Grilled Peach Caprese with Pickled Onions

I felt like painting today. Not with paint, but with peaches. (And fresh mozzarella. And basil. And pretty pink pickled onions.)
I love dishes like this that are simple, but gorgeous. Just a few perfect ingredients brought together on the plate.

This is a pretty twist on the classic Caprese salad. I swapped grilled peaches for the usual tomatoes and topped the whole thing off with sliced red onions that I pickled quickly in lime juice.

I know that might seem like an extra step, but it takes just a minute and is really the thing that makes this salad so special. In other it.

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Grilled Peach Caprese Salad with Pickled Red Onions
Serves 2

1 large ripe peach
Olive oil
1/2 red onion, sliced
1/4 cup red wine vinegar
1/4 cup fresh lime juice
1 cup baby arugula
1 small handful fresh basil leaves
1/2 pound fresh mozzarella, cut into 5 thick slices
Kosher salt
Black pepper
1 tablespoon honey

Cut peach into 5 wedges, discarding pit (no need to peel). Heat a heavy grill pan over medium-high heat. Brush with oil and add peaches. Grill peaches for 2-3 minutes per side until char marks form and peaches are tender. Remove from grill and set aside.

Heat 2 tablespoons of oil in a small saucepan over medium-high heat. Add the sliced onions and a pinch of salt, and saute for 3 minutes. Add the vinegar and lime juice and bring to a boil, then remove from heat and let steep for about 5 minutes.

To serve the salad: toss arugula and basil with a drizzle of olive oil and arrange on a plate. Top with grilled peach wedges and mozzarella slices. Garnish with pickled onions. Season with salt and pepper to taste. Finish with a drizzle of honey.

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