Grilled fruit has been trending this summer. Personally, I am not the biggest fan of adding fruit to my salty meals. I don’t do watermelon and Feta, I don’t do the classic spanish entree Melon and ham, I don’t appreciate apple, mango or pineapple in my salads.
HOWEVER, this mediterranean grilled peach salad has surprised me and has made me absolutely fall in love with the flavours.
Adding something exotic to your salads such as fruit or nuts can elevate your everyday meals. This summer salad is perfect for a side dish to a bbq or as a lunch on a hot summer day.
There are many different versions of a salad with grilled peaches on the internet. I am sharing the simple recipe that I enjoy most. It contains the Arugula, feta cheese and balsamic vinegar which even out the the sweetness from the peaches or nectarines
The Ingredients
Servings: n/A
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients:
- Arugula, as much as you want/need to fill your bowl
- 2-3 Peaches of your liking. I actually used a mix between normal peaches and organic white flesh Nectarines. The Nectarines where the clear winner with an insane flavour that matched the rest of the ingredients.
- Feta cheese, as much as you like
- 2 Tablespoons of pine nuts
- half a teaspoon of honey
- Cherry tomatoes 1 handful
- Olive oil, balsamic vinegar, salt, pepper
- Rosemary (fresh or dried), Dried Oregano
Mediterranean Grilled Peach Salad - The Recipe
Step 1: Wash your Peached and Nectarines. If you can, buy them organic. Cut the fruit in slices of your liking. Mine where around 1 cm thick.
Step 2: In a pan, roast the pine nuts. While roasting add 2-3 drops of olive oil and a branch of fresh Rosemary (or a half a tea spoon of dried rosemary) to the pan, to add a rosemary flavour to the pine nuts. Once roasted, remove the rosemary branch if added and set aside the pine nuts.
Step 3a: If using a (bbq) pan: Add olive oil to your pan and once warm, add the slices. Add half a teaspoon of honey, a pinch of Oregano and a pinch of salt to the pan. Cook for approx. 3 minutes each side on medium heat.
Step 3b: If using a barbeque. Put the peach/nectarines slices into a bowl. Add half a tea spoon of honey, a pinch of Oregano and a pinch of salt. Mix the peached with the honey. Grill the slices on the barbecue for approx. 2-3 minutes on each side.
Step 4: Add your washed Arugula to your serving bowl. Slice your cherry tomatoes in fourth and add to your bowl. Add the slices of grilles peach/nectarines on top. Crumble over as much Feta as you like. Add the roasted pine nuts on top.
Step 5: Once ready to serve, add olive oil, balsamic vinegar, pepper and salt as the dressing to the salad.
Step 6: Enjoy!!
