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.
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.
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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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