Grilled peach salad with Arugula, Cherry Tomatoes, and Stracciatella
This grilled peach salad combines charred peaches, fresh peppery arugula, ripe cherry tomatoes, toasty sourdough bread cubes, and creamy stracciatella into a beautifully balanced salad that’s easy to make and perfect for warm weather months.
½loafSourdough Bread (about 8 oz)cut into ½ inch cubes
5peachespitted and quartered
½red onionsliced
2cupscherry tomatoeshalved
4cupsarugula
8ozStracciatella
Fresh basilfor garnish
2Tablespoonsextra virgin olive oilplus more for grilling
A pinch of salt
For the Basil Honey Vinaigrette
⅓cupextra virgin olive oil
¼cupred wine vinegar
1clovegarlicgrated
¼cupfresh basilchopped
1Tablespoonhoney
A pinch of red pepper flakes
A pinch of salt
A dash of freshly cracked black pepper
Instructions
Preheat oven to 350°F.
On a baking sheet, toss the bread cubes, 2 Tablespoons of olive oil, and a pinch of salt and spread in a single layer. Bake in the oven until golden, for 15 minutes. Let cool.
Heat the grill pan over medium-high heat and grease the pan with olive oil. Grill the peaches, cut side down, until grill marks appear, for 2-3 minutes on each side.
In a small bowl, whisk together all the ingredients of the vinaigrette.
In a large bowl, combine the toasted bread cubes, peaches, red onion, and cherry tomatoes. Drizzle half of the vinaigrette and toss to coat the toasted bread mixture.
On a serving plate, arrange arugula in an even layer and spread the tossed bread salad over it. Arrange the dollops of Stracciatella and fresh basil on top. Drizzle the rest of the vinaigrette. Enjoy immediately.
Video
Notes
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.