Summer is a good time for fresh fruits and vegetables. But it’s not the best time to spend stuck in your kitchen, laboring over a hot stove. The perfect summer salad solves this potential paradox.
The grilled peaches took me outside for a few minutes, and provided a sweet taste and a vibrant color for the salad. After that, I laid some arugula down as a base, topped it with roma tomatoes, feta cheese, toasted pecans, and a homemade vinaigrette. The salad was ready in fewer than five minutes – which left me plenty of time to enjoy a sunny Sunday stroll in Saint Louis.
Incidentally, if you’re looking for more salad ideas, Mark Bittman provided a 101 ideas for simple salads in his last article.
Grilled Peach Salad
PREP TIME: 5 minutes
COOK TIME: 20 minutes
YIELD: Serves 6
WHAT TO GRAB:
5 ounces of arugula
6 roma tomatoes, roughly chopped
3/4 cup pecans, toasted
4 ounces feta
3 peaches (yellow or white)
1/2 cup of homemade vinaigrette
HOW YOU DO IT:
1. Grease your grill racks well, as the peach flesh tends to stick. Cut the peaches into quarters, and grill each side for about 2 to 3 minutes.
2. Roast the pecans at 350 degrees for 10 minutes.
3. Slice the peach quarters in half. Layer each plate with a handful of arugula. Scatter the arugula with the sliced tomatoes, toasted pecans, feta, and sliced grilled peaches. Top with homemade vinaigrette, and serve!