Grilled Peach Mozzarella And Arugula Salad

As summer unfolds, fresh, flavorful ingredients take center stage, and one dish that beautifully embodies this seasonal bounty is the Grilled Peach, Mozzarella, and Arugula Salad.

This salad perfectly balances sweet and savory elements, making it a crowd-pleaser at any gathering. Like this Caprese Tomato Tower Salad.

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The Star Ingredients

At the heart of this salad are the grilled peaches. When grilled, these juicy fruits develop a smoky sweetness that enhances their natural flavor.

The grilling process caramelizes the sugars in the peaches, creating a rich taste that contrasts beautifully with creamy fresh mozzarella.

This cheese adds a delightful creaminess that binds the dish together.

Complementing these ingredients is arugula, known for its peppery profile. This leafy green provides a refreshing crunch and aromatic flair, elevating the overall flavor of the salad.

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Moreover, to finish it off, toasted pine nuts add a lovely crunch and a nutty taste that rounds out the textures.

Visual Appeal and Health Benefits

Not only is this salad a feast for the palate, but it’s also a treat for the eyes.

With the vibrant yellow-orange of the peaches, the white of the mozzarella, and the deep green of arugula, it creates a stunning dish that’s perfect for any table setting.

From a nutritional standpoint, this salad is packed with vitamins and healthy fats while being low in calories.

The peaches provide essential vitamins A and C, while mozzarella contributes protein and calcium.

The arugula is full of antioxidants, making this dish a healthy choice for summer dining.

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Perfect for Any Occasion

Whether you’re hosting a summer barbecue, enjoying a picnic in the park, or just looking for a light lunch, this salad is incredibly versatile.

It’s easy to prepare and can be served as a starter or a main dish, and its flavors perfectly encapsulate the spirit of summer. Like this Roasted Peaches With Cinnamon Mascarpone.

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Grilled Peach Mozzarella And Arugula Salad

For The Salad

5 medium yellow fleshed peaches, pitted

1/4 cup fresh cilantro, chopped

1 (5-ounce) package baby arugula

1 (7 ounce) Italian Buffalo Milk Cheese Mozzarella in Brine

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For The Dressing

1/2 cup fresh lime juice (about 3 small lines)

1/3 cup olive oil

3 tablespoons honey

1 teaspoon mustard

1 teaspoon lime zest

3/4 teaspoon ground cumin

3/4 teaspoon Aleppo pepper (can sub for chili powder)

salt to taste

fresh chopped cilantro and pine nuts, for garnishing

Cut peaches in half and remove pit. With each pitted half, make three to four diagonal slices, 1/2 inch thick.

On a prepared heat barbecue grill (about 300 degrees) place peach slice slices and grill each side for 2-3 minutes. Remove, plate snd set aside.

For the vinaigrette, add the lime juice, olive oil, honey, mustard, cumin, and Aleppo pepper to a small mason jar. Shake vigorously until well combined. Taste and add salt if needed.

In a large bowl mix chopped cilantro and baby arugula.

Next, plate mixed greens. Layer 3 slices each of mozzarella and peaches, over greens (as illustrated in image).

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Drizzle salad with the vinaigrette. Sprinkle pine nuts and chopped cilantro over salad and serve.

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Try These Fresh Salad Favorites

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