August peaches are practically candy, and grilling them caramelizes their natural sugars and adds a smoky depth that pairs beautifully with the savory, herbal notes of SLOMIXX®.
Ingredients:
- 3 ripe but firm peaches, halved and pitted
- 1 tbsp olive oil (for brushing the peaches)
- 5 oz mixed baby greens or wild arugula
- 4 oz goat cheese (or feta), crumbled
- 1/2 cup candied pecans or walnuts
- Optional: A handful of fresh blackberries or blueberries for a pop of color
For the SLOMIXX® Vinaigrette:
- 1/3 cup extra-virgin olive oil
- 2 tbsp white balsamic vinegar (or fresh lemon juice)
- 1 tsp honey or maple syrup
- 1 tsp SLOMIXX® Seasoning
Directions
If you have very thin asparagus, I find it’s best to use 2 spears per bundle.
- Marinate: In a large mixing bowl, combine the diced tomatoes, olive oil, and SLOMIXX Seasoning. Stir gently and let it sit at room temperature for at least 15–20 minutes. This draws out the delicious, sweet tomato juices to form your sauce base.
- Boil the Pasta: Cook your pasta in salted water according to the package directions until al dente.
- Toss: Drain the pasta and immediately add it hot to the bowl with the marinated tomatoes. Add the fresh mozzarella and torn basil.
- Serve: Toss everything together until the cheese gets slightly melty and gooey. Top with grated Parmesan and an extra pinch of SLOMIXX if you like a little extra kick!
Grilled Peach & Goat Cheese Salad