Califonia Bountiful
Side Dish

Grilled peach salad

This salad showcases ripe peaches in season. But really, feel free to use any fresh stone fruit. A balsamic reduction makes for a delicious addition to grilled fruit and salads.

Jonathan Rollo
Greenleaf Gourmet Chopshop, Hollywood

Loading video player...

Print Recipe

To print this recipe, choose a print size:



2 tbsp. balsamic reduction (recipe follows)
1 peach
Olive oil, to taste
1 cup arugula
2 tbsp. sliced green onion
2 tbsp. vinaigrette (your favorite)
2 tbsp. goat cheese
2 tbsp. roasted pumpkin seeds


To make balsamic reduction: In a saucepan over medium-high heat, bring 1/2 cup balsamic vinegar to a boil. Reduce heat and simmer until vinegar is thick enough to coat the back of a spoon. Let cool.

To make salad: Prepare grill to high heat. Cut peach into quarters, toss in olive oil and place peach wedges on grill. Grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside. Combine arugula, green onions and vinaigrette, tossing gently to coat. Arrange arugula mixture on a plate. Top with peach wedges. Drizzle with balsamic reduction; sprinkle with cheese and pumpkin seeds.

Serves 1 to 2

Follow us on: Facebook Twitter YouTube Pinterest Pinterest