Do you have a go-to warm weather recipe? The one you default to when it’s just too hot out to cook? I think this is my new heat-wave dinner default, a summery panzanella salad packed with local, fresh ingredients that would make any farmer’s market wanderer proud. Panzanella always reminds me of Ina Garten, she’d say to use “good” olive oil and sprinkle giant sea salt flakes on top, so I like to channel her when tossing this together. What makes this panzanella different? Lots of sweet fresh corn — it’s the best this time of year and adds so much flavor and color! I served it with a few pieces of rotisserie chicken (didn’t even make it, I cheated and snagged one from the grocery store! Another great way to beat the heat!) and drizzled it with olive oil and salt and pepper to dress it up the flavors. I know this dish is going to be on repeat all the way through Labor Day.
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Sometimes a few simple ingredients can be combined to make something wow-worthy — and I totally feel that way about this easy to make summer salad of grilled peaches and arugula. I made this salad for a summer rosé party held by The Urban Grape, and it was a hit — the sweetness of the grilled peaches is a perfect balance for the peppery arugula and tang of reduced balsamic. Check out the recipe below and be sure to click over to Boston.com to read the full article with smart tips from Hadley & TJ of The Urban Grape to throw your own rosé party!
Ingredients:
- 6 Peaches
- 1 cup of Mozzarella balls
- 8 cups of Arugula
- 1/8 cup Pine Nuts
- 1/3 cup Balsamic Vinegar
Peel peaches and cut into wedges. Heat grill and lightly coat with cooking spray to keep peaches from sticking. Grill peaches until marked on all sides. Set aside to cool. In a small saucepan, heat the Balsamic Vinegar on a medium-high heat, and let it reduce in half, about 5-8 minutes. As the Vinegar is reducing, toast pine nuts lightly in a small pan (be careful not to burn). In a large bowl, assemble arugula, layer mozzarella and peaches on top, and then sprinkle with pine nuts and dress with the balsamic reduction. Toss to serve.
Photography: Brian Samuels Photography
