Grilled Peach and Tomato Salsa

Grilled Peach and Tomato Salsa

This no-fuss fruit salsa is the essence of summer. Charred, ripe peaches and fragrant tomatoes are tossed with garlic, fresh lime juice, cilantro and jalapeno peppers (for a little heat). It’s a slightly smoky, refreshing salsa that’s miles away from any canned version.

I love the sweet and acidic combination of peaches and tomatoes. They’re both a little juicy, a little tart and perfect for topping just about everything that comes off of your grill this summer. Try this salsa as is, with grilled chicken and fish, or use it to top my personal favorite: slabs of grilled halloumi. With the texture of mozzarella and the flavor of feta, halloumi is my favorite unexpected pairing for most dishes highlighting summer produce. Layer fresh salad greens, slices of halloumi, and a generous serving of this grilled peach and tomato salsa on top. Serve with grilled baguette slices for an unexpected fresh appetizer or side dish.

As with most fresh salsas, this one will develop a better flavor the longer it sits. So don’t hesitate to make a big batch of this salsa for meals and snacks throughout the week.

Grilled Peach and Tomato Salsa
Yield: 6 servings

Ingredients:
3 ripe peaches, halved and pitted
3 medium tomatoes, halved
1 tablespoon vegetable oil, plus more for grilling
2 garlic cloves, minced
1 jalapeno, seeded and minced
3 tablespoons lime juice
1/2 teaspoon salt
freshly ground pepper, to taste
1/3 cup finely chopped cilantro

Directions:
Heat grill or grill pan to medium-high. Gently toss halved peaches and tomatoes with oil until coated.

Place on the preheated grill and cook, turning occasionally, until fruit is juicy and has charred grill lines running across, about 6 minutes. Depending on the size of your grill, you may need to do this in batches.

Transfer the grilled peaches and tomatoes to a cutting board and let cool.

Cut peaches and tomatoes in 1/2-inch dice, then combine with garlic, jalapeno, lime juice, salt and pepper.

Let stand for 15 minutes, then stir in cilantro.

Taste, season with salt and pepper if needed, and serve.

Per serving: Calories 59; Fat 2.6 g; Sodium 198 mg; Carbohydrate 9.9 g; Fiber 2.2 g; Sugars 6.2 g; Protein 1.3 g; Potassium 276 mg

Alex Caspero MA, RD, RYT is a Registered Dietitian Nutritionist and Yoga Teacher. She is the founder of Delish Knowledge (delishknowledge.com), a resource for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps individuals find their “Happy Weight.” 

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