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Grilled Peach-and-Mozzarella Salad

The perfect blend of sweet and savory, this refreshing summer salad packs the most flavor when made with farm-fresh ingredients. Find more Farmers' Market inspired recipes in our Farmers' Market Cookbook

4 Servings


5 yellow peaches

3 green onions, sliced

¼ cup chopped fresh cilantro

3 Tbsps. honey

1 tsp. salt

1 tsp. lime zest

½ cup fresh lime juice

¾ tsp. ground cumin

¾ tsp. chili powder

1/3 cup olive oil

6 oz. baby arugula

¾ lb. fresh mozzarella, cut into ¼ inch slices

Fresh cilantro, for garnish


1. Peel and chop 1 peach. Cut remaining 4 peaches into ¼ inch rounds, cutting through stem and bottom ends. Discard pit.

2. In a food processor, blend the chopped peach, green onions, chopped cilantro, honey, spices, salt, lime zest, and lime juice until smooth (about 10-15 seconds). Add olive oil and pulse 3-4 times until thoroughly combined.

3. Spray grill with cooking spray and preheat to 350-400 degrees F. Brush both sides of peach rounds with peach dressing and place on grill. Cover and heat for 3 to 5 minutes on each side (grill marks should appear). 

4. Arrange arugula evenly on 4 plates. Alternately layer 4 grilled peach rounds and 3 cheese slices over the arugula on each plate. Top each with 3 more peach rounds. Drizzle with remaining peach dressing and garnish with cilantro. Serve immediately.  

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