What’s more summer than peaches? How about grilled peaches in a summer salad? Yeah, I think that’s pretty summery. These sweet, caramelized grilled peaches go perfectly with the salty slices of seared paneer on a bed of crisp greens, crushed walnuts, and a sprinkling of feta. Coated in a Honey Balsamic vinaigrette along with the sweet juices of seared peaches this salad might just have it all! I made myself hungry just describing it so it’s about time I tell you how to make it. Let’s get started with the recipe, shall we?
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Ingredients:
- 3 peaches
- 5.5 oz. salad spring mix
- 200 grams paneer
- 1 tablespoon vegetable oil
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/4 cup chopped walnuts
- 1/2 cup dried cranberries
- crumbled feta cheese, to garnish
For Balsamic Vinaigrette:
- 1/2 – 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- salt, to taste
Directions:
I personally like to chop up my salad greens into smaller pieces just to make them easier to eat and toss, but you can keep them whole. To chop, I stack a handful of leaves, fold them in half then I cut them in half or thirds. Add your chopped salad greens into a large salad bowl. Into the bowl of greens go ahead and add some dried cranberries, these add such a nice chew.
To prepare the paneer, thinly slice into bite size rectangles and put in a mixing bowl. To the paneer add in oil, spices, and salt. Mix thoroughly until all the paneer is coated in the spices. Set aside until ready to cook.
Now onto the peaches. Try to choose firmer peaches that aren’t overly ripe so they won’t fall apart when you cook them. For each of the peaches, cut yet hem in half, remove the pit, and cut each half into quarters. Now onto the grilling. I supposed I’m being loose with the term “grill” but you can achieve a beautiful grill-like sear inside on a cast iron skillet. Rub a thin layer of oil onto your pan with a paper towel and then turn it up to medium heat. When it’s heated add in all your peach slices and allow them to sear for 3-4 minutes per side until peaches start to caramelize and turn golden brown. Use tongs to flip and remove the peaches from the pan. Let them sit in a plate until ready to build the salad.
While the peaches are grilling you can also sear the paneer. In a very lightly oiled pan add the paneer in one layer to the pan. Cook for 3 minutes per side until golden brown. Use tongs to remove paneer from pan. After the paneer is roughly ready chop up your walnuts and add them to the salad bowl.
After everything is cooked add in your paneer and grilled peaches, along with any juices that collected after grilling them. In a jar mix together your vinaigrette and add a few spoonfuls to your salad and then toss everything together until well combined and coated with the vinaigrette.
Now your salad is done, delicious and ready to be devoured! (Oooh, alliteration)! Garnish the salad with some extra crushed walnuts and feta cheese.
Grilled Peach and Paneer Salad
Ingredients
For Salad:
- 3 peaches
- 5.5 oz. salad spring mix
- 20p grams paneer
- 1 tablespoon vegetable oil
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- ¼ cup chopped walnuts
- ½ cup dried cranberries
- crumbled feta cheese, to garnish
For Balsamic Vinaigrette:
- ½-⅔ cup olive oil
- ¼ cup balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- ⅛ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- salt, to taste
Instructions
For Vinaigrette:
- In a jar add in all the balsamic vinaigrette ingredients and then cover and shake until everything is combined. Taste and adjust salt if necessary or sweetness (you can more honey if you’d like)
For salad:
- Prepare spring mix salad greens by stacking a handful of leaves and folding in half and chopping once or twice. In a large salad bowl, add in the salad greens.
- Add dried cranberries and chopped walnuts to salad.
- Cut paneer into thin bite size rectangle slices. Add to mixing bowl with oil, spices, and salt. Mix to thoroughly coat in spices.
- Prepare your peaches by chopping in half, removing pit, and cutting each half in quarters. Do this to all the peaches.
- Rub a thin layer of oil with a paper towel onto large cast iron skillet. Put on medium heat. Add in all the peach slices. Sear for 3-4 per side or until peaches are golden brown and caramelizing. Juices should start to run out and caramelize. Remove from pan with tongs and put in a plate.
- In another skillet, rub a thin layer of oil and on medium heat add in a layer of paneer. Sear for 3 minutes per side until golden brown. Remove from heat with tongs when done.
- Once paneer and peaches are cooked you can finish assembling salad.
- In salad bowl, add in grilled peaches along with all the juices and seared paneer.
- Add in a few spoonfuls of vinaigrette and lightly toss to mix and coat salad in dressing and peach juice. Make sure everything is well combined.
- Garnish salad with extra chopped walnut and crumbled feta.
- Enjoy!
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