Peach season in the midwest means that you can walk into any grocery store and find fresh, ripe Missouri peaches lining the produce aisle. I love peaches in any form, but when you buy a dozen peaches and they all ripen at the same time, eating them plain and raw one by one can become a little mind numbing.
A great way to use up all those peaches is to slice them up, stick them on a grill and turn them into a sweet and savory salad perfect for a barbecue or a meal outside.
In my opinion, very few things can beat the taste of ripe peaches with caramelized grill marks, layered with mint and basil and topped off with a little balsamic vinegar. It’s delicious, and isn’t really a traditional salad either; sometimes I get asked to make dinner or a side dish and “be creative”. While it sounds like bad advice, it usually turns out pretty well, and that’s what gave birth to this simple to make but complexly flavored dish.
- 4 ripe peaches
- 10-15 leaves fresh basil
- 5-8 leaves fresh mint
- 5 tablespoons balsamic vinegar
Cut each peach into eighths, and place on the grill skin side up. If you have a gas grill, turn your heat the highest it can go, but if you have a charcoal grill, just keep an eye on it.
Char each side for 2-3 minutes, until you get the caramelized grill marks on the peach flesh.
Mince half your basil and half your mint, keeping the rest whole for presentation.
Arrange the peaches and whole basil and mint leaves on a platter, sprinkle with the minced leaves and drizzle with balsamic vinegar just before serving.