Balsamic Roasted Peach Salad

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This is one of those salads that makes you say “whoa.” It’s so good, you’ll find yourself wanting to eat the whole bowl. I don’t know about you, but that rarely happens to me.

The salad also depends a lot on the ingredients. I bought almost everything fresh from the farmers’ market (including the mozzarella) and I could taste a difference. The peaches were ripe and juicy, the arugula was tart and tangy, and the mozzarella had the consistency of a cloud. Sometimes when I get the cheapest store-bought mozzarella, it tastes like a ball of wax. So I was happy that this worked out.

The original recipe calls for grilling the peaches, but I don’t have a grill. If you do, feel free to follow the original and cook your peaches that way. Broiling is a good back up method, though, and your fruit will still taste delicious.

I’ve been listening to a lot of Fruits Bats this week. Here’s a song I was jamming out to today.

Balsamic Roasted Peach Salad (slightly adapted from Love & Lemons)

Ingredients

for the salad:
2 firm, yet ripe peaches
2 teaspoons olive oil
1 teaspoon balsamic vinegar
2 cups baby arugula
fresh mozzarella, sliced
a few dollops of pesto
sprinkle of toasted pine nuts
salt & pepper

for the mint & basil pesto:
1 packed cup of a mix of mint & basil
¼ cup pine nuts, toasted (you could also use walnuts instead)
½ garlic clove, roughly chopped
juice and zest from ½ a lemon
¼ cup olive oil (or more)
a few pinches of red pepper flakes
salt & pepper

Directions

Preheat your oven to broil. Slice the peaches into 6 segments per peach. In a small bowl, toss peaches with olive oil, balsamic, and just a small pinch of salt. Put the peaches in a shallow baking pan and let them broil in the oven until they’re soft and slightly caramelized. Keep an eye on them; you don’t want them to burn.

Meanwhile make the pesto. Combine all ingredients in a small food processor and pulse to combine. Add more oil for a smoother pesto, or leave it chunky – whichever consistency you prefer.

Toss the arugula with just a little bit of olive oil and a few pinches of salt. Assemble on a platter and top with mozzarella slices, peaches, dollops of pesto, and a few pinches of red pepper flakes. Squeeze just a bit of lemon on top and serve.

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be avocados, Halloumi and chocolate croissants.
This entry was posted in Dinner, Lunch, Uncategorized, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

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