This summer, peaches are super sweet and juicy. Grilled peaches with crisp greens and a light vinaigrette is the perfect way to enjoy the summer’s ripe fruit. Peaches are part of the stone fruit family, with the seeds covered by a hard pit. Freestone peaches are the best type for grilling because they’re bigger, a bit firmer and the pit is easier to remove.
Every year, the USDA publishes the “Dirty Dozen”, which is a list of fruits and vegetables that contain high amounts of pesticides even after a good wash. Often peaches are on this list, so if you can find organic peaches it will likely reduce your exposure to the pesticide residue.
- 3 firm, ripe peaches, halved and pitted
- 1-2 tablespoons grapeseed oil or other neutral oil
- 2 heads Bibb lettuce (or lettuce of your choice)
- 1/2 cup thinly sliced cucumbers
- 1/2 cup thinly sliced red radish
- 1/4 cup pecan halves, lightly toasted (optional)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper, to taste
Lightly coat the peaches with the oil using your hands or a brush. Grill the peaches over a medium-high heat, uncovered, until softened and there are nice grill marks, about 4-5 minutes. Transfer to a plate and let the peaches cool. Slice into quarters.
In a medium bowl, whisk together the oil, vinegar, lemon juice, mustard and honey. Season with salt and pepper, to taste. Toss the lettuce with the vegetables and toasted nuts. Drizzle the dressing over the salad and add the grilled peaches. Serves 4.