It’s summertime and the peaches have been dropping from the trees on the ranch. Our yellow peach tree has been especially prolific this year and the excessive heat in California has created exceptionally sweet treats. We have been drinking an abundance of peach smoothies and eating peaches right off of the tree!
This sweet and savory salad is the perfect summer evening dish. It would be great paired with a grilled protein dish of your choice with a honey mustard marinade.
10 organic peaches, halved and brushed with organic sunflower or olive oil
Optional feta cheese, ricotta salata, or queso fresco
Make vinaigrette. Place red onion, red wine vinegar, olive oil, sugar, salt and pepper in a bowl . The sugar, salt and vinegar will help to marinate the red onion.
Brush peaches with oil and place flesh side down on a hot grill. Grill approximately 7 minutes or until peaches are cooked, but still hold their shape. Remove from the grill. Let cool and thinly slice.
Place arugula in a large bowl and toss with vinaigrette. Plate the greens and top with sliced grilled peaches, cinnamon grainless granola, and the optional cheese.