Grilled Peach Salad & Mint Pesto
This Grilled Peach Salad & Mint Pesto is a vibrant celebration of summer’s best flavors, ready in just 26 minutes.
With only 20 minutes of prep and 6 minutes of grilling, this salad is a quick yet impressive way to elevate any meal.
Ingredients
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
Instructions
- 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.
Tried this recipe?Let us know how it was!