5 ounces arugula
8 ounces fresh mozzarella, sliced
2 large peaches, halved and pitted
1 large heirloom tomato, or a ripe tomato
1/4 cup fresh basil leaves
2-3 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon Papa Joe's Salt
- Halve and pit the peaches. Brush with olive oil and grill, cut side down over medium heat for 3-5 minutes or until grill marks appear. Flip the peaches over and grill on the skin side for 3-5 minutes until you are happy with the grill marks and the peaches are tender.
- Using a serrated knife, slice the tomato into 1/4 inch rounds. Slice the fresh mozzarella into 1/4 inch rounds. Slice the grilled peaches - I like to cut each grilled half into 2-3 slices.
- Spread the arugula onto a large serving platter. Arrange the grilled peaches, tomatoes and fresh mozzarella slices on top of the arugula. Arrange the basil leaves all over the salad. I like using the smallest leaves of basil, they look pretty and no need to cut.
- Drizzle the olive oil and honey over the entire salad. Sprinkle with Papa Joe's Salt. Serve immediately. Store any leftovers in the refrigerator for up to two days.
A Huge Thank You to Maple and Thyme for This Recipe