Can you make balsamic glaze?

It's easy to make your own balsamic glaze. In a small pot, add 1 cup of balsamic vinegar and 1/4 cup light brown sugar. Bring to a boil. Reduce the heat to low and simmer for about 15 minutes or until the liquid is thickened and reduced by half. Stir occasionally. Cool and store in the refrigerator for up to 3 weeks.

How do you ripen peaches quickly?

Ripe peaches are best for grilling. To speed up the ripening of peaches, place them in a paper bag on the counter for 1 - 2 days. Check them after 24 hours to see if they are ripe.

Grilled Peach Salad with Fresh Mozzarella

Name: Grilled Peach Salad with Fresh Mozzarella
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 2 large peaches, sliced in wedges; 3 tablespoons extra virgin olive oil plus more to brush on peaches; 6 cups bite sized romaine lettuce pieces, about 1 large head; 8 ounces fresh mozzarella, torn in bite sized pieces; 1/2 cup fresh blueberries; 1/3 cup thinly sliced red onion; 1/4 cup toasted pine nuts; 2 - 3 tablespoons balsamic glaze; kosher salt; fresh ground black pepper

Description

This Grilled Peach Salad is packed with fresh mozzarella, crispy romaine, plump blueberries, thinly sliced red onions, toasted pine nuts and a simple olive oil and balsamic glaze drizzle. This summery salad is simple to throw together and so fresh and flavorful.

Ingredients

Units Scale

2 large peaches, sliced in wedges
3 tablespoons extra virgin olive oil plus more to brush on peaches
6 cups bite sized romaine lettuce pieces, about 1 large head
8 ounces fresh mozzarella, torn in bite sized pieces
1/2 cup fresh blueberries
1/3 cup thinly sliced red onion
1/4 cup toasted pine nuts
2 - 3 tablespoons balsamic glaze
kosher salt
fresh ground black pepper

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Instructions

Heat a gas grill, charcoal grill or grill pan over high heat. Brush the peaches with oil. Grill for 2 - 3 minutes per side. Remove to a plate.
On a large platter arrange the lettuce. Top with the grilled peaches, fresh mozzarella, blueberries, red onions and pine nuts.
Drizzle the salad with the extra virgin olive oil and balsamic glaze. Season to taste with the kosher salt and fresh ground pepper. Taste and add more balsamic glaze if desired.
Serve on chilled salad plates.

Notes

Cut the peaches in thick wedges so they hold their shape when grilling. I cut each peach into about 10 to 12 wedges.

Brush the peach slices with extra virgin olive oil to prevent them from sticking to the grill grate.

As peaches are grill, they soften and caramelize. Leave the peels on the stone fruit so they hold their shape.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: side dish
Method: cook on stove top or grill
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 316
Sugar: 11.2 g
Sodium: 514 mg
Fat: 21.6 g
Saturated Fat: 6.3 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 18.1 g
Fiber: 1.9 g
Protein: 16.1 g
Cholesterol: 24 mg

Keywords: grilled peach salad, summer side dish, summer salad