grilled peach salad

Grilling fruit caramelizes the sugars, increasing flavor and adding natural sweetness. Grilling adds a smoky, charred flavor that creates an appealing contrast to the juicy sweetness.

I often make this salad with grilled apricots and nectarines when they’re in season. I also love grilling fresh pineapple into salads, like this delicious grilled jerk chicken salad. We also grill watermelon for grilled halloumi and watermelon salad. I also love the baked peach dessert!

Why you’ll love this salad

Simple and easy. Just grill the peaches for 3-4 minutes. The rest of the salad will be ready in just a few minutes. Balanced texture and flavor elements. This grilled peach salad is a delicious balance of sweet, smoky peaches, crunchy veggies, the bittersweet crunch of walnuts, and creamy goat cheese. Customizable. Once you’ve grilled the peaches, make a salad to your liking. The rest of this article includes some variation ideas.

Ingredient memo

Ingredient measurements and complete instructions are provided in the printable recipe card at the end of this post.

maple dijon vinaigrette

maple syrup. Use only pure maple syrup. You can also use honey or agave syrup instead. Note that these substitutions will change the taste of the vinaigrette. Apple cider vinegar. I love the flavor of this vinegar for vinaigrettes. However, you can use white wine vinegar or white balsamic vinegar, depending on your preference. extra virgin olive oil. Dijon mustard. Dijon’s sharp, tangy taste adds flavor to the vinaigrette. salt and chili flakes. I love adding a little spice, but you can leave out the chili flakes.

grilled peach salad

peach. Use fresh, ripe, firm peaches that can withstand a short grilling time. Look for freestone peaches that easily come out of the hole. Another variety, clingstone peaches, as their name suggests, is not ideal for this recipe. arugula. This leafy vegetable has a peppery flavor that provides the perfect contrast to the sweet peaches. basil and red onion. Fresh basil leaves and red onions add flavor to the salad for an extra kick of flavor. walnut. Roasted walnuts give the salad a delicious nutty crunch. feta cheese. I love the creaminess of goat feta, but sheep feta works well too.

How to make, step by step

Cut each peach in half by slicing along the natural seam and pit with a sharp knife. Then twist it slightly. Remove the pit. If the peaches are large, you can cut them into quarters. Heat the grill to medium-high heat, about 400°F. Brush peach halves and grill grate with olive oil. Place the peach halves on the grill, cut side down. Grill for 3-4 minutes without moving. Once browned, remove from the grill. Let the peaches cool to room temperature while you make the vinaigrette. Combine vinaigrette ingredients in a small bowl. You can also shake it up in a mason jar with a lid. Add arugula, basil, onion, walnuts, peaches, and feta to a salad bowl. Add the vinaigrette and stir gently to combine.

variations

fruit. Instead of peaches, you can use grilled apricots or nectarines, pineapple rounds, mango slices, or plums. Greens. If you don’t have arugula, you can use any leafy vegetable for this recipe. Baby spinach leaves, romaine lettuce, leaf lettuce, or mixed greens are all great options. nuts. Instead of walnuts, try pecans, pistachios, pine nuts, or almond slices. To make this peach salad nut-free, use toasted pumpkin seeds or sunflower seeds. cheese. I usually use goat cheese for this salad, but I tested this recipe with small bocconcini balls (fresh mozzarella), crumbly blue cheese, queso fresco, and even shaved parmesan. All delicious. To make the salad dairy-free and vegan, omit the cheese or use vegan cheese. fresh herbs. Basil is delicious, but you can also try fresh oregano, thyme, and mint.