I have a great love affair with salad. I can eat them year round, and in summer a gorgeous salad like the one pictured above is all I need. It's peach and watermelon season, so its time to take advantage of that delish summertime produce. Since I'm trying to cut down on cheese, I sometimes swap out the mozzarella with 4 hard boiled eggs.
Grilled Peach and Watermelon Salad (Serves 4)
3/4 cup balsamic vinegar
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 cup of watermelon chunks
1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)
Put vinegar 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, 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, peaches, and watermelon and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.
Enjoy!!!
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