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This grilled peach salad is a delicious way to enjoy those fresh and juicy summer peaches. With sweet and smoky grilled peaches, peppery arugula, creamy feta, and crunchy toasted walnuts, this beautiful salad has all the elements you need for a perfect summer salad. A tangy maple Dijon vinaigrette ties it all together.
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Grilling fruit caramelizes their sugars which intensifies the flavors and deepens their natural sweetness. The grill adds a smoky, charred flavor that’s an irresistible contrast to that juicy sweetness.
I often make this salad with grilled apricots or nectarines when they are in season. I also love to grill fresh pineapple for salads, like this delicious grilled jerk chicken salad. And I even grill watermelon for a grilled halloumi and watermelon salad. I love grilled peaches for dessert, too!
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Why you’ll love this salad
- Simple and easy. The peaches only need about 3-4 minutes on the grill. The rest of the salad takes just a few minutes.
- Balanced textures and flavor elements. This grilled peach salad is a delicious balance with sweet, smoky peaches, crisp greens, the slightly bitter, toasty crunch of walnuts and creamy goat cheese.
- Customizable. Once you have your peaches grilled, you can build your salad to your liking. I have included some variation ideas further down in this post.
Ingredient Notes
Ingredient quantities and full instructions are in the printable recipe card at the end of this post.
Maple Dijon Vinaigrette
- Maple syrup. Use only pure maple syrup. You can use honey or agave syrup instead. Just be aware that those substitutes will change the flavor 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 if you prefer.
- Extra virgin olive oil.
- Dijon mustard. Dijon’s sharp, tangy bite gives the vinaigrette a flavor kick.
- Salt and Chili flakes. I love to add a tiny hint of spice, but you can omit the chili flakes.
Grilled Peach Salad
- Peaches. Use ripe but firm fresh peaches that will hold up well to a brief grilling. Look for freestone peaches, which easily come free from the pit. The other variety, clingstone peaches, are exactly what their name implies, and are not ideal for this recipe.
- Arugula. This leafy green has a peppery flavor that’s a perfect contrast for sweet peaches.
- Basil and red onion. Fresh basil leaves and red onion add a savory note to the salad and another layer of flavor.
- Walnuts. Toasted walnuts give the salad a delicious, nutty crunch.
- Feta cheese. I love the extra creaminess of goat feta, but sheep’s feta works well, too.
How to make it, step by step
- Halve each peach with a sharp knife by slicing along the natural seam to the pit. and lightly twisting. Remove the pits. If the peaches are large, you can quarter them. Heat grill to medium high, about 400°F. Brush the peach halves and the grill grates with olive oil.
- Put the peach halves on the grill, cut side down. Grill, without moving them, for 3-4 minutes. Remove them from the grill when they have grill marks. Let the peaches cool to room temperature while you make the vinaigrette.
- In a small bowl, whisk together the vinaigrette ingredients. You can also shake them together in a mason jar with a lid.
- Place the arugula, basil, onion, walnuts, peaches and feta cheese in a salad bowl. Add the vinaigrette and toss gently to combine.
Variations
- Fruit. You can use grilled apricots or nectarines, pineapple rings, mango slices, or plums instead of peaches.
- Greens. If you don’t have arugula, any leafy greens will work for this recipe. Baby spinach leaves, romaine, leaf lettuce or mixed greens are all great choices.
- Nuts. Instead of walnuts, try pecans, pistachios, pine nuts, or slivered almonds. 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 have also tested this recipe with small bocconcini balls (fresh mozzarella), crumbly blue cheese, or queso fresco, or even shaved parmesan. All delicious. To make the salad dairy-free and vegan, omit the cheese or use a vegan cheese.
- Fresh herbs. Basil is delicious, but you can also try fresh oregano, thyme, or mint.
Top Tips
- Preheat the grill. The grill needs to be clean and hot when the peach halves go on in order to get those perfect grill marks and still keep their texture without over-cooking.
- Grease the grill. The dry heat of the grill concentrates the natural sugars in the peaches, so it’s essential to grease the grill grates well to prevent them from sticking. You’ll also brush the cut surfaces of the peaches with olive oil.
- No grill, no problem. If you don’t have an outdoor grill, you can still make a grilled peach salad. Use a grill pan on the stovetop, an electric grill, or you can broil the peach halves, cut side up in the oven. The cooking time will be the same for all of these methods, and it’s still important to preheat.
- Make ahead. This salad should be assembled right before serving. You can, however, make the vinaigrette ahead of time. It will keep in an airtight container in the fridge for 3-4 days.
- Storage. Grilled peach salad does not store well and is best eaten while fresh.
- Serving size. This recipe makes four side salads, but you can easily double the recipe if serving more people.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Grilled Peach Salad
This grilled peach salad is a delicious way to enjoy those fresh and juicy summer peaches. Sweet and smoky grilled peaches with peppery arugula, and crunchy toasted walnuts, this beautiful salad has all the elements you need for a perfect summer salad. A tangy maple Dijon vinaigrette is ties it all together.
Prevent your screen from going dark
Servings: 4 servings
Calories: 290kcal
Instructions
-
Halve each peach with a sharp knife by slicing along the natural seam to the pit. and lightly twisting. Remove the pits. If peaches are large, you can quarter them.
-
Heat grill to medium high, about 400°F. Brush the peach halves and the grill grates with olive oil.
-
Put the peach halves on the grill, cut side down. Grill, without moving, for 3-4 minutes. Remove them from the grill when they have grill marks. Let the peaches cool to room temperature while you make the vinaigrette.
-
In a small bowl, whisk together the vinaigrette ingredients. You can also shake them in a mason jar with a lid.
-
Place the arugula, basil, onion, walnuts, peaches and feta cheese in a salad bowl. Add the vinaigrette and toss gently to combine.
-
Serve immediately.
Notes
- Preheat the grill. The grill needs to be clean and hot when the peach halves go on in order to get those perfect grill marks and still keep their texture without over-cooking.
- Grease the grill. The dry heat of the grill concentrates the natural sugars in the peaches, so it’s essential to grease the grill grates well to prevent them from sticking. You’ll also brush the cut surfaces of the peaches with olive oil.
- No grill, no problem. If you don’t have an outdoor grill, you can still make a grilled peach salad. Use a grill pan on the stovetop, an electric grill, or you can broil the peach halves, cut side up in the oven. The cooking time will be the same for all of these methods, and it’s still important to preheat.
- Make ahead. This salad should be assembled right before serving. You can, however, make the vinaigrette ahead of time. It will keep in an airtight container in the fridge for 3-4 days.
- Storage. Grilled peach salad does not store well and is best eaten while fresh.
- Serving size. This recipe makes four side salads, but you can easily double the recipe if serving more people.
Nutrition
Serving: 1serving | Calories: 290kcal | Carbohydrates: 29g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 428mg | Potassium: 408mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1165IU | Vitamin C: 12mg | Calcium: 163mg | Iron: 2mg
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Colleen
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