This document provides a recipe for a Grilled Kohlrabi and Peach Salad that serves 4 people. It calls for peaches, kohlrabi, onion, sweet peppers, olive oil, salt, pepper, nepitella herb, lime juice, white balsamic vinegar, olive oil and arugula. The peaches, kohlrabi, onion and peppers are cut and tossed with olive oil then grilled. A vinaigrette of nepitella, lime juice, vinegar and olive oil is whisked together and the grilled vegetables and fruit are tossed with it before serving over arugula.

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Grilled Kohlrabi and Peach Salad
Serves 4
2 Peaches, pitted and cut into quarters
2 Medium Kohlrabi, trimmed and skinned, cut into ¼” thick slices
1 ½ Tropia Onion (or other sweet onion), cut into ½” sections
2 Small Sweet Peppers, seeded and quartered
1 Tbsp Olive Oil
Salt and Pepper
1 ½ Tsp Nepitella, a spicy Italian Herb (or a combination of mint, marjoram
and pepper)
2 Tbsp Lime Juice
2 Tbsp White Balsamic Vinegar (or White Wine Vinegar)
2 Tbsp Olive Oil
Arugula or Mixed Greens
Cut the peaches, kohlrabi, onions and peppers, placing in a large bowl. Drizzle the
1 Tbsp of oil over top, sprinkle with salt and pepper, then toss well.
Heat a grill or grill pan, then grill all the vegetables until just soft and marked –
about 10 minutes, turning as needed. When completed, set aside to cool.
In the original bowl, whisk together the rest of the ingredients. Cut all the grilled
fruit and vegetables to desired size and toss with vinaigrette.
Serve over a bed of arugula or greens.