This classic salad is packed with flavor thanks to the freshly grilled peaches. Sit outside on your patio and enjoy this nice, light and healthy lunch.
Preheat the grill on direct heat to a medium high temperature (around 400 degrees worked great).
Slice the peaches into eight wedges and place them directly on the grill grate until they get a nice sear mark. A cast iron grate or a GrillGrate accessory provides the best results. It should only take about 2-3 minutes on each side.
Remove the peaches and set aside.
Wash and slice the radishes thin. Place the Arugula in in a salad bowl and top with the peaches, walnuts, and radishes.
Preparing the Dressing
Combine the olive oil and balsamic vinegar in a small bowl and whisk with salt and pepper.
Pour the dressing over the salad and use tongs to mix everything together and coat the salad mix.
Notes
Storage of Entire Salad: Keep the grilled peach salad in the refrigerator for one or two days, in a salad bowl covered with cling film, or in a food container.Storage of Grilled Fruit: These can be stored in the refrigerator for up to 4-5 days in the refrigerator. Substitutions: Mix up your fruits. Pears, apples, and nectarines are great summer and fall fruits that grill easily and complement the salad.Keep Grill Grate Non Stick: If you think your fruit will stick to the grate, brush it with a little bit of olive oil. I find that they don't stick to the GrillGrate as often because it sears the fruit quickly and allows it to release easily.Additions: Try adding a teaspoon of Italian seasoning to add more of an earthy flavor to the dish. I also grate some fresh lemon zest to the top for an extra brightness.This salad works especially well for those hot summer days when you don't want to turn on the stove. Sit outside on your patio and enjoy this nice, light and healthy lunch.