This 30-minute salad makes a bright, sweet side on any summer table. Juicy peaches, creamy mozzarella & herbs will please vegetarians & meat eaters alike!
This one has moved to the top of my list for favorite summertime dishes. Sweet grilled peaches, spicy arugula, creamy fresh mozzarella, crunchy pine nuts, and herb-y pesto… It’s simple enough to put together for a light weeknight meal, but fancy enough to serve as a starter at your next dinner party.
Grilled Peach Salad & Mint Pesto
Author: Jeanine Donofrio
Serves: 4 as a side
For the salad:
- 2 firm, yet ripe, peaches
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 2 cups baby arugula
- Fresh mozzarella, sliced
- A few dollops pesto
- Toasted pine nuts, for sprinkling
- Sea salt and fresh black pepper
For the mint & basil pesto:
- 1 packed cup mixed 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 extra-virgin olive oil, more to taste
- A few pinches red pepper flakes
- Sea salt and fresh black pepper
- Slice the peaches into 6 segments per peach. In a small bowl, toss them with the olive oil, balsamic, and just a small pinch of salt.
- Heat your grill (or grill pan) to medium high heat and brush it with some oil. Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (near the end you can gently peek to see how your grill marks are coming along). When your peaches are grilled, set aside and allow them to cool to room temperature.
- Meanwhile, make the pesto: Combine the mint and basil, pine nuts, garlic, lemon juice and zest, olive oil, and pinches of red pepper flakes, salt, and pepper 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 a little bit of olive oil and a few pinches of salt. Assemble on a platter and top with the mozzarella slices, peaches, dollops of the pesto, a sprinkle of pine nuts, and a few pinches of red pepper flakes. Squeeze a bit of lemon on top and serve.
A note about grilling peaches: They will pick up the flavors of what you previously grilled on your grill. Depending on what that was, you may want to clean your grill well before beginning.
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Meanwhile, make the pesto: Combine the mint and basil, pine nuts, garlic, lemon juice and zest, olive oil, and pinches of red pepper flakes, salt, and pepper in a small food processor and pulse to combine. Add more oil for a smoother pesto, or leave it chunky – whichever consistency you prefer.
I can’t get baby arugula, what is the best replacement that taste really good?
Hi Tokopoka, any mixed salad greens will be great.
It will be very tasty.
He gave a very good idea.
Thanks to the owner of this site.
Hopefully, I’ll get better suggestions like this in the future.
these photos are incredible. The colors are so amazing together. I would kill for a plate of this salad for lunch, right about now
I’ll bookmark your weblog and check once more right here frequently.
Made this and it was incred. Was sceptical about a mint pesto but it was great and really tied the whole thing together!
I’m so glad you loved the combo!
This salad was amazing! It went well with grilled pork chops. I will toss a little bit of the pesto with the arugula before plating it. Loved the mint flavor in the pesto!
First encounter with your blog (via Oh the Lovely Things) and I’m already devouring your archives. Awesome!
thanks Mickey! glad you like 🙂