By The market continues its steady climb. I had 6 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.
Sophia came home with top marks in chemistry and announced it with the casual confidence of a girl who expects excellence from herself and receives it. She has Nikos's pride — the kind that pretends not to care while caring so fiercely it has its own gravitational field.
Mama is 85 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.
I made gigantes plaki — giant beans baked in tomato sauce until creamy and collapsing. Peasant food elevated to poetry by olive oil and time. I served it with bread and olive oil — always too much olive oil, because in this family there is no such thing as too much. We ate and the conversation was easy and the evening was warm.
Sophia told me this week that she is proud of me. I was not expecting it. We were in the car, driving to Tarpon Springs for Sunday dinner, and she said Mom, I am proud of you. I said for what. She said for everything. For the bakery. For the houses. For making dinner every night even when you are tired. I gripped the steering wheel and blinked and said thank you, koritsi mou. She said do not cry. I did not cry. Much.
After a meal as rich and slow as gigantes plaki, I always want something that breathes — something light enough to remind you that the table does not have to be heavy to feel full. This salad is that thing. Peaches from the grill, peppery arugula, crumbled feta that tastes like every Greek kitchen I have ever loved — and olive oil, always olive oil, because Sophia’s voice was still in my ears saying for everything, Mom, and I wanted the rest of the evening to stay as open and unhurried as that moment in the car.
Grilled Peaches, Arugula & Feta Salad
Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes | Servings: 4
Ingredients
- 3 ripe but firm peaches, halved and pitted
- 1 tablespoon olive oil, for brushing
- 5 oz baby arugula
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted walnuts, roughly chopped
- 1/4 small red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons white balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat the grill. Preheat an outdoor grill or grill pan over medium-high heat. Brush the grates lightly with oil to prevent sticking.
- Grill the peaches. Brush the cut side of each peach half with olive oil. Place cut-side down on the grill and cook for 3 to 4 minutes, until grill marks appear and the peaches soften slightly. Remove from heat and let cool for a few minutes, then slice each half into thirds.
- Make the dressing. In a small bowl or jar, whisk together the extra-virgin olive oil, white balsamic vinegar, honey, salt, and pepper until emulsified.
- Assemble the salad. Spread the arugula across a wide serving platter. Arrange the grilled peach slices over the top. Scatter the red onion, toasted walnuts, and crumbled feta evenly across the salad.
- Dress and serve. Drizzle the dressing over the salad just before serving. Taste and adjust salt and pepper as needed. Serve immediately while the peaches are still warm.
Nutrition (per serving)
Calories: 225 | Protein: 5g | Fat: 17g | Carbs: 15g | Fiber: 2g | Sodium: 295mg