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This grilled peach salad is made with mixed greens, red onions, tomatoes, avocado, goat cheese, and crunchy pistachios and tossed in a fresh basil vinaigrette. It’s the perfect recipe to make with ripe peaches for a weeknight side or summer BBQ.
Looking for more summer salads to take to a cookout? Try cucumber tomato avocado salad, watermelon basil salad with feta, or strawberry quinoa salad.
If you love summer peaches, you’re going to come back to this grilled peach salad again and again. We bought a huge basket of peaches from the farmer’s market this year and I was trying to find ways to use them up daily (aside from just eating one!). Full disclosure: I love peach season.
I absolutely love a big salad for lunch so I wanted to make a salad I wouldn’t get sick of every day. You could also serve this peach salad recipe at your next dinner party with I absolutely love a big salad for lunch so I wanted to make a salad I wouldn’t get sick of every day. You could also serve this peach salad recipe at your next dinner party with our cilantro lime chicken and everyone will be in heaven. A dinner full of fresh herbs is the best!
Reasons to Love this Summer Salad
- Full of fresh produce: We got almost everything in this salad from the farmer’s market or our garden. You can get everything at the grocery store too, but this perfect summer salad is the definition of why I absolutely loving cooking in the summer.
- Healthy and balanced: The dark leafy greens give you so many nutrients and fiber while the avocado, goat cheese and pistachios deliver filling fats. Throw some grilled chicken on top for a complete meal.
- Unique, but easy to make: This peach summer salad is the exact opposite of a boring salad and it will impress all your friends!
Grab These Ingredients
Here are the simple ingredients for this grilled peach. They’re easy and affordable to find in grocery stores. Jump down to the recipe card for exact measurements.
Grilled Peach Salad
- Fresh peaches: We purchased ours at the farmer’s market and they were perfectly ripe. I highly recommend getting them local if you can!
- Mixed greens: We used a mix of arugula, spinach, and butter lettuce. The spicy arugula goes really well with the peaches and tomato.
- Red onion: Thinly slice them into rounds then into small pieces.
- Cherry tomatoes: We used a colorful mix of tomatoes we purchased at the farmer’s market.
- Avocados: One large avocado or two small/medium avocados. They’re full of healthy fats and fiber to balance out this salad.
- Goat cheese: The creamy goat cheese paired with the peaches and avocado is the best balance of flavor. You can swap this out for feta cheese or omit it for a dairy free option.
- Pistachios: We used roasted and salted pistachios for crunch and a little extra salty flavor. You could also use crunchy pine nuts instead.
Fresh Basil Vinaigrette
- Olive oil: Light olive oil is what we used, but you could also make this with extra virgin olive oil or avocado oil if you have it on hand.
- Apple cider vinegar: The acid from this ingredient really balances out the salad dressing and the salad itself. You can swap this for lemon juice if you have that.
- Honey: A good vinaigrette always has a little bit of sweetness to it. Substitute with maple syrup.
- Dijon mustard: I always put this in my simple dressings. It’s a must to balance out the flavor.
- Salt: We use kosher salt!
- Basil: We grow basil in our garden and making a fresh basil dressing is a great way to use it up! Basil and peaches are made for each other.
How to Make Grilled Peach Salad
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This grilled peach salad is really easy and these step-by-step instructions will make sure they turn out every time.
- Add the sliced peaches to a medium or small bowl with olive oil and toss to gently to coat. Pre-heat the outdoor grill to medium high heat and place peaches cut side down evenly on the hot grill and cook for 2-3 minutes on each side. The peach wedges will soften and you’ll have beautiful grill marks on each side.
- Add all of the dressing ingredients to a small jar with a lid and shake well. You could also add them to a tall jar and stir well with a small whisk or spoon. Set the dressing aside.
- Add the greens to a large bowl. Pour ½ of the dressing over the greens and toss well to coat them in the dressing. Add the sliced red onion, chopped cherry tomatoes, diced avocado, and grilled juicy peaches on top of the greens. Crumble the goat cheese on top and finish with the chopped pistachios.
