Recipe Background
Grilled peaches unify this vibrant salad, ideal for summery gatherings.
There was something peculiarly satisfying about grilling peaches while marking my first weekend in the tiny kitchen of my new apartment. As a novice to embracing city life, the cramped space made me nostalgic for the backyard barbecues of childhood. But in the new city, I had a trusty grill pan and an adventurous mindset. Knowing that grilled peaches transform into juicy perfection, with caramelized edges that bring out their natural sweetness, I decided this salad would be my culinary salute to change. The peaches, with their golden charm, paired seamlessly with ripe tomato rounds from the farmer's market, a nod to summer's bounty.
Transitioning to city life meant expanding my culinary horizons, and this salad marked a step in that direction. As I whisked together olive oil with a squeeze of lemon, I quickly learned that mixing in the salt beforehand helps achieve a balanced taste. Tossing the greens in this concoction ensured every leaf was coated, a simple trick to elevate the flavors. The finishing touch of crumbled feta added a Mediterranean flair that I adored, while the balsamic drizzle brought a sweet tang. This dish, often enjoyed with my newfound friends on the balcony, became a symbol of my fresh urban chapter and a culinary habit I cherish.
Ingredients
For the salad:
- 4 yellow peaches cut into quarters
- 2 tablespoons olive oil divided
- 2 teaspoons sea salt divided
- 4 tomatoes sliced into rounds
- 2 cups mixed greens
- 1 lemon juiced
Optional toppings:
- microgreens to taste
- feta to taste
- balsamic vinegar to taste
Directions
- Heat the grill to 400 degrees F.
- In a mixing bowl, add the peaches, 1 tablespoon of the olive oil, and 1 teaspoon of the salt and toss until the peaches are coated.
- Lay the peach quarters on the grill grates and cook until grill marks form, about 2-3 minutes per side.
- In a serving bowl, combine the grilled peaches, the tomatoes, and the mixed greens.
- In a small bowl, add the remaining oil, the remaining salt, and the lemon juice and whisk until combined.
- Drizzle the lemon mixture over the salad and top with the microgreens, the feta, and the balsamic vinegar.
- Serve.
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