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Grilled Peach Salad Recipe

This grilled peach salad is made with a fresh citrus vinaigrette and fresh grilled peaches. Makes 4 side salads or 2 main entrees.
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Course: Salad
Servings: 4 side salads
Calories: 200kcal
Author: Jocelyn Delk Adams

Equipment

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

Store the salad ingredients and dressing separately for the best texture.
Refrigerate the grilled peaches, tomatoes, goat cheese, and dressing in separate airtight containers for up to 3 days. Store the arugula and basil in a dry container lined with paper towels.
Once dressed, the salad is best eaten immediately, as the arugula will wilt. Leftover assembled salad can be refrigerated for up to 1 day, but the texture will soften.

Nutrition

Calories: 200kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 191mg | Potassium: 302mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1305IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 1mg