Grilled peaches and pine nuts brighten a salad

In our last column, we wrote about a salad with blackberries, sweet honeydew melon and  spicy arugula. The combination was such a hit, we wanted to share another great salad this week.  Ah, the peach — a classic sign of summer, a staple in warm-weather recipes for desserts and salads, an anticipated addition to farmers’ markets and stands across the country from June through August.  A large peach has fewer than 70 calories and contains 3 grams of fiber. It’s also a good source of vitamins A and C.

This one recipe has definitely moved to the top of our list for favorite summertime salads. We start with sweet grilled peaches and throw in spicy arugula again (Joy’s favorite), creamy fresh mozzarella and sprinkle on crunchy pine nuts… It’s simple enough to put together for a light weeknight meal, but fancy enough to serve as a starter at your next dinner party.

Get creative and try different greens, and even a different cheese. Whatever your family prefers! Add some marinated chicken or grilled flatiron steak and the meal is done!

Our Papa’s favorite fruit was peaches. He would bring them home from our family grocery store each week. They were so big and beautiful back then, and that scent! Every time they are on my counter and I can smell that sweet aroma, it takes me back to him. Oh, what we wouldn’t do for just one more day with him!

Grilled Peach Salad with Pine Nuts

2 firm yet ripe peaches

2 teaspoons olive oil

1 teaspoon balsamic vinegar — try a flavored balsamic!

2 cups baby arugula

fresh mozzarella, sliced

sprinkle of toasted pine nuts, or any nut your family prefers


cracked black pepper

lemon wedges


Slice the peaches into 6 wedges per peach. In a small bowl, toss peaches with olive oil, balsamic, and just a small pinch of salt.

Heat your grill (or grill pan) to medium-high heat and brush it with some oil. (Clean grill well or peaches will pick up flavor of the last the thing you grilled.) Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (near the end you can gently peek to see how your grill marks are coming along). When your peaches are grilled, set aside and allow them to cool to room temperature.

Toss the arugula with just a little bit of olive oil and a splash of infused vinegar of your choice and a few pinches of salt. Assemble on a platter and top with mozzarella slices, peaches, pine nuts and some cracked black pepper. Squeeze just a bit of lemon juice on top and serve. Enjoy!

*Toasted Pine Nuts — Preheat heat oven at 350F. On a parchment-lined cookie sheet, roast the pine nuts for 10-12 minutes until golden.

Please join us as we head back to Better CT, with Scot and Kara, Channel 3, at 3 p.m. on Friday, July 10! Visit us on Facebook at TwinsJudyandJoy.