I’m on a seasonal potluck roll lately! Its really so easy this time of year to incorporate fresh fruit and vegetables into everything. Every time I go to the store (or farmer’s market) I have to stop myself from buying everything that looks good and just stick to my list. This salad is so simple, and makes a perfect lunch dish for my super busy schedule this week. You could even simplify it further by skipping the balsamic reduction and just using the vinegar straight up. Total cinch!
Grilled Peach and Buffalo Mozzarella Salad recipe from Fine Cooking
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 firm-ripe peaches (12 oz. total), halved and pitted
4-1/2 tsp. extra-virgin olive oil
4 cups lightly packed baby arugula (about 2-1/4 oz.)
1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)
As I mentioned, I’m super busy today (and probably for the rest of the week) so sorry for the shorty post, but I’ll be back with more later! For more seasonal recipe ideas, check out the LINK PARTY which is almost 100 recipes deep! Yahoo! I’m so proud of the collaboration that’s been happening with this. It will be a great resource for me (and hopefully you, too) in the future!