After rediscovering peaches this summer after a few years without them in my life, I am getting reacquainted with all of the subtle nuances of their delicate sweet flavor. I am also discovering all of the many different ways to enjoy them, sweet and savory.

Grilled peaches has quickly become one of my favorite things and something I will be making time and time again, while those sweet fuzzy beauties are in season. They are great in savory salads like this one or with your favorite ice cream or yogurt for a sweet treat.

This salad is not only a beautiful, vibrantly-colored celebration of all that is in season right now, but it is also one of the tastiest salads you’ll ever have the pleasure of indulging in.

I have to say I’m slightly obsessed with this salad currently, I have made several different variations on this recipe, since I’ve discovered my new love of grilled peaches, each time with the soft sighs of “ooh yum” and “oh my gosh”, realizing what I have been missing out on.

The sweetness from the grilled peaches is perfectly offset by the soft, peppery flavor of the baby arugula and the slightly spicy bite of the fresh radishes. The creamy, tart and tangy lemony yogurt is the perfect finishing compliment to all of this.

This dressing was made with some of my leftover homemade coconut milk yogurt, but feel free to make with your favorite unsweetened dairy or non-dairy yogurt. The recipe makes a bit more than what you’ll likely need for this salad, but I can guarantee there will be no issues using it up within a few days.

[print_this]Grilled Peach Salad with Baby Arugula, Pistachios and Lemony Yogurt Dressing
{Gluten-free + Vegan}
serves 4-6

• 3 firm, not quite ripe peaches, each cut into 6 wedges
• a few tablespoons Terra Delyssa extra virgin olive oil (for grilling and the greens)
• 1 tablespoon freshly squeezed lemon juice
• 6 cups of baby arugula
• 1/2 cup toasted pistachios, roughly chopped
• 3 or 4 medium-sized radishes, thinly sliced
• chives, sliced thinly
• salt and pepper, to taste
• Lemony Yogurt Dressing (recipe below)

Lemony Yogurt Dressing

• 1 cup yogurt (I used homemade coconut yogurt)
• 1/3 cup chopped fresh parsley
• 1/4 cup Terra Delyssa extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• sea salt and pepper, to taste

Preheat grill (or grill pan) to medium-high heat, brush the grill with some olive oil and brush each peach segment with olive oil, season with salt and paper. Place the peaches on the hot grill and grill until they are golden and have char marks, 1 to 2 minutes on each side.  Don’t move them around, once ready – flip to the other side. When your peaches are done, remove from the heat and allow them to cool.

For the Lemony Yogurt Dressing, add all of the ingredients to a small bowl and whisk together until combined. Salt and pepper, to taste. Set aside.

Toss the baby arugula with a little olive oil and 1 tablespoon of fresh lemon juice. Arrange on a serving platter, top with grilled peaches, radishes, toasted pistachios and drizzle the lemon yogurt dressing over top. Top with fresh chives and salt and pepper to taste.

Serve immediately.[/print_this]

 

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