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Grilled Peach and Buffalo Mozzarella Salad

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Serves four.

  • by Melissa Pellegrino from Fine Cooking
    Issue 106

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.

  • 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)

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.

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

Photo: Scott Phillips

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

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!

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.

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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