I recently ran across a great summer salad recipe in the Publix Family Style magazine. Those of you that follow me know that I always tweak things. Now the original recipe calls for peaches, quartered and grilled, but I used the nectarines the first time I made this. I also substituted the crunchy part – once I tried walnuts, another time, as shown in the picture, some brightly colored tortilla strips.
I’ve tried this salad with peaches too and must admit I prefer the nectarines as I think they keep their firmness on the grill better than peaches. But either add great flavor especially combined with the creaminess of fresh mozzarella. It literally melts in your mouth. The grilled shrimp or chicken are my addition too.
So here’s my version – enjoy!
Grilled Peaches and Mozzarella Salad with Honey Lemon Vinaigrette
Prepare dressing first:
Chop in mini blender, 1 or two green onion bulbs (add a little of the tops for extra color)
Whisk together with:
1 tbsp lemon zest
¼ cup fresh squeezed lemon juice
2 tbsp honey
½ tsp Dijon-style mustard
Sea salt and pepper to taste
Drizzle in ¼ cup extra virgin olive oil
- 2 medium ripe peaches or nectarines, pitted and cut into wedges (suggest you peel the peaches, but skin on nectarines are perfect)
- 8 cups mixed baby greens
- 1 small cucumber, sliced or chunked
- 6 oz fresh mozzarella cheese, sliced
- ¼ cup toasted walnuts or pepitas or other topping to add crunch & flavor
Arrange lettuce on salad plates, arranging the cheese and cucumbers around the plate. Keep chilled until ready to serve.
When ready to prepare, skewer quartered fruit onto metal or wooden skewers. Brush with some of the dressing and grill for about 5 – 6 minutes. I use a grill tray brushed lightly with olive oil to keep the fruit from sliding off the skewers. (see photos) If serving with grilled chicken or shrimp, use some of the dressing mixed with extra olive oil to baste, and cook alongside the fruit skewers.
When fruit and shrimp/chicken (if using) are ready. Arrange on top of the salad and top with walnuts or Pepitas. Serve with remaining dressing.
I promise you’ll make this often if you try it once!