I show how a 15-minute Grilled Peach Salad puts peak summer peaches front and center with a surprising sweet and tangy twist that will have you curious to read the recipe.

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I have a soft spot for salads that surprise you, this Grilled Peach Salad does exactly that. Ripe peaches, halved and pitted, feel almost decadent beside crumbled goat cheese, their sweetness playing with the tang and creaminess in ways I didn’t expect.

It’s the kind of dish that makes friends ask for the story behind it, not the recipe, and you might catch yourself tasting a fork just to see what comes next. Summer Salad Recipes shouldn’t be boring, and this one never is; it’s bold, juicy, slightly messy, and totally worth the fuss.

Ingredients

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Peaches: Sunshine sweet, juicy, lots of fiber and vitamin C, makes the salad bright.
Mixed greens: Peppery arugula and tender spinach add folate, fiber and leafy green earthiness.
Goat cheese: Creamy, tangy cheese adds protein and a salty bite, balances sweet fruit.
Red onion: Sharp, slightly sweet crunch, gives bite and helps cut richness.
Toasted pecans: Crunchy, buttery nuts with healthy fats, protein and a toasty depth.
Olive oil and balsamic: Olive oil brings healthy fat, balsamic adds tangy sweetness, small zing.
Honey or maple: Natural sweeteners, add balance, use sparingly if watching sugar.
Optional bacon or glaze: Bacon adds smoky protein and salt, glaze offers concentrated sweet tang.

Ingredient Quantities

4 ripe peaches, halved and pitted

4 cups mixed greens (baby arugula, spinach or spring mix)

4 oz goat cheese, crumbled or feta if you prefer

1 small red onion, thinly sliced (about 1/4 cup)

1/2 cup toasted pecans or walnuts, roughly chopped

1/4 cup extra virgin olive oil, divided (3 tbsp for dressing, 1 tbsp for grilling)

2 tbsp balsamic vinegar

1 tbsp honey or maple syrup

1 tsp Dijon mustard

1 tsp fresh lemon juice (optional)

1/4 tsp kosher salt, plus more to taste

1/8 tsp freshly ground black pepper

Optional: 4 strips bacon, cooked and crumbled or 2 tbsp balsamic glaze

How to Make this

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1. Preheat a grill or grill pan to medium high while you prep everything, it should take about 5 minutes so you finish this in 15 minutes total.

2. Brush the peach halves with 1 tablespoon of the olive oil and sprinkle a little of the kosher salt, pat them dry first so they sear better.

3. Grill peaches cut side down 2 to 3 minutes until charred and soft, flip 30 to 60 seconds more just to warm through, then remove and let rest a minute.

4. Meanwhile whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice if using, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper; taste and adjust, dressing should be bright and slightly sweet.

5. Thinly slice the red onion and soak in cold water 5 minutes to mellow the bite then drain and pat dry, that keeps the salad from being too sharp.

6. Roughly chop the toasted pecans or walnuts and crumble the goat cheese, set aside.

7. Toss the mixed greens with about half the dressing in a big bowl so they dont get soggy, add the drained onion and nuts and gently toss again.

8. Arrange dressed greens on a platter or individual plates, top with grilled peach halves, crumble goat cheese over the top and scatter cooked crumbled bacon if using.

9. Drizzle any remaining dressing over the peaches, finish with a crack of fresh black pepper and extra flaky salt to taste, or a splash of balsamic glaze if you prefer something sweeter.

10. Serve right away while peaches are warm, dont overdress it or itll get soggy, enjoy.

Equipment Needed

1. Grill or grill pan preheated to medium high
2. Pastry brush or small silicone brush for the oil
3. Tongs or a spatula to flip the peaches
4. Chef knife for slicing onions and halving peaches
5. Cutting board
6. Whisk for the dressing
7. Small bowl or jar to mix the dressing
8. Large bowl for tossing the greens
9. Platter or serving plates and a spoon for drizzling remaining dressing

FAQ

Q: How ripe should the peaches be?

A: They're best when ripe but still slightly firm so they dont fall apart on the grill. If they're super soft, slice them thinner or just toss raw peach slices into the salad instead.

Q: Can I swap the goat cheese?

A: Yes, feta is a perfect swap and blue cheese works if you like stronger flavor. For a vegan option use a plant based feta or crumbled, seasoned tofu.

Q: How long do I grill the peaches?

A: Brush halves with a little oil and grill over medium high heat about 3 to 4 minutes per side, until you see char marks and they're warmed through. Watch them close, they can go from perfect to mush real quick.

Q: Can I make the dressing ahead?

