Grilled Peach Salad
Tomas Kauer - News Writer and Moderator 
A salad with grilled peaches does not need a complicated dressing. Halve the peaches, brush with olive oil, grill until charred and soft, then lay them over mixed greens with crumbled feta, toasted pecans, salt, pepper, and a drizzle of balsamic glaze. The peaches caramelize on the grill and turn jammy at the edges. That natural sweetness against salty feta and nutty pecans is all the dressing this salad needs. We keep making this on repeat all summer.
Balsamic glaze is thick, syrupy, and sweet. It clings to the peaches and greens rather than pooling at the bottom of the bowl like a vinaigrette would. Use it sparingly. A thin drizzle across the top is enough. More than that and you overpower the grilled peach flavor you worked to develop.
Tips for Grilling Peaches
Choose firm, ripe peaches
Soft peaches fall apart on the grill. You want peaches that are ripe enough to smell fragrant but firm enough to hold their shape when halved.
Press gently with your thumb. A slight give is good. If your thumb sinks in, eat that peach over the sink and grill a firmer one.
Grill cut-side down first
Place the peach halves cut-side down on a hot, oiled grill. Do not move them for 2 to 3 minutes. The direct heat caramelizes the exposed sugars.
Flip once. The skin side only needs a minute. The goal is char marks and warmth, not cooking the peach all the way through. It should still be slightly firm.
Grilled Peach Salad
-
Total Time: 15 minutes -
Yield: Serves 4 -
Diet: Vegetarian
Print Recipe
Pin RecipeDescription
Celebrate the abundance of summer fruits with a delectable grilled peach salad, perfect for the grilling season.
Ingredients
- 3 ripe peaches, halved and pitted
- 2 tablespoons olive oil
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pecans
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Brush the peach halves with olive oil and place them on the grill, cut side down.
- Grill for about 4-5 minutes until grill marks appear and peaches are slightly softened.
- Remove peaches from the grill and let them cool slightly.
- In a large bowl, combine mixed greens, crumbled feta, and toasted pecans.
- Slice the grilled peaches and add to the salad.
- Drizzle with balsamic glaze and season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Category: Salad
Method: Grilling
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12
- Sodium: 150
- Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 3
Frequently Asked Questions
Can I use a grill pan?
Yes. Heat the grill pan over high heat until smoking. The peaches will get grill marks and some caramelization, though less smokiness than an outdoor grill.
Can I use a different nut?
Walnuts, almonds, or pistachios all work. Toast them in a dry skillet first. Raw nuts are flat in flavor compared to toasted ones.
Can I substitute the balsamic glaze?
A balsamic reduction works. Simmer balsamic vinegar over low heat until it thickens to a syrup. Honey-lemon dressing is an alternative, though the flavor profile changes noticeably.
If You Liked This Recipe, You’ll Love These
- Grilled Halloumi and Peach Panzanella
- Grilled Pork Chops with Peach Salad
- Burrata Nectarine Salad by Chef Helene Henderson
- Peach and Feta Salad with Lavender Dressing
The post Grilled Peach Salad appeared first on Honest Cooking and Travel.
