you're probably sick of hearing about whales and food and all that encompasses Alaska,
so i thought i would post about this salad.
or should i say the salad.
because it rocks, and should be the only salad you ever make again.
Chin was really skeptical about this salad,
because if he had his way we would have hamburgers and spaghetti every night,
and when i said that we were having salad for dinner,
he thought i was joking.
a meal without meat and never ending portions?
(for him at least)
then he tried the salad (about 3/4 of it actually...),
and i smiled slyly because i knew he enjoyed it.
and i loved it.
so all was peaceful again in the Ping home.
anyways, this salad.
warm and juicy peaches, with a smoky grilled taste,
with a texturized cheese, grilled and soft.
what even is mizithra anyways?
apparently it's a sheep milk cheese very popular in turkey and greece.
who knew right?
it doesn't have a bite like feta or romano, but it has a great texture and adds a lot to the peaches and the salad.
i grilled an onion with the juices left over from the grilled peaches, and it added a sweet tang to the salad.
you need to make this salad.
it's perfect for summer and peach season!
Grilled Peach and Mizithra Salad
makes a light dinner for two
2 ripe peaches, peeled and cut into fourths
1 small block of mizithra (you could use feta, goat cheese, or haloumi)
1/2 onion, cut into rings or chopped
3 oz baby spring greens (you could also use romaine or spinach)
1/3 c. sliced almonds, toasted
drizzle of olive oil
drizzle of balsamic vinagarette
1 tsp. fresh thyme
place greens in a large salad bowl. toast almonds and sprinkle over greens.
in a hot grill pan (medium heat), grill the peach fourths on all sides until the outside of the peach slices have grill marks.
slice the block of mizithra into thin slices and grill on each side until the mizithra has grill marks as well.
grill the onion rings lightly until slightly warm and grilled.
place the peaches, mizithra, and onions over top the almonds and greens.
drizzle the salad lightly with olive oil and balsamic vinegar.
top with fresh thyme.