Grilled Peach Salad With Mint Pesto Recipe

Peaches: Ripe and juicy, these are the star of the salad, providing a sweet and smoky flavor when grilled.

Mixed greens: A blend of various leafy greens that add freshness and a slight crunch to the salad.

Feta cheese: Crumbled cheese that adds a creamy and tangy element to the dish.

Walnuts: Chopped nuts that contribute a crunchy texture and nutty flavor.

Fresh mint leaves: Essential for the mint pesto, providing a refreshing and aromatic note.

Olive oil: Used for grilling the peaches and making the mint pesto, adding a rich and smooth texture.

Lemon juice: Adds a zesty and bright flavor to the mint pesto.

To achieve perfectly grilled peaches, make sure they are ripe but still firm to the touch. Soft peaches can become mushy on the grill. Brush them with olive oil to prevent sticking and enhance their natural sweetness. Grill the peaches cut-side down first to get beautiful grill marks. When making the mint pesto, blend the ingredients just until combined to maintain a slightly chunky texture, which adds a delightful contrast to the salad.

• ripe peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness, making them a great alternative for grilling.

• mixed greens - Substitute with arugula: Arugula adds a peppery flavor that complements the sweetness of the grilled fruit.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a creamy texture and tangy flavor that pairs well with the other ingredients.

• chopped walnuts - Substitute with sliced almonds: Sliced almonds provide a similar crunch and nutty flavor.

• fresh mint leaves - Substitute with basil leaves: Basil offers a fresh, aromatic flavor that works well in pesto.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, suitable for grilling and making pesto.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• Allow the grilled peaches to cool completely before storing. This prevents condensation, which can make the salad soggy.
• Store the mixed greens separately from the other ingredients. Place them in a large, airtight container lined with a paper towel to absorb excess moisture.
• Keep the mint pesto in a small, airtight container. Pour a thin layer of olive oil on top to prevent oxidation and maintain its vibrant green color.
• Store the crumbled feta cheese and chopped walnuts in separate containers to maintain their texture and flavor.
• When ready to serve, reassemble the salad by tossing the greens with the mint pesto, then adding the grilled peaches, feta cheese, and walnuts.

Freezing Guidelines

• It is not recommended to freeze the mixed greens or grilled peaches as they will lose their texture and freshness.
• You can freeze the mint pesto by pouring it into an ice cube tray. Once frozen, transfer the pesto cubes to a freezer-safe bag. This allows you to thaw only the amount you need.
• Feta cheese can be frozen, but it may change in texture. If you choose to freeze it, wrap it tightly in plastic wrap and place it in a freezer-safe container.
• Walnuts can be frozen to extend their shelf life. Place them in an airtight container or freezer bag to prevent them from absorbing other odors in the freezer.

• First, separate the grilled peaches from the mixed greens to prevent the greens from wilting during reheating.
• To reheat the grilled peaches, preheat your oven to 350°F (175°C). Place the peaches on a baking sheet and warm them for about 5-7 minutes, or until they are heated through.
• Alternatively, you can use a microwave. Place the grilled peaches on a microwave-safe plate and heat them on medium power for about 1-2 minutes, checking frequently to avoid overheating.
• While the peaches are reheating, keep the mixed greens in the refrigerator to maintain their crispness.
• Once the peaches are warm, toss the mixed greens with the mint pesto again to refresh the flavors.
• Arrange the reheated grilled peaches on top of the greens.
• Sprinkle with crumbled feta cheese and chopped walnuts just before serving to ensure they remain fresh and crunchy.
• Serve immediately and enjoy the revitalized flavors of your Grilled Peach Salad.

• Grill: Used to cook the peach halves, giving them a smoky flavor and beautiful grill marks.

• Basting brush: Used to brush olive oil onto the peach halves before grilling.

• Blender: Used to combine mint leaves, olive oil, lemon juice, salt, and pepper to make the mint pesto.

• Large bowl: Used to toss the mixed greens with the mint pesto.

• Tongs: Used to handle the peaches on the grill safely.

• Cutting board: Used as a surface to halve and pit the peaches.

• Knife: Used to halve and pit the peaches, and to chop the walnuts.

• Measuring cups: Used to measure out the feta cheese, walnuts, and olive oil.

• Measuring spoons: Used to measure the lemon juice.

• Salad tongs: Used to serve the salad once it's assembled.

Preheat the grill: Preheat the grill while you prepare the other ingredients to save time.

Use pre-washed greens: Buy pre-washed mixed greens to skip the washing and drying step.

Make pesto ahead: Prepare the mint pesto in advance and store it in the fridge.

Toast walnuts: Toast the walnuts in a dry pan while the peaches are grilling.

Multitask: Grill the peaches and blend the pesto simultaneously to cut down on prep time.

Use a grill pan: If you don't have an outdoor grill, use a grill pan on the stove for convenience.