greens, 2 ounces mozzarella, 1/2 large or 1 small peach. In a buffet with other dishes, you’ll probably only need 1/2 that (1 ounce each greens and mozzarella) per person.
- Peaches may be prepared ahead and saved at room temperature (if using same day) or refrigerated (overnight).
Here’s a link back to the post and pictures.