Too hot to turn on the oven? This one is for you. Summer is all about fresh, juicy fruit and easy meals. This Grilled Peach Salad brings those sunny vibes right to your table. It is light, sweet, and perfectly smoky. You will love how simple it feels to make. It is the perfect way to use up your summer harvest.
Imagine sitting on your porch with a cool drink. The grill is humming, and the smell of fruit is in the air. This recipe turns basic fruit into a gourmet meal. It is colorful, vibrant, and full of different textures. Your family will love the mix of creamy and crunchy bites. It is a true celebration of summer on a plate.
Why This Grilled Peach Salad Is a Winner
You will love this recipe because it feels like a restaurant dish. It is ready in 30 minutes, making it perfect for busy nights. The smoky peaches pair so well with creamy goat cheese. It is a great way to use seasonal summer produce. Your guests will think you spent hours in the kitchen. This salad is a total summer winner for any cook.
The balance of flavors is what makes it so special. You get sweetness from the peaches and tang from the cheese. The basil vinaigrette adds a fresh, herbaceous finish. It is light enough for a hot day but still satisfying. This dish is also budget-friendly when peaches are in season. You can easily feed a crowd without breaking the bank.
Simple Method
Making this salad is a total breeze for beginners. You just grill the peaches for a few minutes. While they get those beautiful marks, you blend the dressing. Everything comes together on one large, colorful platter. It is beginner-friendly and fast to assemble. You do not need any fancy equipment to master this one.
Shortcuts make this recipe even easier for you. You can toast the pecans ahead of time. The dressing can also be made a day in advance. This means less time in the kitchen and more time outside. Even if you are new to grilling, you can do this. The peaches only need five minutes on the heat.
What You Need
This recipe uses fresh, simple ingredients you can find anywhere. Most items are likely already in your pantry. Using seasonal produce makes every bite taste better.
- 4 ripe peaches, pitted and halved
- 1 tablespoon olive oil
- 5 ounces baby arugula or mixed greens
- 4 ounces goat cheese, crumbled
- 1/2 cup pecans, toasted
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh basil leaves, packed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cracked black pepper
Cooking Steps
- Preheat the grill to medium-high heat, approximately 400 degrees Fahrenheit.
- In a blender or small food processor, combine the basil leaves, 1/4 cup extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper; blend until the vinaigrette is emulsified and smooth.
- Lightly brush the cut surfaces of the peach halves with 1 tablespoon of olive oil to prevent sticking.
- Place the peaches cut-side down onto the hot grill grates and cook undisturbed for 3 to 5 minutes until caramelized grill marks appear and the fruit softens slightly.
- Remove the peaches from the grill and slice each half into three wedges.
- Distribute the baby arugula across a large platter or four individual plates.
- Layer the grilled peach wedges, crumbled goat cheese, toasted pecans, and red onion slices over the greens.
- Drizzle the basil vinaigrette evenly over the salad components and serve immediately.
Best Ways to Enjoy It
Serve this on a large platter for a beautiful look. It is perfect for a summer date night at home. Pair it with some grilled chicken or crusty bread. A cold glass of iced tea makes it even better. Enjoy it outside while the sun goes down. This salad is meant to be shared with loved ones.
You can also serve this as a side dish for BBQs. It goes great with grilled steak or shrimp. The bright colors make it a centerpiece for your table. If you are hosting a party, double the recipe. Everyone will be asking you for the secret dressing recipe. It is that good!
Keep It Fresh
This salad is best enjoyed right away. The greens can wilt if they sit too long. If you have leftovers, store the components separately. Keep the dressing in a small jar in the fridge. The peaches stay tasty for about two days. Reheat peaches briefly in a pan if you like them warm.
You can prep the dressing on Sunday for meal prep. It stays fresh for up to four days. Store the toasted pecans in an airtight container at room temperature. This makes it easy to throw together a quick lunch. Just grill fresh peaches when you are ready to eat. It is a simple way to stay organized.
Tips for Best Results
- Use peaches that are firm but slightly sweet for grilling.
- Do not skip toasting the pecans for extra crunch and flavor.
- Lightly oil your grill so the fruit does not stick.
- Slice the onions very thin for the most delicate flavor.
- White balsamic vinegar keeps the dressing looking bright and green.
- For Thanksgiving or Fall, try using grilled pears instead.
- Add a handful of fresh summer berries for more color.
- Make sure your grill is very hot before adding the fruit.
Easy Flavor Ideas
- Swap goat cheese for tangy feta or creamy burrata.
- Use walnuts or almonds if you prefer them over pecans.
- Add fresh blueberries for a sweet and sour pop.
- Make it vegan by using a dairy-free almond cheese.
- Swap maple syrup for honey for a milder sweetness.
Common Questions
Can I use a grill pan instead?
Yes, a grill pan works great on the stove! You will still get those beautiful char marks. Just keep the heat at medium-high. It is a perfect indoor option for rainy days.
What if my peaches are too soft?
Soft peaches might get mushy on the grill. Watch them very closely while they cook. They only need a minute or two to warm through. If they are very ripe, skip the grilling and use them fresh.
Will my kids eat this salad?
Most kids love the sweet, warm grilled fruit. You can serve the dressing on the side for them. Let them help crumble the cheese or sprinkle the nuts. It is a fun, hands-on meal for the whole family.
I hope this salad brings a little sunshine to your dinner table. It is the perfect way to celebrate the season. Give it a try this week and enjoy every bite. Happy cooking!
— Lidia
Delightful Grilled Peach Salad with Basil Vinaigrette
Ingredients
- 4 ripe peaches , pitted and halved
- 1 tablespoon olive oil
- 5 ounces baby arugula or mixed greens
- 4 ounces goat cheese, crumbled
- 1/2 cup pecans , toasted
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh basil leaves, packed
- 1/4 cup extra -virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon hone y
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cracked black pepper
Instructions
- Preheat the grill to medium-high heat, approximately 400 degrees Fahrenheit.
- In a blender or small food processor, combine the basil leaves, 1/4 cup extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper; blend until the vinaigrette is emulsified and smooth.
- Lightly brush the cut surfaces of the peach halves with 1 tablespoon of olive oil to prevent sticking.
- Place the peaches cut-side down onto the hot grill grates and cook undisturbed for 3 to 5 minutes until caramelized grill marks appear and the fruit softens slightly.
- Remove the peaches from the grill and slice each half into three wedges.
- Distribute the baby arugula across a large platter or four individual plates.
- Layer the grilled peach wedges, crumbled goat cheese, toasted pecans, and red onion slices over the greens.
- Drizzle the basil vinaigrette evenly over the salad components and serve immediately.
