Grilled peaches ain’t just for dessert, boos. Every summer I feel like peaches get boxed into peach pies, peach cobbler, or peach ice cream, but they can do WAY more than that. This grilled peach salad brings together that sweet, caramelized flavor with peppery arugula, goat cheese, fresh basil, and a bright citrus dressing. No notes, y’all. So swing by your local farmer’s market, grab some ripe peaches, and get into it!
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How to Make Grilled Peach Salad
These step-by-step photos show how to make a grilled peach and arugula salad, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Grilled Peach Salad Recipe
1. Whisk the citrus vinaigrette until smooth
Let it rest so the shallots soften and the flavors meld together.
2. Slice the peaches and brush them lightly with oil
Cook until grill marks form and the fruit is tender.
3. Toss the arugula with part of the citrus dressing
Coat the greens lightly.
4. Top the salad with the grilled peaches
Add tomatoes, basil, and goat cheese, then drizzle the remaining dressing over your summer grilled peach salad before serving.
PRO TIP: If you’re not feeling the grill today, don’t skip peach season boos! Go make my peach and burrata salad instead. It’s just as easy and packed with juicy summer flavor.
Full Grilled Peach Salad Recipe
Grilled Peach Salad Recipe
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Equipment
- Grill
Ingredients
Citrus Dressing
- 3 tablespoons olive oil
- 2 teaspoons lemon juice
- 1 tablespoon fresh orange juice
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1 tablespoon shallot minced
- 1/2 teaspoon fresh garlic grated
- 1 teaspoon honey
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad
- 5 cups arugula
- 2 medium peaches sliced, grilled
- 1 cup cherry tomatoes halved
- 1/3 cup goat cheese crumbled
- 1/4 cup fresh basil leaves torn or sliced thin
Instructions
Make the Dressing
- In a small bowl or jar, whisk together the olive oil, lemon juice, orange juice, Dijon mustard, red wine vinegar, shallot, garlic, honey, salt, and black pepper until smooth and slightly emulsified.
- Let the dressing sit for 5 to 10 minutes to allow the shallot to soften and the flavors to blend.
Grill the Peaches
- Preheat a grill or grill pan over medium-high heat.
- Cut the peaches into thick wedges. Lightly brush or toss them with just enough olive oil to give them a thin, even coating.
- Place the peaches cut-side down on the grill. Cook without moving them for 1 to 2 minutes, or until deep golden grill marks form.
- Turn and cook for another 1 to 2 minutes, until lightly softened and caramelized but not mushy.
- Remove the peaches from the grill and let them cool for 5 to 10 minutes so they do not wilt the arugula.
Assemble the Salad
- Place the arugula in a large serving bowl and toss with 2 to 3 tablespoons of the dressing, adding only enough to lightly coat the leaves.
- Top with the grilled peaches, cherry tomatoes, goat cheese, and basil.
- Drizzle with additional dressing as desired and serve immediately.
Notes
Nutrition
Recipe Tips
- Go peach picking if you can, boos. If you have a local orchard nearby, consider yourself lucky! If not, your farmer’s market is your next best bet. Look for peaches that smell sweet and give just a little when gently squeezed.
- Get that grill nice and hot. A clean, well-heated grill keeps the peaches from sticking, even if you’ve brushed them with oil.
- Hands off the peaches, y’all. Let them cook undisturbed so those gorgeous grill marks can develop. When it’s time to flip, I like using a spatula because it helps keep the marks intact.
- Taste your dressing before serving and adjust as needed. Add more citrus for extra brightness or honey if you like it sweeter.
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Serving Ideas
- Cookout Favorite: This peach salad with goat cheese has to be next to grilled meats boos. Serve it alongside grilled chimichurri chicken, steak, shrimp, wings, or ribs.
- Picnic Basket: Pack it up with fried chicken, pasta salad, sandwiches, fresh fruit, and a batch of lemonade. Just keep the dressing separate until ready to eat.
- Light Lunch: Pair it with salmon, tequila lime chicken, or a shrimp scampi pasta when you want something that won’t weigh you down.
- Peachy Dessert Spread: Peaches can absolutely hold their own in a savory dish, but they still make one heck of a dessert! Finish the meal with a peach crisp, fried peach pies, peach pound cake, peach cobbler cookies, peach crumb bars, or peach fritters.
Recipe Help
Sure can, boos! I make these peaches in my trusty cast iron grill pan whenever I don’t feel like firing up the grill.
Nope! The skin softens as the peaches cook, so there’s no need to peel them.
Pop them in a paper bag on the counter for a day or two. You can also toss a banana or apple in the bag with them. Once they’re ripe, move them to the fridge.
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