Grilled Peach, Tomato & Basil Salad

This is the kind of summer recipe you just toss it together and let the flavors do their thing. The sweet grilled (or raw) peaches, juicy tomatoes, spicy arugula or your favorite greens, fragrant basil, and the optional burrata are a match made in August heaven.

Ingredients:

3-4 cups of arugula, organic mixed baby greens or romaine ( or a combo)

2 firm peaches, quartered

1 cup cherry tomatoes, halved

1/2 medium thinly sliced red onion, or pickled red onions

8 oz of burrata ( feta/ goat/ dairy free) cheese

extra virgin olive oil

Instructions for Salad

Drizzle sliced peaches with extra virgin olive oil and toss to combine.

Grill for about 2-3 minutes per side or until grill marks appear.

Assemble the salad. On a large platter layer arugula ( greens), grilled peaches, tomatoes, onion and torn up burrata cheese ( or feta/ goat, or daily free option).

Drizzle with Basil Mint Vinaigrette right before serving. Fresh figs are fabulous too on this as well.

Basil Mint Vinaigrette

1/2 cup extra virgin olive oil

1/2 cup fresh basil chopped

1/2 cup fresh mint

1 garlic clove

juice and zest of one lemon

1-2 tablespoons of honey

1 teaspoon of dijon

1/4 teaspoon of salt/ to taste

Instructions Dressing:

Prepare the lemon and zest ( set aside)

Chop herbs and garlic: Add in the basil, mint, garlic, salt and pepper to your food processor or small blender. Pulse to chops the garlic and herbs finely.

Add in lemon juice and honey, pulse again to combine. SLOWLY pour your olive oil in ( through the feeding tube) while blending until smooth.

Pour dressing into a glass jar and stir in lemon zest. Close with a well fitted lid and chill.

Summer Peach, Tomato, and Basil Drizzle Salad

Sweet, juicy peaches and sun-ripened tomatoes bring color, hydration, and antioxidants. This salad is pure summer on a plate.

Ingredients:

1 cup packed basil leaves
1 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unseasoned rice vinegar
1/4 Cup extra virgin olive oil
3 large peaches, pitted and cut into wedges
2 large tomatoes, cut into wedges
8 oz fresh Buffalo mozzarella, torn into chunks( Optional)
Flaky sea salt and torn basil to garnish

Instructions:

In a food processor or blender, combine the basil, honey, kosher salt, pepper, and rice vinegar. With the machine running, stream in the olive oil until the dressing is a very pourable consistency. You may need to add a touch of water.

Assemble the peaches, tomatoes, and mozzarella on a large plate or platter.

Drizzle the dressing generously over the salad and garnish with basil leaves and flaky sea salt.

Pro Tip: Let the peaches ripen until slightly soft—they’ll be easier to digest and naturally sweeter. You can also grill them prior to assembling the salad…. delish!