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Grilled Peach Salad

Grilled Peach Salad: A Sweet Summer Treat You'll Love

Grilled Peach Salad is a refreshing summer dish featuring juicy peaches, crunchy greens, and creamy goat cheese.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 peaches ripe peaches Use firm peaches for optimal sweetness and grilling results.
  • 1 tablespoon olive oil Adds richness and prevents sticking on the grill; can substitute with avocado oil.
  • 8 ounces leafy greens A mix of arugula, spinach, and butter lettuce is recommended.
  • 1/4 cup red onion Thinly sliced; shallots can be used for a milder flavor.
  • 1 cup cherry tomatoes Provides juiciness and sweetness; any ripe tomatoes can work as a replacement.
  • 1 medium avocado Diced; consider substituting with another soft fruit.
  • 4 ounces goat cheese Supplies tangy richness; feta cheese is a suitable alternative.
  • 1/3 cup pistachios Roughly chopped; swap for walnuts or pecans if preferred.
For the Basil Vinaigrette
  • 1/2 cup olive oil Forms the salad's base dressing; using extra virgin adds depth.
  • 1/4 cup apple cider vinegar Provides acidity to balance the sweetness of the peaches.
  • 2 1/2 tablespoons raw honey Sweetens the vinaigrette naturally; maple syrup can be a great vegan substitute.
  • 1 1/2 tablespoons Dijon mustard Offers a slight kick and enhances flavor.
  • 1 teaspoon kosher salt Brings all the flavors together; adjust to taste.
  • 1/4 cup fresh chopped basil Delivers a fragrant and herbaceous note.

Equipment

  • Grill
  • mixing bowl
  • Grilling tongs
  • Basting brush

Method
 

Preparation
  1. Preheat your grill to a medium heat, around 350°F (175°C).
  2. Carefully wash and slice the ripe peaches in half, removing the pit. Brush the cut sides with olive oil.
  3. Place the peach halves cut-side down for about 2-3 minutes for grilling.
  4. Flip the peaches and grill for another 2-3 minutes, allowing the skin side to lightly char.
  5. In a large mixing bowl, toss together your leafy greens, red onion, and cherry tomatoes.
  6. Slice the grilled peaches into wedges and add them to the bowl along with diced avocado and crumbled goat cheese.
  7. Make the basil vinaigrette by whisking together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and basil in a separate bowl.
  8. Drizzle the vinaigrette over the salad before serving and toss gently.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 200mgPotassium: 350mgFiber: 5gSugar: 7gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Store any leftovers in an airtight container for up to 3 days, keeping components separate. Avoid freezing the entire salad.

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