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Summer salad with grilled peaches and zucchini

Based on 13 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“This hearty sweet salad is an absolute summer dream. Especially because peaches are in season from May to September and taste best at that time. If you don't have a grill pan, you can of course use a normal grill, or you can simply fry the zucchini and peach in the pan.”

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
zucchini
peaches
cucumber
100 g arugula
1⅜ tsp chili flakes
buffalo mozzarella cheese
lemon
50 ml olive oil
5 g marjoram
salt
pepper
olive oil (for coating)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • pastry brush
  • grill pan
  • fine grater
  • bowl
  • whisk

Nutrition per serving

Cal
109
Protein
3 g
Fat
7 g
Carb
11 g
  • Step 1/4

    Trim the top and bottom off the zucchini and cut it lengthwise into thin strips. Halve the peaches and remove the pit. Trim the top and bottom off the cucumber, halve, remove the seeds with a spoon, then cut into thin slices.
    • zucchini
    • peaches
    • cucumber
    • knife
    • cutting board

    Trim the top and bottom off the zucchini and cut it lengthwise into thin strips. Halve the peaches and remove the pit. Trim the top and bottom off the cucumber, halve, remove the seeds with a spoon, then cut into thin slices.

  • Step 2/4

    Brush a preheated grill pan with some olive oil. Add zucchini, brush with more olive oil, season with salt and pepper, and grill for approx. 3 - 5 min. on each side. Remove and set aside, then grill the peaches for approx. 5 min. Transfer to a cutting board and slice.
    • salt
    • pepper
    • olive oil (for coating)
    • pastry brush
    • grill pan

    Brush a preheated grill pan with some olive oil. Add zucchini, brush with more olive oil, season with salt and pepper, and grill for approx. 3 - 5 min. on each side. Remove and set aside, then grill the peaches for approx. 5 min. Transfer to a cutting board and slice.

  • Step 3/4

    For the dressing, mix olive oil, chili flakes, lemon zest and juice, and mix to combine. Season with salt and pepper to taste.
    • 50 ml olive oil
    • 1⅜ tsp chili flakes
    • lemon
    • fine grater
    • bowl
    • whisk

    For the dressing, mix olive oil, chili flakes, lemon zest and juice, and mix to combine. Season with salt and pepper to taste.

  • Step 4/4

    Arrange the arugula on a large serving plate, then add cucumber, zucchini, and peaches. Tear the mozzarella over the top and drizzle the dressing over the salad. Sprinkle marjoram all over and serve immediately. Enjoy!
    • 100 g arugula
    • buffalo mozzarella cheese
    • 5 g marjoram

    Arrange the arugula on a large serving plate, then add cucumber, zucchini, and peaches. Tear the mozzarella over the top and drizzle the dressing over the salad. Sprinkle marjoram all over and serve immediately. Enjoy!