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5 from 1 vote

Grilled Peach Salad with Mint Basil Pesto

inspired by Love  & Lemons
Course: Salad
Cuisine: Summer
Author: Dan from Platter Talk


For the salad:

  • Escarole
  • Arugula
  • Water Cress
  • 6 peaches medium sized
  • mozzarella cheese sliced
  • 1/8 cup pine nuts toasted
  • juice from 1/2  lemon
  • fresh ground peppercorn

For the Pesto:

  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 1/8 cup pine nuts toasted
  • 1 garlic clove
  • 3/4 cup extra virgin olive oil
  • 2 tablespoons lemon zest
  • juice from 1/2 lemon
  • kosher salt to taste
  • fresh ground peppercorn


For the salad:

  • Peel peaches, cut in halves, remove pit.  Brush lightly with olive oil.
  • Place peach halves on grill over medium high heat, about 4 minutes on each side so that both sides are well marked.
  • Remove peaches from grill and allow to cool, then halves into quarters or smaller and set aside.
  • Preheat oven to 400 degrees F and roast pine nuts on baking sheet for 4-5  minutes or until golden brown and allow to cool.
  • Using large mixing bowl, toss greens in olive oil, then arrange on serving platter.
  • Evenly distribute peaches and mozzarella slices over greens.
  • Sprinkle pine nuts over salad, add fresh ground peppercorn to taste.
  • Add spoonful dollops of pesto, as prepared below, as a dressing, and evenly distribute lemon juice on top of salad and pesto.

For the pesto:

  • Place fresh herb leaves in small food processor along with other ingredients.
  • Process until desired consistency is achieved, adjust amount of olive oil as necessary.