Photo by Christine Crawford-Yorihiro
This delightful fresh dish comes to us from Chef Robin Goldstein, local chef and author of A Taste of Ojai. Utilizing the last of the stone fruit and the bumper crop of tomatoes, this salad will get you out of the kitchen quickly and is a winner to serve at parties.
Ingredients
- 2 ripe peaches, pitted and cut into wedges
- Olive oil
- sea salt
- ¼ cup thinly sliced red onion
- 2-3 heirloom tomatoes, cut into wedges
- 1 pint cherry or pear tomatoes, halved
- 2 cups mixed greens
- ¼ cup feta cheese, crumbled
- ¼ cup fresh mint + basil leaves, torn
- optional toppings - microgreens
Preparation
Heat your BBQ grill or grill pan over high heat. Lightly toss the peaches with 2 teaspoons of olive oil, and sprinkle with salt in a mixing bowl.
Lay the peach slices on the preheated grill. Grill for 2 minutes or so on each side, or until grill marks have formed.
Flip and grill for another 2 minutes.
Compose the peaches, red onion and tomatoes on top of the lettuce on a serving platter or bowl. Sprinkle with crumbled feta and fresh herbs. Drizzle with some of the Roasted Tomato Vinaigrette.
