A Must Try Summer Salad ~ So simple, fresh & delicious! Summer peaches are sweet and juicy and their flavor intensifies on the grill.
Simple Ingredients ~ Yellow and White Grilled Peaches, Toasted Hazelnuts & Almonds, Red Oak Lettuce, Little Gem Lettuce, Colorful Cherry Tomatoes and an Awesome Sweet and Sour Vinaigrette with Honey, Mustard and Thyme
- 2 large ripe peaches* (but not soft) one yellow, one white
- 2 cups lettuces, I’ve used Red Oak and Little Gem, cleaned and dried
- 3 tablespoons sliced natural almonds, lightly toasted
- 2 tablespoons whole skinned hazelnuts, lightly toasted
- 1/2 cup assorted cherry tomatoes, cut in half (or diced heirloom tomatoes)
- 1 recipe Sweet & Sour Vinaigrette
- 2 teaspoons tender fresh thyme leaves, minced
Sweet & Sour Vinaigrette:
- 1 1/2 tablespoons raw honey
- 2 teaspoons pomegranate molasses
- 1 teaspoon grainy mustard
- 1 teaspoon garlic, minced
- 2 teaspoons shallots, minced
- 1/4 teaspoon sea salt, I used Himalayan
- 4 cranks freshly ground pepper (or 2 big pinches)
- 3 tablespoons apple cider vinegar, such as Bragg’s brand
- 1/3 cup oil – a mix of extra virgin olive oil and safflower oil (expeller pressed)
Grill the peaches:
Wash and dry them, cut in half, then discard the pits. Place the 4 halves on a plate.
Set grill to medium – high heat. Brush the grates with neutral oil.
Add 1 teaspoon of neutral oil and 1/2 teaspoon honey on the plate. Brush the cut sides of the peaches with the oil and honey with a basting brush.
Grill, cut side down until strong grill marks form. Remove from the grill. (If the peaches are very firm, cook on the skin side 2 minutes over a lower flame.) Add the peaches to the plate.
Make the Sweet and Sour Vinaigrette:
Add the first eight ingredients (all but the oil) in a medium sized bowl.
Give a big stir with a large whisk, and let stand for 15 minutes to macerate.
Pour oil into a measuring cup, and add to the bowl, slowly in a stream while you whisk.
Continue streaming – a little faster the second half, until thickened and emulsified.
Add the chopped thyme before serving.
Store in a clean glass container in the refrigerator for up to 3 weeks.
Place the lettuces, cut or torn, on a large platter or individual plates.
Slice each grilled peach halves into 6 wedges; 24 wedges in all.
Top the salad with the peaches and tomatoes; sprinkle all around with toasted hazelnuts and almonds.
Drizzle all over with Sweet & Sour Vinaigrette, saving some for another use – and enjoy.
Garnish with tender thyme leaves or sprigs if you like.
Other add ins:
The possibilities are endless!
~ Add grilled proteins for a main course salad – slice and marinade in the vinaigrette…delicious!
~ Add crumbled or sliced cheese: Mozzarella, Goat, Feta, Manchego or your favorite.
~ Add other vegetables and salads. Suggestions: Sliced Avocado, Grilled Corn Off the Cob,
Roasted or Grilled Peppers, Thin sliced Vadalia Onions, Fresh Arugula and Sunflower Sprouts.
* Freestone Peaches: the stone is easily removed from this variety – best for this recipe.
See BLOG for many more photos and more information.
This recipe may not be reproduced without the consent of its author, Karen Sheer
Serves 4 – 6