A: Absolutely, whisk the dressing and store in the fridge up to 2 to 3 days. Oil will separate, so shake or whisk before using. If you use fresh lemon, add that right before serving for best brightness.

Q: How do I keep the salad from getting soggy?

A: Keep the dressing separate and toss just before serving. Place warm peaches on top of the greens instead of mixing them in earlier, and add crunchy toppings like nuts or bacon at the last minute.

Q: Can I turn this into a main course?

A: Yep, add grilled chicken, shrimp, or keep the bacon for extra protein. For a meatless main load up on toasted nuts and extra cheese or add a scoop of cooked quinoa.

Grilled Peach Salad Recipe Substitutions and Variations

Peaches: swap with nectarines for almost the same texture, or grill halved pears for a sweeter, denser bite that holds up well.
Goat cheese: use feta if you want more salt and crumbly texture, or ricotta/burrata for a milder, creamier finish.
Mixed greens: replace with baby spinach or a straight arugula salad for more peppery punch, or thinly sliced kale if you want something heartier (massage with a little oil first).
Toasted pecans/walnuts: use sliced almonds, pepitas (pumpkin seeds) for a nut-free crunchy option, or toasted sunflower seeds if someone has tree nut allergies.

Pro Tips

1. Pick peaches that are ripe but still a little firm, not mushy. If theyre too soft chill them for 20 minutes before grilling so they hold up better, and always pat them dry before you oil them so you get a proper sear.

2. Get your grill or pan screaming hot and only flip the peaches once, that way you get real caramelization and they wont fall apart. Cast iron works great, and let the peaches rest a minute after the grill so the juices settle.

3. Dont overdress the greens. Toss with about half the dressing, taste, then add more if needed right before serving so the salad stays crisp. Also soak the sliced onion in cold water for a few minutes to tame the bite, then dry it well.

4. Small flavor hacks: toast the nuts until fragrant and give them a rough chop for better texture, crumble the goat cheese into small bits so it spreads flavor everywhere, and save a little dressing to drizzle over the warm peaches or finish with a splash of balsamic glaze or crumbled bacon for contrast.

Grilled Peach Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I show how a 15-minute Grilled Peach Salad puts peak summer peaches front and center with a surprising sweet and tangy twist that will have you curious to read the recipe.

Servings

servings

Calories

401

kcal

Equipment: 1. Grill or grill pan preheated to medium high
2. Pastry brush or small silicone brush for the oil
3. Tongs or a spatula to flip the peaches
4. Chef knife for slicing onions and halving peaches
5. Cutting board
6. Whisk for the dressing
7. Small bowl or jar to mix the dressing
8. Large bowl for tossing the greens
9. Platter or serving plates and a spoon for drizzling remaining dressing

Ingredients

4 ripe peaches, halved and pitted
4 cups mixed greens (baby arugula, spinach or spring mix)
4 oz goat cheese, crumbled or feta if you prefer
1 small red onion, thinly sliced (about 1/4 cup)
1/2 cup toasted pecans or walnuts, roughly chopped
1/4 cup extra virgin olive oil, divided (3 tbsp for dressing, 1 tbsp for grilling)
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1 tsp fresh lemon juice (optional)
1/4 tsp kosher salt, plus more to taste
1/8 tsp freshly ground black pepper
Optional: 4 strips bacon, cooked and crumbled or 2 tbsp balsamic glaze

Directions

Preheat a grill or grill pan to medium high while you prep everything, it should take about 5 minutes so you finish this in 15 minutes total.
Brush the peach halves with 1 tablespoon of the olive oil and sprinkle a little of the kosher salt, pat them dry first so they sear better.
Grill peaches cut side down 2 to 3 minutes until charred and soft, flip 30 to 60 seconds more just to warm through, then remove and let rest a minute.
Meanwhile whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice if using, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper; taste and adjust, dressing should be bright and slightly sweet.
Thinly slice the red onion and soak in cold water 5 minutes to mellow the bite then drain and pat dry, that keeps the salad from being too sharp.
Roughly chop the toasted pecans or walnuts and crumble the goat cheese, set aside.
Toss the mixed greens with about half the dressing in a big bowl so they dont get soggy, add the drained onion and nuts and gently toss again.
Arrange dressed greens on a platter or individual plates, top with grilled peach halves, crumble goat cheese over the top and scatter cooked crumbled bacon if using.
Drizzle any remaining dressing over the peaches, finish with a crack of fresh black pepper and extra flaky salt to taste, or a splash of balsamic glaze if you prefer something sweeter.
Serve right away while peaches are warm, dont overdress it or itll get soggy, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.