Who is enjoying all this hot weather?! I know I am! When I think of summer I think of beach days, riding my bike, fresh fruit (hello fruit trucks!) and summer BBQ’s. I love the classic BBQ salad recipes – like pasta salad, potato salad, coleslaw – but I also like to try new recipes and experiment with different flavours.
This salad was created in collaboration with Frescolio Fine Oils & Vinegar and was based on their citrus dressing which uses their Sicilian lemon white balsamic vinegar and pairs it with their blood orange infused EVOO (extra virgin olive oil). If you have been following me for awhile, you will know that I am a huge fan of their products. The quality, taste, and price of their products is unmatched! Even though I have purchased so many of their products, I had never tried these two! I was excited to get in the kitchen and make something that would be citrusy & light. I can’t wait to try pairing other flavours together to create more fun (and healthy) salad dressings!
Another concept I am loving is grilled fruit! Have you ever had grilled fruit?! It’s an actual game changer. No seriously – go try it! This recipe uses grilled peaches in a sweet and savoury way, but I can’t wait to grill more fruit and sprinkle on some brown sugar & cinnamon for a sweet and smoky flavour!! (Watch for that recipe soon!) So now that I’ve said allllllll that, go make this recipe and let me know what you think!!!
A fresh & fruity summer salad perfect for any occasion!
- 1 container baby arugula (142g / 5oz)
- 2 peaches
- 1 large shallot – thinly sliced
- ½ cup shelled pistachios – roughly chopped
- ¼ cup pomegranate arils
- ¼ cup feta cheese – crumbled
- top with fresh dill
- 1/4 cup Frescolio Sicilian Lemon White Balsamic Vinegar
- Juice and zest of half a blood orange (or substitute with navel orange)
- 1 tsp Dijon mustard
- 1/2 tsp fresh dill – chopped
- 1/2 cup Frescolio Blood Orange Infused EVOO
- salt and pepper to taste
To make the dressing: Combine everything but the olive oil and mix well. Slowly drizzle in the oil while stirring until dressing thickens. Add salt and pepper to taste. Cover & refrigerate until needed.
In a large dish, arrange the shallot, pistachios, pomegranate arils, and feta over top of the arugula.
Using either a BBQ or grill pan, heat to medium. Remove the pit from the
peaches and cut into thick slices. Lightly brush on some of
the blood orange infused EVOO. Place onto hot grill and allow to cook for a couple minutes per side, until slightly charred. Arrange on top of the salad
and sprinkle with fresh dill to taste.
Remove the dressing from the fridge and stir it up again to make sure the oil is well mixed. Drizzle over the salad and serve!!
If you are unable to find blood oranges or they are out of season, feel free to substitute with a navel orange.
This recipe was created in collaboration with Frescolio Fine Oil & Vinegar Tasting Bar. To view the original dressing recipe click here, or to browse their products, visit https://www.frescolio.ca/shop/