Grilled Peach Salad with Basil Vinaigrette
This grilled peach salad is the ultimate summer side—sweet grilled peaches paired with greens, creamy cheese, and a tangy basil vinaigrette drizzle. It’s light, vibrant, and comes together in minutes for an easy dish for entertaining a simple weeknight meal.
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Servings: 6 servings
INGREDIENTS
Grilled Peach Salad
- 2 ripe but firm peaches sliced into 8 wedges
- 1 tablespoon olive oil
- 8 ounces leafy greens (I 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 heat (375-425°F) 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.2 ripe but firm peaches, 1 tablespoon olive oil
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.1/2 cup olive 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
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.8 ounces leafy greens, 1/4 cup thinly sliced red onion, 1 cup cherry tomatoes, 1 medium avocado, 4 ounces goat cheese, 1/3 cup roasted salted 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.
Recipe Equipment
Outdoor or Indoor Grill
Notes
Storage: if you plan to have leftovers, put the dressing on individually when serving. Store the salad (without the dressing) in an air tight container for up to 3 days. Store the dressing separately in a jar with a lid.
Dairy-free: omit the goat cheese.
Nutrition
Serving: 1serving | Calories: 376kcal | Carbohydrates: 19.2g | Protein: 7.5g | Fat: 32g | Cholesterol: 8.7mg | Sodium: 432mg | Fiber: 4.5g | Sugar: 13.1g | Vitamin A: 301IU | Vitamin C: 23mg
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