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Recipe

Grilled Peach and Buffalo Mozzarella Salad

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Scott Phillips

Servings: four.

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.

Ingredients

  • 3/4 cup balsamic vinegar
  • 2 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 firm-ripe peaches (12 oz. total), halved and pitted
  • 4-1/2 tsp. extra-virgin olive oil
  • 4 cups lightly packed baby arugula (about 2-1/4 oz.)
  • 1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)

Nutritional Information

      Calories (kcal) : 210
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 30
      Sodium (mg): 75
      Carbohydrates (g): 16
      Fiber (g): 1
      Protein (g): 7

Preparation

  • Prepare a medium gas or charcoal grill fire.

    Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.

    Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.

    In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.

Reviews

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Reviews

  • mgssts63 | 08/09/2011

    Loved this; fresh and delicious. Easy to make and cleanup.

  • Kitsy | 09/23/2010

    Absolutely excellent. I grilled the peaches stovetop in my cast iron grill pan. The balsamic reduction was perfect....and I use it all the time in other recipes. I also used regular cow's milk mozzerella to save a few bucks.....couldn't tell the difference. Yum!

  • Amymill | 08/24/2010

    Very good. I would suggest cutting the peaches in fourths, and grilling all sides, as the grilled portions were the best part. I would also suggest putting the peaches on the salad warm. Otherwise, this was excellent and very easy.

  • srindar | 07/26/2010

    This was a spectacular salad with a beautiful presentation but quick and easy enough for a weeknight. The grilled peaches were an absolute revelation with the balsamic drizzle - I will definitely make this again and again.

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