Alex and I spent the weekend in Seattle after our Alaskan Cruise. We found the cutest little bookstore… only it wasn’t a bookstore… it was a bar… called the Bookstore. Which made it feel a little more wholesome. Say what you will about the bar, the food was nothing but wholesome and fresh and amazing.
I ordered one of the most amazing salads (Yes! Salad!) I have ever had, and I don’t even like salad all that much. It was a grilled peach, which I’m sure came from Pike’s Market down the street, on top of baby greens and fresh ricotta. So simple and yet so tasty. It’s super easy to recreate at home. I do hope you’ll take a page out of their book and try it at home.
Bookstore Inspired Grilled Peach Salad
Chapter 1: Bread
- 1/2 c cubed bread
- 2 slices French bread
- 1 c baby greens
- 2 T olive oil
In a large skillet, pour olive oil into the pan and heat over medium heat. Add the bread cubes and toss to coat. Allow the bread to toast to golden brown and remove from the pan. Set aside. In the oil remaining in the pan, toast the bread slices on one side until golden. Add more oil if needed. Remove and set aside.
Chapter 2: Dressing
- 1 Tbsp honey
- 1 Tbsp olive oil
- Juice of 1/2 lime
- 1 Tbsp fresh oregano, diced
In a small dish, combine the honey and oil and microwave for 10 seconds to heat up. Add the lime and oregano and stir.
Chapter 3: Organics
- 1 peach, quartered and seed removed
- 2 c baby spring greens (anything with a bit of arugula)
- Croutons (from above)
Heat up the Grill. Dip the peach quarters in the dressing and char the peaches on the grill for 1 minute per side. You don’t want to cook the peach, you just want to get the char marks. Mix the greens and croutons in the remaining dressing.
Chapter 4: Cheese
- 4 Tbsp ricotta (or burrata)
Put the greens on the plate, and top with the grilled peaches. Place the cheese on the plate.
Chapter 5: Season & Serve
- Sea Salt
Sprinkle with sea salt flakes and fresh pepper, and garnish with the toasted bread slice.