“Summer, summer, summertime

Time to sit back and unwind”

-The Great Lyricist Fresh Prince

Sometimes I like to start out a post with a thought provoking inspired quote. Like the one above.

You are welcome.

I love, love, love Summer. I don’t even mind the raging heat and unbelievable humidity.

I love the warmth, I love the long days, I love the way I feel a little more alive.

I also love summer produce.

Like peaches.

Mmmmm, peaches.

Is there much better than the perfectly ripe, juice running down your chin, summer peach?

I think not.

So, in honor of summer and the peach, I give you a healthy summer lunch.

This Grilled Peach Summer salad takes about 20 minutes start to finish… even less if you have a gas grill.

Here is what you’ll need for two adults.

Salad: Spinach, 2 peaches, 2 green onions, 1 piece of cooked bacon (if you happen to have it on hand, which I usually do!), 1 tomato, some cheese (I used aged goat cheese- but parmesan would work. But not parmesan that comes crumbled in a can- help me now if that is your parm of choice).

Dressing: 2 T. Dijon, 2 T. vinegar, 6 T. extra virgin olive oil, salt, pepper

Croutons: Some bread, oil, salt, pepper

Go light your grill so that we can throw our peaches and bread on there in a bit.

Mmm. Have you ever had a grilled peach? They are goo-ood.

I think we should start with the dressing.

I have this handy-dandy salad dressing container with dressing instructions on it. My mama stuffed it in my stocking one year for Christmas, and I love it. I think it is from Crate and Barrel if you are interested.

Anywho, take 2 T of dijon mustard:

Add in 2 T vinegar (I used raspberry blush vinegar, and it was perfect):

Now, 6 T of olive oil:

Top off with a sprinkle of salt and pepper, and shake it.

Shake it like you mean it.

Dressing done!

I like it when the salad is ready to go before grilling peaches so they stay nice and warm, so lets do that. Shall we?

Each salad is a couple of cups of spinach topped with a 1/2 of a chopped tomato, a chopped green onion, 1/2 piece of bacon, and some shreds of cheese.

Now we shall prepare the peaches.

Pick a firm peach rather than an super ripe one. You don’t want it smushing on the grill. No one likes a smushed peach.

Smush is a highly technical culinary term.

Cut the peaches into quarters. You should also remove the pit at this point. I would assume that you already knew that, but better safe than sorry.

Drizzle with extra virgin olive oil, salt, and pepper.

I was really tempted to eat one at this point.

But I practiced patience and restraint.

And instead I ate an extra peach that happened to be sitting on the counter.

I said I practiced restraint. I did not say I perfected it.

While we are prepping for the foods that are going to be grilled, lets get our bread ready. Two thick slices.

Schmear and schlather the olive oil on the bread.

If you go to culinary school, you learn terms like schmear and schlather, I think.

Sprinkle that with a little salt and pepper.

Lets head to the grill.

Put your peaches and bread on the hot grill.

I think peaches are the prettiest fruit. Well, peaches and strawberries.

Just don’t tell grapes I said that. Or bananas.

I really don’t know what I’m talking about.

Maybe it is the caffeine from an iced coffee surging through my system.

Back to the peaches, let them get some grill marks on the grill for about 3 minutes.

Give them a turn. And the bread too.

3 more minutes on that side. Then one more flip.

2-3 more minutes and then pull the peaches off of the grill.

Bread too.

Slice your peaches and arrange them on your salad.

Cube your bread thus creating croutons.

Toss those on top.

Drizzle with a bit of the dressing.


That looks good.

It was good.

Want to know the only way to make it even more of a summertime dish?

Serve it on the patio. With a glass of crisp, refreshing, cold Sauvignon Blanc.

And this ding dong on the side:

Happy eating friends,