Grilled Peach Salad
The key to making a flavorful fruit salad is balancing sweet, sour, and salty ingredients. Here we use a combination of grilled and raw peaches to bring a natural sweetness, balsamic vinegar for acidity, and crumbly cheese for saltiness. The result is a refreshing and complex tasting dish with ripe fruit as the star.
Grilled Peach Salad (serves 4)
4 ripe peaches. You can use yellow, white, or a combination
3 Tbsp. Feta or goat cheese
2 tsp. Balsamic vinegar or balsamic glaze
Small handful of torn fresh basil or mint
A few cracks of black pepper (optional)
Halve the peaches and remove the pits. Grill two of the peaches over medium-high heat until grill marks form. Cut the grilled and raw peaches into smaller pieces or leave whole if you wish. Arrange the peaches on a plate and crumble or place the cheese around and on top. Drizzle with the balsamic vinegar or glaze and scatter the torn herbs over it all. Grind pepper over the salad if you desire.