New This Month

Under 30 Minutes

Watercress, Endive, and Grilled-Peach Salad


This summer salad has it all -- crunchy, peppery greens; soft, smooth cheese; and sweet, smoky, slightly caramelized peaches hot off the grill.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2004


  • 1/2 recipe Grilled Peaches
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 Belgian endives, trimmed and cut crosswise into 1-inch pieces
  • 2 bunches stemmed watercress (about 8 cups)
  • 6 ounces halved bocconcini, or sliced fresh mozzarella


  1. Prepare grilled peaches; quarter each half, and set aside.

  2. In a large bowl, whisk together fresh lemon juice and olive oil; season with coarse salt and ground pepper.

  3. Add Belgian endives, stemmed watercress, and bocconcini or mozzarella. Toss to coat. Divide among plates; arrange peaches next to salad.

Reviews Add a comment