Grilled peach salad

by AdamB


Grilled peaches are one of my favorite summer fruits.  They are wonderful atop this salad, where they slightly warm the feta and wilt the arugula. Although a grill is ideal, a cast iron pan works well too. If the radish greens are tiny and fresh, you can add them to arugula or even use as a substitute.  If the greens are a little tough, save to saute for another dish.

Serves 2



1 small bunch arugula, washed and spun

1 small bunch radishes, washed and trimmed of greens

2 fairly unripe peaches, washed and sliced in wedges

.25 cup Bulgarian feta, crumbled

.25 cup roasted unsalted almonds, crushed


1T extra-virgin olive oil

2t honey

1T lemon juice

1T white wine vinegar

salt + pepper


Toss peach wedges in a medium bowl with olive oil, salt and pepper.  Set aside.

Use a sharp knife to cut radishes into paper thin slices.  Tear arugula into pieces.

Whisk together all dressing ingredients. Taste, adjust to preference and toss in bowl with radishes and arugula.

Plate salad and top with a few almonds  and a crumble of feta.

Heat a cast iron skillet, griddle pan or charcoal grill.  Brush lightly with olive oil.  Set peaches to grill until well charred on one side. Remove and serve immediately atop salad.