This salad isn’t just stunning—it’s also delicious! It’s got all of the classic flavors of a fruit-forward summer salad, but grilled peaches and a smattering of fresh mint keep things interesting. This salad will pair beautifully with grilled chicken, pork, or steak. If you have a fish spatula, use it to carefully flip the peaches on the grill. To save time, you can prep all of the ingredients ahead, then assemble and dress just before serving.
How to Make It
Preheat grill to high (450°F to 550°F). Whisk together olive oil, lemon juice, honey, salt, and pepper in a medium bowl until combined. Brush peaches evenly with a small amount of the dressing (about 1 teaspoon total). Place peaches, cut side down, on grill grate coated with cooking spray. Grill, uncovered, until grill marks appear and peaches are slightly tender, 2 to 3 minutes on each side. Remove from grill, and set aside.
Combine arugula and mint in a medium bowl. Drizzle with remaining dressing, and toss to coat. Arrange on a platter, and top with peaches, blackberries, sunflower seeds, and cheese
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