This is summer eating at its best. Grilling makes sweet white peaches even sweeter by drawing out their natural sugars. Creamy ricotta and avocado lends an indulgent hand, and fresh mint keeps things light and refreshing.
Hint: Hey vegans, try this one minus the ricotta.
2 tbsp vegetable oil, plus more for brushing grill/grill pan
1/2 red onion, sliced
1 handful mint, plus more for garnish
1 tbsp plus 2 tsp balsamic vinegar
1 tbsp olive oil
1 tsp honey, plus more for drizzling
2 ripe peaches (I like white peaches for this recipe), halved, pits removed
8 tbsp ricotta cheese
8 cups mixed greens
1 ripe avocado, sliced
salt and pepper
Heat vegetable oil in a medium frying pan over medium-low heat. Add sliced onions and cook, stirring very occasionally, for 10–12 minutes. The onions should become very soft and fragrant.
In a food processor or blender, puree caramelized onions, mint, balsamic vinegar, olive oil, honey and a pinch of salt. Add a few drops of water if necessary to achieve a nearly smooth dressing. Set aside.
Heat grill or grill pan over high heat. Brush lightly with oil. Grill peaches flesh-side down for 2–3 minutes, or until grill marks appear and peaches soften slightly. Remove from heat.
To assemble salads, toss greens with dressing and divide between 2 or 4 plates. Top with a few avocado slices and 1 or 2 peach halves. Top each peach half with a generous dollop of ricotta, a light drizzle of honey and freshly cracked pepper. Serve immediately.
BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog's editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.