Grilled Peach Salad
Warm, caramelized peach halves on a bed of peppery arugula with crumbled feta, candied pecans, and a honey balsamic vinaigrette. Sweet, smoky, salty, and tangy all in one forkful, and ready in under 30 minutes.
Equipment
- Outdoor grill or grill pan
- Large mixing bowl
- Pastry brush - For oiling peaches
- Small mason jar or dressing bottle - For making the vinaigrette
- Chef's Knife and Cutting Board
- Tongs - For flipping peaches on the grill
- Salad serving bowl
- Whisk
Ingredients
- 3 large peaches - about 1.5 lbs or 680g, halved and pitted
- 5 oz baby arugula - 140g
- 4 oz crumbled feta cheese - 113g
- ½ cup candied pecans - 60g
- ¼ red onion - thinly sliced
- 1 tablespoon olive oil - for brushing peaches
Honey Balsamic Dressing
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 garlic clove - minced
- ¼ cup extra virgin olive oil - 60ml
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Combine balsamic vinegar, honey, Dijon mustard, and garlic in a jar. Drizzle in olive oil while shaking or whisking until emulsified. Season with salt and pepper.
- Select ripe but firm peaches. Halve and pit them, then brush the cut sides generously with olive oil.
- Preheat grill or grill pan to medium-high heat. Place peaches cut-side down and grill for 2-3 minutes until caramelized. Flip and grill the skin side for 1-2 minutes more.
- Slice the red onion paper-thin. Soak in cold water for 10 minutes if you prefer a milder flavor, then pat dry.
- Place arugula in a large bowl and toss with half the dressing. Arrange grilled peach slices on top, then scatter with red onion, feta, and candied pecans.
- Drizzle with remaining dressing and serve immediately while peaches are still warm.
Notes
- Choose peaches that are ripe but still slightly firm. Freestone varieties like Red Haven or O'Henry are easiest to pit.
- Dry your arugula thoroughly in a salad spinner to prevent the dressing from becoming watery.
- Make the dressing up to 3 days ahead. The flavors deepen as it sits in the refrigerator.
- If you don't have a grill, use a cast iron grill pan or regular skillet over medium-high heat.
- Substitute goat cheese or blue cheese for feta, or use a vegan alternative with maple syrup instead of honey.
- Add grilled chicken, salmon, or shrimp for a protein-packed main course.
- Toast walnuts, almonds, or pistachios instead of pecans for a different crunch.
- Assemble just before serving. The arugula will wilt within 20-30 minutes once dressed.
- Store leftover grilled peaches in an airtight container in the fridge for up to 2 days. Reheat briefly in a skillet before adding to salad.
- For a more substantial meal, toss in cooked farro, quinoa, or orzo.