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Grilled Peach Salad
Grilled Peach Salad- Health Chefs
11 ingredients · 26 minutes · 4 servings


2 tsps Extra Virgin Olive Oil
1 tsp Balsamic Vinegar
2 cups Baby Arugula
1 cup Fresh Mozzarella (sliced)
1/3 cup Toasted Pine Nuts (for sprinkling)
1 tsp Sea Salt And Fresh Black Pepper
1 Packed Cup Mixed Mint & Basil
1/4 cup Pine Nuts (you could also use walnuts instead, toasted)
1/2 Garlic Clove (roughly chopped)
1 tbsp Juice And Zest From ½ A Lemon
1/4 cup Extra Virgin Olive Oil (more to taste)
1 Few Pinches Red Pepper Flake


  1. Slice the peaches into 6 segments per peach. In a small bowl, toss them with the olive
    oil, balsamic, and just a small pinch of salt.
  2. Heat your grill (or grill pan) to medium high heat and brush it with some oil. Place the
    peach slices on the hot grill and cook each side for 2-3 minutes without moving them
    (near the end you can gently peek to see how your grill marks are coming along). When
    your peaches are grilled, set aside and allow them to cool to room temperature.
  3. Meanwhile, make the pesto: Combine the mint and basil, pine nuts, garlic, lemon juice
    and zest, olive oil, and pinches of red pepper flakes, salt, and pepper in a small food
    processor and pulse to combine. Add more oil for a smoother pesto, or leave it chunky –
    whichever consistency you prefer.
  4. Toss the arugula with a little bit of olive oil and a few pinches of salt. Assemble on a
    platter and top with the mozzarella slices, peaches, dollops of the pesto, a sprinkle of
    pine nuts, and a few pinches of red pepper flakes. Squeeze a bit of lemon on top and