Grilling peaches for this grilled peach and shishito pepper salad elevates these sweet freshly picked peaches to a stunning side dish or a dessert with nothing more than a little heat.
Grilled peaches are surprisingly simple. When they are combined with these mild peppers for the grilled peach and shishito pepper salad you will have suddenly created a show stopper. All that is required are a few fresh peaches and olive oil. You can make use of residual heat from a cooling grill or place it on a high heat grill to get some nice char and grill marks before grilling other foods. Serve these grilled peaches as a side dish to meats, chicken, or fish or as a killer dessert.
You can make the best peaches on the grill in just four steps. When it comes to grilling, you’ll want to look for peaches that are still firm when squeezed. Really ripe peaches have more sugar, which will burn quickly, and are too tender to take the heat.
Peel the peaches and remove the stone. Grill the peaches in halves, rather than slices. This will prevent them from overcooking and makes the peaches easier to handle. Sliced peaches will slip through the grill grates. Brush the peach halves with olive oil to prevent sticking.
After the peaches are grilled you can slice them and cut them into smaller pieces to accommodate whatever you are making. I sliced the peaches and divided them among the 4 plates for this grilled peach and shishito pepper salad.
I blistered the peppers separately in a hot skillet in a little olive oil.
Lightly season the salad greens with olive oil and lemon juice and salt and pepper. Divide the greens among 4 plates and then top with the sliced grilled peaches and whole peppers. Sprinkle with some crumbled chevre, a creamy goat cheese, and you are ready to serve. Simple and stunning!