A Summer Salad: Starring Grilled Peaches And Polenta

A Summer Salad: Starring Grilled Peaches And Polenta

When does the “summer break” feeling go away? For some reason I still feel that June – August should be lived outdoors. I should be able to bring my laptop and desk outside, be in the sunshine and eat popsicles. I don’t want to wander museums, I want to lie in the grass daydreaming and stay out until the street lights come on. I can’t be the only one who feels this way, so here is a quick to make, hearty and satisfying salad that you can enjoy on a sticky summer evening, while silently willing the sun to hover at the horizon just a little while longer. Just beeeeeee eeeeeeaaaassssyyy.

Mix together a quick basil vinaigrette.

2 Garlic Cloves
1 Shallot
1 Handful of Basil Leaves
2 TB Olive Oil
2 TB Rice Vinegar

Drizzle grassy olive oil over sliced peaches and sliced, cooked polenta. Place on a hot grill and cook for about 3 minutes on each side, or until reasonably charred and fragrant.

Chop a few vine ripened, dusty farmer’s market tomatoes and slice one large ball of fresh mozzarella.

Toss a few handfuls of equal parts arugula and purslane in the dressing and make the first layer on the plate. Subsequently add the tomatoes, grilled peaches and polenta, then the mozzarella and a few small basil leaves.

Sprinkle fancy salt and crack black pepper.

Pretend you are living in a movie. Maybe THIS, or THIS, or THIS.

Serve with a chilled glass of white sangria and rejoice in the fact that you are outside and enjoying this beautiful summer evening. Share it with someone you love.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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