- Drizzle the other half of the dressing on top and serve. You could opt to save all of the dressing and serve it on the side to dress the salad individually.
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Grilled Peaches: Frequently Asked Questions
Yes, grilling the peaches releases the natural sugars in them and warms them enough to soften them slightly. The soft peaches go so well with the crunchy tomatoes.
Your peaches should be ripe before grilling for the best results. You’ll know they’re ripe enough when they’re slightly soft to the tough (but not too soft).
You don’t have to remove the skin on peaches, especially when grilling. We slice them into wedges and grill them with the cut side down. This is typically how you grill peaches when they’re cut in half as well.
Grill the peaches for about 3 minutes on each side or until they’re soft with grill marks on each side.
If you make this recipe, I’d love for you to give it a star rating ★ below. I’d love to hear from you! You can also tag me on Instagram so I can see it!
More Fresh Salads
If you like adding grilled produce to your salads, try this grilled zucchini salad next. It’s the perfect recipe to make with fresh zucchini for a weeknight side or summer BBQ.
This peach burrata salad is bursting with fresh tomatoes and creamy burrata cheese (or fresh mozzarella). It’s topped with a delicious balsamic vinaigrette dressing and fresh basil, and served up in less than 15 minutes!
Another one of our favorite summer salads is this cucumber tomato avocado salad. Serve it on a bed of crisp arugula and add feta cheese on top of the salad to it to make it even better!
This shaved brussel sprout salad is topped with crisp apples, avocado, crunchy walnuts, chopped dates or cranberries, and creamy goat cheese. It makes a great side dish or a main dish by adding grilled chicken or fish.
I’m a sucker for fresh strawberries in the spring and summer and this strawberry spinach salad is such a great and healthy one to take to a cookout or make for lunches. If you’ve got a few fresh ingredients you can make this recipe in no time. Swap in sliced almonds if you’re not a fan of pecans. Add fresh blueberries for even more sweetness and fresh mint for more flavor.
Grilled Peach Salad with Basil Vinaigrette
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Ingredients
Grilled peach salad
- 2 peaches sliced into wedges
- 1 tablespoon olive oil
- 8 ounces leafy greens (we used a mix of arugula, spinach and butter lettuce)
- 1/4 cup thinly sliced red onion (about 1/4 a large red onion)
- 1 cup cherry tomatoes sliced lengthwise
- 1 medium avocado diced
- 4 ounces goat cheese (could swap for feta cheese)
- 1/3 cup roasted, salted pistachios roughly chopped
Basil vinaigrette
- 1/2 cup olive oil or avocado oil
- 1/4 cup apple cider vinegar
- 2 1/2 tablespoons raw honey
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon kosher salt
- 1/4 cup fresh chopped basil
Instructions
Grill the peaches
- Add the sliced peaches to a medium bowl with olive oil and toss to gently to coat. Heat the grill to medium high and place the peaches evenly on the grill grates and cook for 2-3 minutes then carefully flip and cook for 2-3 minutes on the other side, or until the peaches are soft with light grill marks. Remove the peaches to a plate to cool slightly.
Make the dressing
- Add all of the dressing ingredients to a jar with a lid and shake well. You could also add them to a tall measuring glass and stir well with a small whisk or fork. Set the dressing aside.
Make the grilled peach salad
- Add the greens to a large serving bowl. Pour 1/2 of the dressing over the greens and toss well to coat the greens in the dressing. Add the sliced red onion, chopped cherry tomatoes, diced avocado and grilled peaches on top of the greens. Crumble the goat cheese on top and finish with the chopped pistachios.
- Drizzle the other half of the dressing on top and serve. You could opt to save all of the dressing and serve it on the side to dress the salad individually.
Notes
Video
Equipment
- Outdoor or Indoor Grill
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
