Grilled Peach Salad
This grilled peach salad recipe turns firm summer peaches into the sweet, smoky centerpiece of a plate that comes together in about 23 minutes, paired with peppery arugula, tangy goat cheese, toasted pecans, and a honey balsamic vinaigrette.
Equipment
- Cast iron grill pan - or an outdoor grill
- Silicone basting brush - for oiling the peaches
- Kitchen tongs - for turning fruit without piercing it
- large salad bowl - for tossing and serving
- Salad spinner - to dry the greens
- Small whisk - for the dressing
- Jar or bowl - for the dressing
- Sharp paring or chef's knife
- Dry skillet - for toasting the pecans
Ingredients
For the salad
- 4 ripe but firm peaches - about 1.5 lb / 680 g total, halved and pitted
- 2 tablespoons extra virgin olive oil - 30 ml, for brushing
- 5 oz baby arugula or mixed baby greens - 140 g
- 4 oz goat cheese - 115 g, crumbled
- 1/2 cup pecans - 60 g, roughly chopped and toasted
- 1/4 small red onion - very thinly sliced
- 3 oz prosciutto - 85 g, torn into pieces (optional)
- 1/4 cup fresh basil leaves - about 10 g, torn
For the honey balsamic vinaigrette
- 3 tablespoons balsamic vinegar - 45 ml
- 2 tablespoons extra virgin olive oil - 30 ml
- 1 tablespoon honey - 15 ml
- 1 teaspoon Dijon mustard - 5 ml
- 1/4 teaspoon fine salt
- freshly ground black pepper - to taste
Instructions
- Place the chopped pecans in a dry skillet over medium heat and toast for 3 to 5 minutes, stirring often, until they smell nutty and darken slightly. Tip them onto a plate right away so they stop cooking.
- In a small bowl or jar, combine the balsamic vinegar, 2 tablespoons olive oil, honey, and Dijon mustard. Add the salt and a few grinds of black pepper, then whisk or shake hard until smooth and slightly thickened. Taste and adjust sweetness or sharpness as needed.
- Cut each peach in half along the natural seam, twist to separate, and remove the pits. Brush the cut sides generously with the 2 tablespoons of olive oil.
- Set your grill pan over medium-high heat, or heat an outdoor grill to about 400°F (200°C). Let the pan get fully hot before the peaches go on, about 3 to 4 minutes.
- Lay the peaches cut side down on the hot grill and cook undisturbed for 3 to 4 minutes, until deep grill marks form and the sugars caramelize. Turn with tongs and grill the skin side for 1 to 2 minutes, just to warm through, then transfer to a plate.
- While the peaches rest, wash the arugula and dry it well in the salad spinner. Add the greens to your large bowl along with the thinly sliced red onion, drizzle in about two-thirds of the vinaigrette, and toss gently to coat.
- Cut each grilled peach half into thick wedges, or leave them as halves for a more dramatic look. Spread the dressed greens on a platter or divide among plates and arrange the warm peaches on top.
- Scatter the crumbled goat cheese and toasted pecans over the salad. Drape the torn prosciutto around the peaches if using, tear the fresh basil over the top, and drizzle with the remaining vinaigrette. Finish with a pinch of flaky salt and serve right away while the peaches are still warm.
Notes
- Pick firm fruit: Peaches that give slightly but still feel solid hold their shape on the grill. Overripe ones turn to jam.
- Get the grill hot first: A cold surface makes peaches stick and steam. Preheat fully before the fruit goes on.
- Oil the fruit, not the grate: Brushing the cut sides gives you better contact and cleaner marks than oiling the metal.
- Do not move them early: Let the peaches sit undisturbed so the sugars caramelize and release naturally.
- Dress the greens, not the peaches: Tossing warm peaches in vinaigrette makes them soggy. Dress the leaves and spoon extra over the fruit.
- Serve warm: The warm-cold contrast is the point, so assemble at the last minute.
- Salt at the end: Flaky salt on top wakes up both the fruit and the cheese.
- Make-ahead: Grill the peaches, whisk the dressing, and toast the nuts up to two days ahead. Store each component separately.
- Storage: Grilled peaches keep in the fridge up to 2 days; vinaigrette up to 1 week; toasted pecans at room temperature up to 1 week. Assembled salad does not store well.
- Reheating peaches: Warm gently in a dry skillet for a minute per side, or serve at room temperature. Avoid the microwave, which makes them watery.
- Variations: Swap goat cheese for burrata, feta, or Gorgonzola; use nectarines or plums; add farro or quinoa; try spicy honey or different nuts.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 24gProtein: 11gFat: 22gSaturated Fat: 6gSodium: 480mgFiber: 4gSugar: 18g
Tried this recipe?Let us know how it was!