Just Peachy
Overheard at lunch from a friend who loves to cook talking to a self-proclaimed non-cook, “This time of year when produce is so fresh, you don’t really have to cook it just try not to hurt it.”
Exactly, and that’s why we all love summertime food so much. Yesterday afternoon the produce stand displayed freestone peaches from South Carolina and who could say no to that. Dessert for dinner was already in the works but those peaches were calling my name and they just had to be a part of the menu.
I decided to do a riff on a salad I had in a local restaurant a few weeks ago. That salad was kind of blah – they had the right idea just didn’t add enough taste and texture. The restaurant salad was charred peaches and arugula with a simple vinaigrette. It just needed some zing, maybe crunch maybe more taste (and better peaches), so I tried to add that and loved the results.
My arugula crop (second planting) is going crazy so that was the base. Like my dear friend said I didn’t want to “hurt” those beautiful peaches and I could have left them alone, but the grill was going so on they went peeled and halved – just to get a snap of char. You could do that under the broiler but grill marks are oddly thrilling and so it was a cinch to give the peaches a couple of minutes cut side down. Crunch was needed and almonds and peaches are practically kissing cousins, so I toasted a hand full in the microwave. Burrata cheese was in the house, and it ponied up as a showoff topping. The dressing has been blogged before – basically strawberry jam, white balsamic vinegar and a little olive oil was a perfect addition. It was that simple.
This could be a main course meatless meal or delicious with grilled steak or chicken. As it happened, we were gifted beautiful mahi from a fishing friend and dinner could not have been better or simpler. No produce was hurt, and kitchen time was minimal. That is how summer happens! Enjoy.
Link to all of Sallie’s Recipes
Grilled Peaches with Arugula and Burrata
Ingredients (for one or 20)
1 peach per salad, peeled and cut in half
1 bunch of arugula
1 Tbsp sliced almonds per salad
½ ball Burrata cheese per salad
Dressing of choice – or Strawberry Vinaigrette
Salt
Directions
Fill each salad bowl with a couple hands full of arugula.
Light grill or broiler.
Brush peaches with olive oil and sprinkle with salt.
Grill cut side down for 2-3 minutes (or broil cut side up).
Toast almonds for 1-2 minutes – I do this in the microwave on a paper towel but oven or skillet is fine.
Cut peaches into fourths add to arugula and top with cheese, almonds, and dressing.
