Grilled Peach Salad with Mozzarella and Arugula

A creative twist on the classic caprese, this salad of grilled peaches, arugula and fresh mozzarella is the perfect way to celebrate summer's bounty.

Ingredients for 6 people

• 3 ripe peaches, sliced into wedges
• 3 (4-ounce) pieces fresh mozzarella
• ½ cup extra virgin olive oil, plus more as needed
• 1 pound baby arugula, washed & dried
• ¼ cup balsamic vinegar
• Maldon or another flaky sea salt, to taste

How to make Grilled Peach Salad with Mozzarella and Arugula

1. Preheat a grill pan or cast iron pan over high heat. Toss the peach slices with a drizzle of extra virgin olive oil and place them cut side down on the pan, just long enough to get grill marks on the cut side.
2. Cut the pieces of mozzarella in half and place one half on each plate. Divide the peach wedges among the 6 plates and arrange them with the mozzarella.
3. Toss the arugula with the extra virgin olive oil, balsamic vinegar and salt, to taste, and add it to each plate with the peaches and mozzarella. Season with Maldon salt, to taste, and serve immediately.