Grilled Peach and Pecorino Salad

Print

This salad is a wonderful and elegant dish to serve in the summer when the peaches are juicy and ripe and the tomatoes are off the vine.

Dish Type:

Gluten Free, Nut Free, Salad Dressings, Salads, Vegetarian

Season:

Summer

Prep Time:

30 min

Serves:

6

Ingredients

  • 2 whole Peaches
  • 2 whole ripe Tomatoes, cut into eighths
  • 1 bunch of Dandelion Greens, cut into bite size pieces, or Arugula
  • Shaved Pecorino Toscano Cheese
  • 4 Tbsp SOOC Peach White Balsamic
  • ¼ cup SOOC Milanese Gremolata Olive Oil
  • SOOC Sicilian Sea Salt

Products used: Milanese Gremolata Olive Oil , Peach Balsamic Vinegar , Sicilian Sea Salt

Instructions

  • Rinse all fresh produce. Preheat grill to medium-high heat. Slice peaches in half, removing pits. Brush with Milanese Gremolata Olive Oil and char, flat side down on pre-heated grill.
  • Cut the peaches into eighths, as the tomatoes. Plate the tomatoes and peaches on the bottom of a platter.
  • Prepare the vinaigrette: season the Peach White Balsamic with Sicilian Sea Salt, and drizzle in Milanese Gremolata Olive Oil while whisking, until emulsified.
  • Drizzle the tomatoes and peaches with some of the vinaigrette. Dress the greens with the remaining vinaigrette and spread the greens over the peaches and tomatoes.
  • Shave a generous amount of Pecorino Toscano Cheese on top and serve.