Grilled Peach and Arugula Salad

There is something magical about summer nights.  Seriously.  Everything tastes better, looks more beautiful, and seems more fun.  I’m lucky to live in a city apartment that has a wonderful deck overlooking the rooftops and trees below.  It’s one of the best things about our apartment, and part of what makes city-living doable for me.  I spend hours out there reading, tending to my pots of herbs, grilling, and eating lovely summer meals.  It’s really hard to beat.

I recently spent one of these magical summer nights in a state of salad-bliss (that’s a real thing) thanks to this grilled peach and arugula salad.  It’s like the best of summer in each bite – sweet, fresh, bright, and delicious.  The peppery arugula, salty feta, and juicy peaches compliment each other perfectly.  Get ready to dig in!

Grilled Peach and Arugula Salad Ingredients (serves 4):
2 ripe peaches
1 large bunch of arugula
1/4 cup crumbled feta cheese
1 tsp. olive oil

Lemony Pesto Vinaigrette:
1/4 cup olive oil
1/4 cup basil pesto
juice from 1 lemon
dash apple cider vinegar
2 cloves garlic, minced

Directions (15 minutes):

Slice each peach into about eight pieces.  Skewer the slices on grilling skewers (the kind you’d use for shish kabobs).  Brush them with olive oil and grill for 5 – 7 minutes on a hot grill.  Turn them once while they’re cooking so they blacken on both sides.

Wash the arugula and tear into bite-sizes pieces.  Arrange in the salad bowl and sprinkle with feta.

Combine the vinaigrette ingredients in a small jar and mix well.

Arrange the hot peaches on top of the salad.  Drizzle with vinaigrette and serve.
This lemony pesto vinaigrette is one of my all-time favorites.  I use it as a dressing on many salads and grain dishes, and it pairs especially well with the sweet and spicy notes in this salad.  But, this salad is also quite tasty when dressed with olive oil and fresh lemon juice instead.  Whatever floats your boat!

Arugula is a wonderful leafy green to have in your rotation.  It is excellent mixed into salads with other greens, or as the star of the show.  I tend to eat it most often cold in salads, but it also works well sauteed in olive oil, tossed into pasta, added to grains & beans, or baked onto a pizza.  Like most leafy greens, arugula is high in folic acid, iron, copper and vitamins A, C, and K (it’s one of the best vegetable sources of Vitamin K).

If you’re digging the arugula in this salad, don’t forget to try my Fennel & Arugula Salad with Grapes and Toasted Walnuts!