Active Time: 25 Mins Total Time: 25 Mins Yield : Serves 8 (serving size: about 1 1/4 cups)
by Southern Living
If you think your grill is only for cooking the main entrée, hot dogs, or burgers, think again. During summer, we all love eating fresh, seasonal fruit for a tasty snack or dessert. But, have you ever tried eating grilled fruit, particularly when tossed into a crisp summer salad? Whether you enjoy it in a sweet or savory dish, fruit is a welcomed treat that is made all the more delicious thanks to the grill. Nature’s sweetest delicacy and Georgia staple is slightly charred and tossed with baby arugula, feta cheese, mint leaves, chopped pistachios, and vinaigrette to make a refreshing appetizer or side dish paired with grilled meats. Fortunately, cooking a meal on the grill is super easy, even if you’re not a grill master. Don’t believe us? You’ll be pleased to learn this recipe comes together in just 25 minutes. Traditional, firm ripe peaches work best in this dish. Place peaches, cut sides down, on the grill for about 4 minutes, or until well charred. The smoky flavor marries perfectly with the natural sweetness of peaches to deliver a delicious caramelized crunch. Next, toss together arugula, feta, mint, and toasted pistachios in a large bowl. Whisk together ingredients to make the oil and vinegar-based dressing, and serve grilled peaches over salad. Your summer backyard bash just got a whole lot juicier and tastier.
- 2 firm ripe peaches, quartered (about 1 lb.)
- 2 (5-oz.) packages baby arugula
- 1 cup crumbled feta cheese
- 3/4 cup torn fresh mint leaves
- 3/4 cup roughly chopped toasted pistachios
- 1/2 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
How to Make It
Preheat grill to high (450°F to 550°F). Place peaches, cut sides down, on oiled grates; grill, uncovered, until well charred, about 4 minutes, turning to grill on all sides.
Toss together arugula, feta, mint, and pistachios in a large bowl.
Whisk together olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper in a medium bowl until well combined. Drizzle vinaigrette over arugula; toss to combine. Serve grilled peaches over salad.