Grilled Peach Arugula Salad with Raspberry Vinaigrette
This peach arugula summer salad is loaded to the max with sweet grilled peach wedges, soft mozzarella cubes, and the most incredible homemade raspberry vinaigrette.
4ozfresh mozzarella cheese, cut into 1/2-inch cubes
1/2cuptorn basil leaves
Instructions
Raspberry Vinaigrette
Combine raspberries, honey, vinegar, and mustard in a blender or food processor. With blender running, slowly drizzle olive oil in through the top. Blend until vinaigrette is smooth.
Strain vinaigrette through a fine-mesh sieve and discard solids. Season vinaigrette with salt and pepper to taste and store in refrigerator until ready to use.
Grilled Peach Arugula Salad
Preheat an outdoor grill to 400F OR heat a large cast iron skillet on stovetop indoors over medium-high heat. Brush cut side of peaches with olive oil and season with salt and pepper.
Place peaches cut-side down on preheated grill or pan and let cook 2-4 minutes until grill marks appear and peaches are slightly caramelized. Transfer peaches to a cutting board and cut into slices.
Assemble arugula in a large serving bowl and top with peaches, mozzarella, and basil. Drizzle raspberry dressing over top and toss to evenly coat. Serve salad immediately and enjoy!
Notes
Storing InstructionsSalad is best if served immediately after assembly.