Grilled Peach, Mozzarella & Toasted Pine Nut Salad
  • 2 semi-firm, yet ripe peaches (they need to be somewhat firm for grilling)
  • 2 teaspoons olive oil
  • 1 teaspoon Il Villaggio Aceto Balsamico di Modena
  • 3 cups baby arugula
  • 1 8-oz. container of Il Villaggio Mozzarella Bocconcini Ciliegine or IV Mozzarella, sliced
  • 1 tablespoon toasted pine nuts
  • salt & pepper

At a glance

Recipe type: Dinner
Cuisine: Italian

  1. Slice the peaches lengthwise into 6 flat slices. In a small bowl, toss the peaches with olive oil, balsamic, and a pinch of salt.
  2. Heat your grill to medium-high heat and brush it with olive oil. Place the peach slices directly onto the hot grill and cook each side for 2-3 minutes. Make sure to only move them when flipping. Allow them to cool to room temperature.
  3. While the peaches are cooling, place the baby arugula into a large bowl. Add in the pine nuts, mozzarella, and cooled peaches.
  4. This salad makes a great side dish, but it can also be a main course. To turn it into a filling lunch or dinner, simply add grilled chicken or prosciutto.
  5. If you feel the need for dressing, just drizzle a bit more of the IV Aceto Balsamico di Modena over the salad.


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