Grilled Peach Salad & Mint and Basil Pesto

This recipe celebrates peak summer produce while emphasizing fresh herbs, healthy fats, and minimally processed ingredients. Cooking and nutrition notes follow the recipe.

QUANTITY AND INGREDIENTS

PESTO

¼ cup pine nuts, toasted (or walnuts), toast more for garnish

1 packed cup mixed mint & basil

½ garlic clove, roughly chopped

Juice and zest from ½ lemon, more as desired

¼ cup extra-virgin olive oil, more to taste (and to thin to desired texture)

A few pinches red pepper flakes

sea salt and freshly ground black pepper

2 firm, yet ripe, peaches, skin-on, pitted and sliced into 6-8 segments

2 teaspoons extra-virgin olive oil

2 teaspoon good quality balsamic vinegar

pinch of sea salt

3 cups or large handfuls of baby arugula

7 ounces fresh mozzarella, preferably bocconcini

toasted pine nuts (or walnuts), for garnish

dried blueberries, for garnish

flaky Maldon salt and fresh ground black pepper

EVOO

good quality balsamic vinegar

squeeze of lemon

SPECIAL EQUIPMENT

sheet pan with liner

Breville oven

Ninja blender

stove top grill pan (clean)

serving platter

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe.

2. Gather all your ingredients and necessary equipment.

3. Consider order of preparation. First toast pine nuts (or walnuts) and let cool before making pesto. Meanwhile, grill the peaches.

COOKING

1. Toast the nuts in the Breville oven until minimal browning. Watch carefully. Remove from oven and let cool on counter top.

2. In a small bowl, toss the slices peaches with the olive oil, balsamic, and just a small pinch of salt.

3. Heat your grill (or grill pan) to medium high heat and brush or spray it with oil. If spraying, do not spray directly over stovetop (concern for fire). Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (near the end you can gently peek to see how your grill marks are coming along). When your peaches are grilled, set aside and allow them to cool to room temperature.

4. Make the pesto: Combine the mint and basil, pine nuts (or walnuts), garlic, lemon juice and zest, olive oil, and a generous pinch of red pepper flakes, salt, and pepper in a small food processor or Ninja and pulse to combine. Add more oil for a smooth and drizzly consistency.

5. Assembly: on a platter arrange the arugula, top with mozzarella, grilled peaches, dollops of the pesto, a sprinkle of pine nuts or walnuts, dried blueberries, a squeeze a bit of lemon and good quality EVOO. Drizzle with additional balsamic vinegar as desired.

CULINARY TIPS

1. Choose peaches that are ripe but still firm. They should yield slightly to gentle pressure without being soft, allowing them to hold their shape on the grill. Grilling fruit transforms its flavor. The heat caramelizes natural sugars, creating greater sweetness and depth while adding a subtle smoky note that pairs beautifully with creamy cheeses, peppery greens, and fresh herbs. It’s an easy technique that elevates seasonal produce into an elegant meal.

2. Preheat the grill well. A hot grill caramelizes the natural sugars quickly, creating attractive grill marks while preventing sticking. Don’t move the peaches too soon. Allow them to cook undisturbed for 2–3 minutes before turning to achieve beautiful caramelization.

3. Toast the nuts carefully. Pine nuts brown very quickly. Stir frequently and remove them as soon as they become lightly golden and fragrant.

4. Make the pesto your own. Add extra lemon juice for brightness, more olive oil for a silkier texture, or a pinch of additional red pepper flakes for gentle heat.

5. Bring mozzarella to room temperature. Removing it from the refrigerator 20–30 minutes before serving enhances its creamy texture and flavor.

6. Assemble just before serving. This keeps the arugula crisp and prevents the peaches from releasing excess juices.

7. Finish with flaky salt. A sprinkle of Maldon salt at the end enhances the sweetness of the peaches and the creaminess of the mozzarella.

8. Use high-quality olive oil and balsamic vinegar. Since these ingredients are used as finishing flavors, their quality makes a noticeable difference.

9. Variation: This salad is equally delicious with nectarines, grilled apricots, or fresh figs when in season.

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NUTRITION NOTES

1. Packed with phytonutrients. Peaches, fresh herbs, arugula, and blueberries provide a wide range of antioxidants that support overall health.

2. Heart-healthy fats. Extra-virgin olive oil and pine nuts (or walnuts) provide predominantly unsaturated fats associated with improved cardiovascular health.

3. Rich in fresh herbs. Basil and mint contribute vitamins, minerals, and aromatic compounds while adding flavor without excess sodium.

4. Good source of protein. Fresh mozzarella provides satisfying protein and calcium, making this salad substantial enough for a light lunch or dinner.

5. Supports gut health. Fruits, leafy greens, herbs, and nuts contribute dietary fiber and plant diversity that nourish the gut microbiome.

6. Mediterranean-inspired. This recipe reflects the principles of the Mediterranean eating pattern by emphasizing vegetables, fruit, olive oil, herbs, nuts, and moderate dairy.

7. Naturally anti-inflammatory. The colorful produce, herbs, olive oil, and nuts contain bioactive compounds associated with reduced inflammation.

8. Seasonal eating at its best. Enjoying locally grown peaches during peak season maximizes both flavor and nutrient content.