Grilled Peach Caprese Salad
Goldenrod Tea
Local tomatoes and peaches have peaked here in New Jersey, so it is the perfect time to pair them in a Caprese salad. We are lucky to have many local orchards, but even our supermarket peaches are inviting at this time of year. Peaches are believed to have first been grown in China before spreading to Persia and then being introduced to Europe by Alexander the Great. Spanish explorers brought peaches to the Americas in the 1600s. Thomas Jefferson grew peaches at Monticello in the rolling hills of the Piedmont. During the Victorian era, peaches were served for dessert ensconced in a napkin to protect fingers from the sticky juice. I associate images of peaches, with their blend of pinks and peachy-yellow, with the still lifes of Paul Gaugain and Auguste Renoir.
Besides using the peaches in salad, we have been popping peach halves on the grill after cooking our main course for a light, but sweet dessert. If we are not grilling, we use the broiler in our oven. The heat brings out the flavor of the fruit. You’ll want to keep a close eye as they quickly char.
Grilled Peach Caprese Salad
Ingredients
8 cups mesclun
2 ripe peaches, halved with pits removed
2 medium homegrown tomatoes, cut into bite-sized pieces
8 oz. Burrata, or fresh mozzarella
olive oil
1/2 lemon
6-8 basil leaves
Directions
Drizzle olive oil over the mesclun greens in a salad bowl. Add a splash of lemon and toss. Break up the Burrata into smaller pieces in the salad bowl along with the tomatoes. Toss very gently so that the Burrata still retains some small chunks. Plate your salads (four side salad servings). Grill your peaches, for two to three minutes per side. Remove from the grill, cut into slices, and add to your salad. Top with slivers of basil.
Goldenrod Tea
Along with the tomatoes and peaches, goldenrod has begun to make its appearance lining the local roads and taking advantage of sunny locations. The ochre color is a harbinger of the color changes that are soon to come. The leaves and flowers of this perennial are edible and boast all sorts of health benefits that I can not confirm. These run the gamut from working as an anti-inflammatory to being an anti-oxidant. Steeping the flowers and petals in hot water for between five and ten minutes produces a tea that will soothe a summer sore throat. It also works well as an iced tea. The taste is somewhat bitter and you may want to add a touch of honey.
Directions
Cut two or three sprays of goldenrod, including about four inches of the stems and leaves. Wash. Coarsely chop everything. Place in a medium-sized bowl that you can cover. Pour two cups of boiling water over the flowers and leaves. Cover and let steep for five to ten minutes.
Thanks for reading!
Vicki
This looks delicious!
I too just love your pastels, photos, stories and the seasonal recipes you make. The grilled peach caprese salad looks just scrumptious! For some reason I never think of putting fruit on the barbecue, but I know it brings out the best in peaches—and probably other fruits. I’d love to try goldenrod tea, but I’m not sure it grows in Southern California.