Salty and sweet, balanced beautifully by the balsamic and greens, this is a delicious summery salad to enjoy now, at this closing of peach season. I love Bocconcini cheese on anything, or even alone 😛 and it adds the perfect touch to this salad and really makes it complete. Did I mention the caramelized onions, too?? Enjoy!
Grilled Peach & Mozzarella Balsamic Salad
Course: AppetizersDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
10
minutesIngredients
red onion
1 Tbsp olive oil
2 tsp balsamic vinegar
For glaze: 1/4 cup balsamic vinegar
1 Tbsp brown sugar
2 white peaches, sliced in half and pits removed
1 Tbsp olive oil
4 cups arugula and spinach blend
4 large balls of fresh mozzarella
Directions
- In a cast iron skillet over low heat, caramelize the red onion by spreading it in a thin layer with a drizzle of olive oil. Cook slowly for about 20 minutes, add balsamic vinegar if desired. Once done, remove from pan and set aside.
- For the glaze, combine balsamic vinegar and brown sugar in a small saucepan over medium heat, cooking until it simmers, then turn heat to low setting and continue to cook and stir until it is reduced by half (about ten minutes) Set aside to cool.
- Heat a skillet or grill to medium heat and brush sliced peaches with olive oil, then, place on grill cut-side-down and let cook until brown or lightly charred. This will only take a couple minutes. Set aside.
- To assemble salad, place the arugula blend in a large serving bowl and layer the peaches and caramelized onions, then slice the mozzarella balls into halves and place over salad, and finish by drizzling balsamic glaze over everything. Serve immediately.