Grilled Peaches (And a Salad)

August 20, 2012

Summer fruits are my favorite and peaches are at the top of that list.  This year has been particularly good, with lots of sweet and juicy peaches available.  In addition to just eating them, I’ve been using them in salads.  Here’s another way to do that.  With fall upon us you hurry before they’re gone!




  • Peaches, ripe but not too soft
  • Arugula
  • Light Olive Oil, 2-3 tablespoons
  • Honey, 2 tablespoons
  • Balsamic Vinegar, 2 tablespoons
  • Blue Cheese

Rinse the peaches then slice around the pit and gently separate the halves.

Drizzle the cut side with just a little light olive oil.  Combine the honey and vinegar in a small bowl.

Place them on a medium-hot grill, cut side down and let them cook for about five minutes.

Turn them over and brush with the honey/vinegar mixture.  Let them cook for another few minutes, turning them once or twice, until they’re getting brown around the edges and a little soft.

Place a peach half on a bed of arugula and sprinkle with blue cheese.  Combine any remaining honey/vinegar mixture with a little olive oil for a very light and scant dressing.  Serve it up and enjoy!

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