Grilled Peach and Basil Salad

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As I get older, I find it really is the simple things in life that bring the most joy. This salad is one of those things! This is my spin on the idea of a fresh Italian Caprese Salad (minus the mozzarella). I also opted to add a summer favorite of mine, not to mention a staple here in the South, peaches! Okay, so maybe it’s not quite like caprese but drawn on some elements of a caprese; you get the idea…

This salad is crisp, refreshing, and light. The basil adds a bright freshness and the balsamic vinegar adds nice tartness against the backdrop of the sweet peaches. If you want to add some more substance to this salad feel free to add some grilled chicken or salmon, and top with cashews or sliced almonds for a boost of protein.

By choosing to grill the peaches you will bring out the natural sweetness, while adding a smoky grilled char that really makes the peaches feel more substantial. You can do this on your outdoor grill on a nice day, or your trusty stove top grill pan; making this a year-round treat. (Though the Chef in me does recommend produce while it’s in season!)  

Grilled Peach and Basil Salad

Serves 2 
Prep: 10 min
Cooking: 10 min
Total: 20 min 
Beginner

Ingredients: 

4 Small peaches, halved, pitted and grilled

2 Large cucumbers, peeled and diced  

2 Tbsp. basil, fresh chiffonade (see below)    

2 Green onions, sliced 

1 Cup cherry tomatoes, halved

1 Cup arugula 

2 tsp. balsamic vinegar  

1 Tbsp. olive oil (plus a splash for coating peaches)

Dusting of cinnamon 

Salt, TT 

Black Pepper, TT

Method Of Prep: 

  1. Gather and prep ingredients.
  2. Heat stovetop grill pan over medium high heat.
  3. Coat peach halves with olive oil and place the cut side down on the grill pan.
  4. Grill for 3-4 minutes on each side or until tender and marked well.
  5. Dust with cinnamon. Set aside to cool.
  6. In a large mixing bowl or salad bowl, place cucumbers, green onions, cherry tomatoes, and arugula. To chiffonade the basil, stack the leaves on top of each other. Now roll them up nice and tight horizontally. Run your knife through the rolled basil vertically to create small strips.
  7. Slice grilled peaches and put in a mixing bowl with basil.
  8. Season with salt and pepper.
  9. Drizzle with olive oil and balsamic vinegar.
  10. Toss with salad fork and serve immediately. 

                          

Nutrition Facts: 
Calories- 109 
Carbs- 18.5 g
Protein- 2.6 g
Fat- 2.4 g