Grilled Peach and Buffalo Mozzarella Salad

Grilled Peach and Buffalo Mozzarella Salad
Photo by Scott Phillips


  • 4 cups lightly packed baby arugula (about 2-¼ oz.)
  • 2 firm-ripe peaches (12 oz. total), halved and pitted
  • 4-½ tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 ball buffalo mozzarella (5 to 7 oz.), cut into ¾-inch chunks (about 1 cup)
  • ¾ cup balsamic vinegar
  • 2 sprigs fresh thyme

Prepare a medium gas or charcoal grill fire. Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs,...

View full recipe at Fine Cooking


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