Recipe Overview
Peach Salad with Grilled Onions is a clean summer composition built on contrast. Ripe white peach brings sweetness, grilled onion adds smoky depth, vine-ripe tomato contributes juiciness, and baby greens add freshness. White balsamic supplies gentle acidity without darkening the delicate fruit profile.
Why This Page Matters
This recipe shows how a seasonal fruit-and-vegetable salad can move from culinary idea to an operational record: scaled ingredients, labor cost, production timing, ingredient identity, inventory demand and station execution all remain connected.
Connected Experience
Guests see the finished recipe while the Tuscany Cuisine platform can read the same recipe for Menu Builder, Salad Station, Production Dashboard, Live Inventory, Purchasing & Receiving, Ingredient Library icons and nutrition-driven search.
Ingredients
-
Yellow Onion — 100 g · large onion; cut into thick ringsTC-VEG-ONION-YELLOW
-
White Peach — 150 g · ripe but firm; slice into thin wedgesTC-FRUIT-PEACH-WHITE-001
-
Vine-Ripe Tomato — 120 g · cut into thin wedgesvine_ripe_tomato
-
Baby Mixed Greens — 28 g · washed and dried; lightly dressed for garnishmixed_greens
-
White Balsamic Vinegar — 15 g · for marinating the grilled onionVINEGAR-BALSAMIC-WHITE-0001
-
Extra-Virgin Olive Oil — 13.5 g · dress peach, tomato and greensOIL-0001
-
Sea Salt — 1 pinch · to tasteSPICE-SALT-0001
-
Freshly Cracked Black Pepper — 1 pinch · freshly cracked; to tasteSPICE-PEPPERCORN-BLACK
Preparation
- Grill the onion rings over medium heat until lightly charred and tender, then let them cool to room temperature.
- Marinate the grilled onions with the white balsamic vinegar for about 10 minutes so they absorb brightness and soften further.
- In a bowl, toss the peach wedges and tomato with extra-virgin olive oil, sea salt, and freshly cracked black pepper.
- Using a ring mold on the plate, layer the marinated onions first, then the peach and tomato mixture, and finish with lightly dressed baby mixed greens.
- Remove the ring mold carefully and serve immediately.
Menu Builder + Production Integration
This seasonal salad is ready for Menu Builder selection, Salad Station production, serving-specific labor calculations, Live Inventory demand, Purchasing & Receiving flow and ingredient-icon synchronization.
Chef Notes
Use a ripe but still firm white peach so the wedges hold their shape. Grill the onion only until tender with light char, then cool before marinating so the peach stays fresh and the plate remains clean.
Service Suggestions
- Serve chilled or slightly cool for a fresh summer presentation.
- Use a ring mold for a clean composed plate.
- Dress the greens lightly at pickup so they remain crisp.
| Calories | 200 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sodium | 120 mg |
| Sugars | 15 g |