Peach and Arugula Salad
This Summer Grilled Peach and Arugula Salad with Balsamic Vinaigrette is the perfect embodiment of seasonal eating at its finest. When peaches are at their peak sweetness and juiciness, grilling them intensifies their natural sugars and adds a beautiful caramelized flavor that pairs magically with peppery arugula.
The combination of warm, smoky grilled peaches with cool, crisp greens creates a delightful temperature contrast that’s both refreshing and satisfying. This grilled peach salad recipe is incredibly versatile – perfect as a light lunch, impressive side dish for summer barbecues, or even a starter for dinner parties. With just a handful of fresh ingredients and minimal cooking time, you’ll have a restaurant-quality salad that celebrates the best of summer produce.
❤️ Why You’ll Love This Recipe
- 🍽️ Perfect Balance – Sweet grilled peaches, peppery arugula, tangy goat cheese, and crunchy walnuts create a symphony of flavors and textures
- ⏱️ Quick & Easy – Ready in just 20 minutes with minimal prep work and simple grilling technique
- ✨ Impressive Presentation – Beautiful enough for special occasions yet easy enough for weeknight dinners
- 👨👩👧👦 Customizable – Easily adapt with different nuts, cheeses, or greens based on preferences or what’s in your pantry
Summer Grilled Peach and Arugula Salad
Ingredients
- 4 ripe but firm peaches, halved and pitted
- 5 oz (about 6 cups) fresh baby arugula
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
- 1/4 cup extra virgin olive oil, divided
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 small shallot, finely minced
- 1 tbsp honey or maple syrup
- 1/2 tsp sea salt, divided
- 1/4 tsp freshly ground black pepper
- Optional: Fresh basil or mint leaves for garnish
Instructions
- Prepare the vinaigrette: In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, minced shallot, honey, 1/4 teaspoon sea salt, and black pepper. Slowly drizzle in 3 tablespoons olive oil while whisking continuously until emulsified. Set aside.
- Prep the peaches: Brush the cut sides of peach halves with remaining 1 tablespoon olive oil. Sprinkle lightly with remaining 1/4 teaspoon sea salt.
- Grill the peaches: Preheat grill or grill pan to medium-high heat. Place peach halves cut-side down on the grill. Cook for 3-4 minutes until you see distinct grill marks and the peaches have caramelized. Flip carefully and grill for another 2-3 minutes on the skin side. Remove from heat and let cool slightly before slicing into wedges.
- Toast the walnuts: While peaches grill, place walnuts in a dry skillet over medium heat. Toast for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool before roughly chopping.
- Assemble the salad: In a large serving bowl, add baby arugula. Drizzle with about half of the balsamic vinaigrette and toss gently to coat. Arrange grilled peach wedges over the arugula.
- Add toppings: Sprinkle crumbled goat cheese and toasted walnuts evenly over the salad. Drizzle with remaining vinaigrette to taste. Garnish with fresh basil or mint leaves if desired.
- Serve immediately: This Summer Grilled Peach and Arugula Salad is best served right after assembly while the peaches are still slightly warm. Enjoy as a main course or side dish.
💡 CHEF’S TIP: For perfect grill marks, make sure your grill or grill pan is properly preheated and clean. Don’t move the peaches for the first 2 minutes of cooking – this ensures those beautiful caramelized lines. If peaches are very ripe, reduce cooking time slightly to prevent them from becoming too soft.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 315 kcal |
| Protein | 9 g |
| Carbohydrates | 22 g |
| Fat | 23 g |
| Fiber | 4 g |
| Sugar | 17 g |
| Sodium | 380 mg |
❓ Frequently Asked Questions
Can I make this grilled peach salad without a grill?
Absolutely! If you don’t have access to a grill or grill pan, you can use a regular skillet or even broil the peaches. For skillet method: Heat a heavy-bottomed skillet over medium-high heat, add a tiny bit of oil, and cook peach halves cut-side down for 3-4 minutes until caramelized. For broiling: Place peaches on a baking sheet cut-side up, brush with oil, and broil for 4-5 minutes until edges are slightly charred.
What can I substitute for goat cheese in this recipe?
Several excellent alternatives work well with this Summer Grilled Peach and Arugula Salad recipe with balsamic vinaigrette. Try feta cheese for a saltier tang, burrata for creaminess, blue cheese for stronger flavor, or fresh mozzarella for milder taste. For vegan options, try dairy-free feta or omit cheese entirely and add extra nuts or avocado.
How far in advance can I prepare this salad?
You can prepare components ahead of time: Make the balsamic vinaigrette up to 3 days in advance (store refrigerated). Toast walnuts up to a week ahead. Grill peaches up to 2 hours before serving (store at room temperature). Assemble the salad just before serving to keep arugula crisp and peaches at their best texture.
Conclusion
This Grilled Peach Salad truly captures the essence of summer in every bite. The combination of smoky-sweet grilled peaches with peppery arugula creates a flavor profile that’s both sophisticated and refreshingly simple. Whether you’re hosting a backyard barbecue, looking for a quick lunch, or wanting to impress dinner guests, this Summer grilled peach and arugula salad recipe with balsamic vinaigrette delivers on all fronts.
The beauty of this recipe lies in its flexibility – feel free to add grilled chicken for protein, swap walnuts for pecans or almonds, or try different greens like spinach or mixed baby greens. Each variation brings its own delightful twist while maintaining the star quality of those gorgeous grilled peaches.
For more delicious recipes and summer salad inspiration, visit our collection.
