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This summer grilled peach salad combines juicy grilled peaches with fresh greens, creamy goat cheese, and a vibrant basil vinaigrette for the perfect warm-weather meal. The sweet caramelization from grilling the peaches transforms an ordinary salad into something truly spectacular.
I created this recipe during a particularly scorching summer when I needed something refreshing yet substantial. It quickly became our go-to dinner party starter, with guests always requesting the recipe before they leave.
Ingredients
- Peaches: Ripe but firm peaches provide the perfect sweetness and hold their shape when grilled
- Leafy greens: Fresh leafy greens create the perfect base for all the flavors to shine
- Red onion: Thinly sliced red onion adds a gentle bite that balances the sweet peaches
- Cherry tomatoes: Cherry tomatoes contribute bursts of juicy sweetness throughout each bite
- Avocado: Creamy avocado adds richness and a buttery texture
- Goat cheese: Goat cheese brings tangy creaminess that pairs beautifully with the fruit
- Pistachios: Roasted salted pistachios provide essential crunch and savory notes
- Olive oil: Olive oil helps peaches caramelize beautifully on the grill
- Apple cider vinegar: Apple cider vinegar in the dressing offers brightness that wakes up all the flavors
- Honey: Raw honey adds natural sweetness to balance the acidity in the dressing
- Dijon mustard: Dijon mustard helps emulsify the dressing and adds subtle complexity
- Fresh basil: Fresh basil infuses the vinaigrette with aromatic summer flavor
Step-by-Step Instructions
- Grill the Peaches:
- Gently toss peach wedges in olive oil until lightly coated. Heat your grill to medium high between 375425°F. Place peaches carefully on the grates and grill for 23 minutes per side. Watch for those beautiful caramelized grill marks but avoid overcooking. The peaches should soften slightly while maintaining their shape. Allow them to cool slightly before adding to the salad.
- Prepare the Basil Vinaigrette:
- Combine olive oil apple cider vinegar honey dijon mustard salt and fresh chopped basil in a jar with a tight fitting lid. Shake vigorously until the mixture emulsifies and becomes slightly thickened. The mustard helps bind the oil and vinegar together while the basil infuses the dressing with its aromatic oils. Let sit for a few minutes before using to allow flavors to meld.
- Assemble the Salad:
- Start with a large serving bowl and add your mixed greens. Pour half the dressing over the greens and toss thoroughly to ensure each leaf is lightly coated. This base layer of dressed greens ensures flavor in every bite. Layer the red onion cherry tomatoes diced avocado and your beautiful grilled peaches on top. Crumble goat cheese over everything and finish with a generous sprinkle of chopped pistachios.
- Finish and Serve:
- Drizzle the remaining dressing over the assembled salad just before serving. This final drizzle ensures the featured ingredients receive their share of the flavorful vinaigrette. For family style service I recommend this approach but when serving guests individually you can offer the remaining dressing on the side.
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Grilling the peaches is my secret technique for bringing out their natural sweetness. I discovered this method years ago during a backyard barbecue when we had an abundance of peaches from our farmers market. The heat caramelizes the fruit's natural sugars creating a deeper more complex flavor that elevates the entire dish.
Make Ahead Tips
While this salad is best assembled just before serving you can prepare many components ahead of time. Grill the peaches and refrigerate them for up to 24 hours. The dressing can be made up to three days in advance and stored in the refrigerator just bring to room temperature and shake well before using. Wash and dry your greens the morning of serving and store them wrapped in a clean kitchen towel in the refrigerator.
Perfect Peach Selection
Selecting the right peaches makes all the difference in this recipe. Look for fruit that yields slightly to gentle pressure but isn't soft. Too firm and they won't develop that wonderful juicy sweetness too soft and they'll fall apart on the grill. The perfect peach should have a fragrant aroma and no green undertones near the stem. If your peaches aren't quite ripe place them in a paper bag at room temperature for 12 days to accelerate the process.
Seasonal Variations
This versatile salad framework adapts beautifully throughout the growing season. In late spring substitute strawberries for the peaches and skip the grilling step. During early fall try grilled pears with blue cheese and walnuts instead of pistachios. Winter versions can feature citrus segments and pomegranate arils for color and sweetness. The basil vinaigrette works well with all these variations or can be adapted using other herbs like mint or tarragon.
Serving Suggestions
For a complete summer meal serve this salad alongside grilled chicken or fish. It pairs particularly well with simply seasoned protein that won't compete with its complex flavors. To transform it into a heartier main course add grilled shrimp or sliced grilled chicken breast directly to the salad. For entertaining I often serve it as part of a spread that includes crusty bread good quality olive oil and a selection of charcuterie.
Frequently Asked Questions
- → How do I grill peaches for the salad?
Slice ripe but firm peaches into wedges, coat with olive oil, and grill on medium-high heat for 2-3 minutes per side until soft with light grill marks.
- → Can I use a different cheese instead of goat cheese?
Yes, feta cheese is a great substitute if you prefer a different flavor or texture.
- → What greens work best for this salad?
A mix of arugula, spinach, and butter lettuce adds variety, but you can use any leafy greens you prefer.
- → How should I store the basil vinaigrette?
Store the dressing in an airtight container in the fridge for up to one week. Shake well before using.
- → Can I make this salad ahead of time?
You can prepare the components in advance, but wait to assemble the salad and add the dressing until just before serving.