As I write this, the smell coming from the paper bag in the kitchen fills the house with deliciousness. It’s the scent of summer. It brings me back to my old growing up kitchen, so long ago, with that 60’s daisy wall paper on the ceiling, and sticky hands and cheeks. To this day, my favorite way to eat a peach is still leaning over the kitchen sink.
These are organic peaches called Early Red Havens. They were grown by Bob and Shelly Berryman of Twin Springs Organic Farm in Rice, Washington, who have been growing certified organic peaches every summer since 1981. Juicy, sweet and super fragrant, to me, these peaches are perfection. Each peach is tree-ripened and then hand picked. They go back to the same tree several times, only picking the ones that are at their ideal ripeness, ensuring each peach has reached its peak flavor. Peaches are “climacteric”, meaning they can ripen after they are picked. But they can’t get any sweeter. Sweetness and flavor come from being allowed to mature on the tree, before they are picked.
Their peaches are grown in an arid dry region of Washington, near lake Roosevelt. This perfect combination of dry climate and fertile soil allows the sugar content and flavors to become really concentrated. You can find them at the Thursday Market on Perry Street and the Liberty Lake Market on Saturdays. They also can be found in Seattle.
Make an easy vinaigrette with white balsamic vinegar, olive oil, salt, pepper and a little honey or agave.
I like using white balsamic vinegar verses regular balsamic in this vinaigrette because it’s a little lighter and brighter on the palate and also doesn’t dull the gorgeous color of the peaches. But if you can’t find it, a good quality balsamic works just fine.
Lightly brush a little olive oil or some vinaigrette on the peaches and place on a preheated grill set to Medium. Make sure your grill is good and clean, using a wire brush to scrape off past endeavors.
Once you lay the peaches down, don’t fiddle with them. Just let them sit and develop grill marks. About 5 minutes later, gently flip one and see if it is nicely grilled and ready to turn. When they are, carefully turn them, with a metal spatula, and try to retain some of the grill marks. Grill for just a minute or so.
When selecting cheese, choose one that is not too salty. Chèvre, fresh mozzarella, or a fresh sheep’s milk cheese work great. Salty cheeses, like feta, not so great.
Grilled Peach and Arugula Salad with White Balsamic Vinaigrette
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Salad, main, Gluten-free
- Method: Grilled
- Cuisine: Northwest
- 3 ripe, delicious smelling peaches, halved
- 6 oz baby arugula (or other favorite green)
- ¼ cup crumbled goat cheese, or fresh mini mozzarella balls
- ¼ of a red onion, thinly sliced
- 1/4 cup toasted slivered almonds
- 10 basil leaves, cut into ribbons. Purple basil is pretty.
White Balsamic Vinaigrette
Mix the vinaigrette together in a small bowl or jar.
Wash peaches, rubbing the fuzz off with your fingers under running water ( or uses a dry towel). Half the peaches, scoop out the seeds and brush with a little olive oil. Grill for 4-6 minutes over medium heat uncovered until they have noticeable grill marks. Using a metal spatula gently turn over and grill one more minute. Try to keep peach in tact. Cut peaches into wedges.
Toss greens, onions, basil leaves, slivered almonds and goat cheese in a medium bowl with some of the vinaigrette.. You may have some leftover. Place the grilled peaches on top, sprinkle witih optional nasturshim petals.
Prep time: 10 minutes Cook time: 10 minute Total time: 20 minutes
Grilling the peaches is optional. If peaches are very juicy and ripe, no need to grill.
Keywords: peach salad, peach salad recipes, peach arugula salad, peach arugula goat cheese salad, peach almond salad