If you haven’t tried a grilled peach salad, you desperately need to. It’s ridiculously delicious – so much so that it’s almost unbelievable.
It combines peppery arugula, sweet grilled peaches, fresh berries, crunchy pistachios, and tangy goat cheese.
As if that’s not enough, it’s all tossed with a honey basil vinaigrette that’s just *chef’s kiss*.
Why You’ll Love This Grilled Peach Salad
Sweet and Summery: Everything about this grilled peach salad screams SUMMER! With peaches, berries, and a vibrant basil vinaigrette, it’s the true essence of the season.
Tantalizing Taste: The same ingredients that make this the perfect summer salad also make it taste amazing. It’s sweet, savory, smoky, and delightfully tangy.
Visual Appeal: This salad is a total feast for the eyes, perfect for impressing guests at a summer party.
Quick & Easy: The total prep and cook time for this dish is about 20 minutes. So it’s perfect for those looking for a delicious yet time-efficient dinner.
Ingredients
- Ripe Peaches: Juicy, fragrant, and bursting with sweet summer flavor. Try to purchase them from an orchard or farmer’s market for the best taste.
- Olive Oil: To help the peaches caramelize on the grill.
- Baby Arugula: These tender, peppery greens are fresh and zesty. They contrast nicely with the peaches and berries.
- Berries: I use a mixture of fresh blackberries and blueberries. They add color, juiciness, and, of course, a bright, sweet-n-tangy flavor.
- Red Onion: To help balance out the sweeter ingredients.
- Roasted Salted Pistachios: These crunchy additions add a whole depth of nutty, slightly salty flavor.
- Goat Cheese: Creamy, tangy, slightly earthy crumbles will melt right into the salad. They complement the peaches beautifully.
- Basil Vinaigrette: Whip it up from scratch. You’ll need olive oil, apple cider vinegar, garlic, honey, Dijon mustard, kosher salt, and fresh chopped basil.
How to Make Grilled Peach Salad
This salad is the perfect way to celebrate those perfectly ripe peaches that are begging to be eaten.
It’s light enough for a refreshing lunch but fancy enough to impress your dinner guests.
Plus, it’s so pretty you’ll want to snap a pic for the ‘gram before diving in.
But as impressive as it is, it’s impossibly easy to make:
1. GRILL. Cut the peaches into wedges, brush with olive oil, then grill for about 5 minutes in total, flipping when they have grill marks.
2. SHAKE. Combine the vinaigrette ingredients in a jar with a tightly fitting lid. Shake well, then set aside. You can also blend it if you prefer it smooth.
3. DRESS. Toss the arugula with about half of the vinaigrette. Then, arrange the tossed greens on a large platter, topped with peach wedges, berries, onions, pistachios, and cheese.
4. SERVE. Drizzle the rest of the vinaigrette over the salad and serve. Enjoy!
Tips for the Best Grilled Peach Salad
This salad is my new go-to for summer get-togethers. Its colors are stunning, and it’s absolutely packed with flavor.
Here are my best tips for making your grilled peach salad the best it can be:
- Select ripe fruit. Each peach should be ripe but still firm, not soft. You should also notice a sweet aroma. Avoid fruit with bruises, blemishes, or holes.
- Prepare the grill. Remember to preheat it so it’s nice and hot when you add the fruit. Additionally, be sure the grates are clean and well-oiled.
- Don’t overcook the peaches. They should be lightly charred but not mushy or falling apart. If they are, they won’t work well in the salad.
- Use a metal spatula. It will slide under and remove the peaches more easily than other utensils. Also, avoid rubber or plastic spatulas, as they may melt in the high heat.
- Stove top method. You can, of course, skip the grill and just use a cast iron grill pan. The method is the same but watch the fruit closely so it doesn’t burn.
- Taste and tweak. When making the dressing, taste it often and add more of anything that’s lacking. For a sweeter dressing, add more honey. For more tang, add a bit more apple cider vinegar.
Variations
If you want to experiment with the recipe, that’s fine! Salad recipes are perfect for customizing.
Some of my favorite variations include:
- Vary the greens. You don’t have to stick strictly to arugula. Substitute it for something you like better, or mix and match with baby spinach, watercress, or even kale.
- Leave out the goat cheese. I’m a big fan of goat cheese and its earthy, sometimes pungent flavor, but not everyone is. If you don’t like it, use another salty, tangy cheese, like feta. You could also use fresh mozzarella or gorgonzola.
- Add more veggies. Sliced avocado adds a nice creaminess, while grilled corn has a smoky sweetness. You could dice bell peppers into it, or add mushrooms or olives, too.
- Try other add-ins. Fully cooked diced chicken works well, as does crumbled bacon. For extra crunch, toss in a handful of sunflower seeds or homemade croutons.
- Save time with store-bought dressing. I prefer the homemade basil vinaigrette. However, if you’re in a hurry (or don’t have the vinaigrette ingredients), store-bought dressing is fine. Choose something sweet and tangy to complement the salad well.
How to Store
Unfortunately, grilled peaches don’t store very well.
With that in mind, it’s best to enjoy this salad immediately after making it. However, if you DO have leftovers, they may last for a day or so.
To Store: If possible, store the dressed greens and toppings in separate airtight containers. Store any leftover vinaigrette by itself, as well.
The greens and toppings will last a day or so. The vinaigrette will remain fresh for up to 5 days.
More Summer Salads You Have to Try
Black Bean and Corn Salad
Strawberry Chicken Salad
Avocado Chicken Salad
Spinach Strawberry Salad with Poppy Seed Dressing
Grilled Peach Salad
4
servings15
minutes5
minutes377
kcalVibrant, flavorful, and perfect for summer, this grilled peach salad combines peppery arugula with fresh berries, pistachios, and creamy goat cheese.
Ingredients
- For the Salad
4 ripe but firm peaches, halved and pitted
2 teaspoons olive oil
5 ounces baby arugula
1/2 cup fresh blackberries
1/2 cup fresh blueberries
1/4 cup red onion, thinly sliced
1/3 cup roasted salted pistachios, roughly chopped
4 ounces goat cheese, crumbled
- For the Basil Vinaigrette
1 cup packed fresh basil leaves, chopped
1/4 cup olive oil
1 clove garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Instructions
- Preheat the grill to medium-high heat.
- Grill the peaches: Cut the peaches into about 8 wedges each and brush them with olive oil. Place the slices on the grill and cook for 2-3 minutes until grill marks form. Flip and grill for 1-2 more minutes. Remove from the heat and let cool slightly.
- Make the dressing: Combine the chopped basil, olive oil, garlic (if using), vinegar, honey, mustard, salt, and pepper in a jar with a lid. Shake well until emulsified. Alternatively, blitz in a blender for a smoother consistency. Taste and adjust as needed, then set aside.
- Assemble the salad: In a large bowl, toss the arugula with about half of the vinaigrette. Arrange the dressed greens on a large platter and top with the warm grilled peaches, berries, red onion slices, pistachios, and crumbled goat cheese.
- Drizzle the remaining vinaigrette over the salad. Serve immediately and enjoy!
Notes
- Brush the grill grates with oil to prevent sticking. Carefully flip the peaches using a thin metal spatula.
- Let the grilled peaches cool for a few minutes before adding to the salad so they don’t wilt the greens.
