Our grilled peach salad recipe has a kick from jalapeno and added sweetness from the honey. Serve as a side dish, as breakfast on top of yogurt or as a dessert over ice cream. Talk about versatile.
- 3 medium peaches or nectarines cut into quarters or eighths
- 4 ounces fresh mozzarella alright, I might add a bit more myself
- 2 Tablespoons fresh mint julienned
- fresh black pepper, optional
- 1 medium lemon juiced, zest is optional
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 medium fresh jalapeno diced, or use jarred jalapenos
- 1 Tablespoon honey can be added to the dressing or drizzled over the finished salad
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Wash peaches/nectarines, lemon, mint and jalapeno.
Julienne the mint. Cut peaches / nectarines into quarters or eighths, tossing the pit.
Seed and dice jalapeno. Zest the lemon and juice it.
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Mix oil, lemon zest and juice, diced jalapeno and kosher salt in a small bowl and set aside. You can add the honey now, or I like to wait until the salad is finished and drizzle the honey over the salad.
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Warm a grill pan or skillet over high heat on the stove or preheat grill to high. Brush skillet or grill grates with a little oil. Place the peaches / nectarines cut side down and grill until brown or slightly charred. Flip to other cut side. This should only take 3-4 minutes each side.
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While peaches cook, tear the mozzarella into bite size pieces onto the serving platter. Sprinkle a pinch of kosher salt over the mozzarella.
Add warm peaches / nectarines to serving plate. Pour oil over the fruit and cheese then drizzle with honey. Grind a few twists of black pepper. Top with mint. Enjoy!
If you want more spice add some of the jalapeno seeds or the white membrane to the dressing.
Peaches or Nectarines? They are interchangeable. I prefer the smooth skin of the nectarine, but you'll find devotees that love the peach taste and don't mind the fuzz. You can also peel the peaches but it's not necessary.
See post for ingredient substitutions, make-ahead tips and more.