The Perfect Summer Salad

I tend to put my crockpot away for the summer {mine just broke, so it’s perfect timing}, and I try my hardest to turn on the oven as little as possible as temps can get crazy hot here in Houston. So we eat a lot of salads and pastas during the summer months, and we do A LOT of grilling.  And by “we” I totally mean my husband.  I came across this recipe a couple of years ago, and it had me at peaches.  Peaches are definitely a summer favorite in this house.  So without further delay, here is one of my favorite summer salads.

Perfect Summer Salad

Peach, Arugula, and  Goat Cheese Salad

Here is the recipe, though I use that term recipe loosely because it’s so simple.

Ingredients ::

  • 1/2 cup of  balsamic vinegar
  • 2 peaches* {sometimes I use nectarines if that’s what I have on hand}
  • 2 tablespoons of light brown sugar
  • 2-3 bunches of arugula
  • 2 tablespoons of oil {I usually use olive oil}
  • 4 ounces fresh, crumbled goat cheese
  • salt and pepper to taste

Directions ::

  1. Bring half of the balsamic vinegar to a boil then reduce heat to a simmer.  Cook until it thickens and coats the spoon – approximately 5-10 minutes.  Set aside.
  2. Cut peaches in lengthwise wedges.  Sprinkle with brown sugar and coat with remaining vinegar.
  3. *Brush oil on the heated grill grate.  Place peaches on the grate directly over medium to high heat.  Grill about 1 minute per side.
  4. Combine arugula and oil in a large salad bowl, season with salt and pepper, and toss to coat.  Throw in grilled peaches, top with balsamic reduction and cheese, and serve.

*You can throw the peaches on the grill for a few minutes or you can add them raw.  FYI – I usually skip the grilling part, and it’s still awesome.

Enjoy and happy June everyone!



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