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.

Course Salad

Cuisine Barbecue

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 290kcal

Author Colleen Milne

Ingredients

Maple Dijon Vinaigrette

2 tablespoon apple cider vinegar
2 tablespoon maple syrup
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon red chili flakes

Grilled Peach Salad

4 peaches halved and pitted
2 cups arugula
1 cup basil leaves thinly sliced or torn
1 cup red onion thinly sliced
½ cup walnuts toasted
½ cup feta cheese crumbled

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