A simple swipe of olive oil and a grill transform one of summer's simplest pleasures into a downright magical culinary treat. Grilled peaches are transformative on their own, but do yourself a favor and give them center stage in a peach salad. Once cooled, the skins will easily slip from the charred flesh. Simply dice and toss with mild greens, fresh herbs, toasted almonds, and honey balsamic dressing. This salad doesn't keep, so only make as much as you'll eat in a single sitting.
Halve the peaches, remove the pits, and rub with a bit of olive oil all over.
Grill over medium heat, 4-5 minutes per side, until charred and slightly soft.
Allow the peaches to cool slightly. Remove the skin (it should easily slip off in a single piece), then dice.
Toss the arugula, spinach, basil, and mint in a large salad bowl. Sprinkle the cucumbers over the greens, then arrange the peaches on top. Drizzle with dressing, then garnish with sliced almonds. Serve immediately.
Select slightly firmer peaches that don't full give under gentle pressure. Very ripe peaches have too much sugar and will burn.
Don't use too much heat. If using a gas grill or grill pan, grill over medium heat. If using a charcoal grill, grill over indirect heat.
How to toast almonds:
In a dry skillet over medium heat - stir occasionally until golden brown and very aromatic, about 5 minutes.
In a 350°F oven for 10 minutes; spread evenly oven a baking sheet.