This grilled peach and arugula salad is a delightful combination of seasonal sweetness and peppery greens topped with a tangy balsamic vinaigrette.
Grilling the peaches brings out their natural sugars and adds a smoky depth that pairs beautifully with fresh arugula and creamy cheese.
Perfect for a light lunch or a side salad at dinner, this recipe is simple, quick, and celebrates summer produce.
Why You’ll Love This Recipe
- Grilling peaches enhances their sweetness and adds a subtle smoky flavor that complements the peppery arugula.
- The balsamic vinaigrette balances sweet, tangy, and savory notes for a well-rounded dressing.
- The addition of nuts or cheese adds texture and richness, elevating this simple salad to something special.
Grilled Peach and Arugula Salad with Balsamic Vinaigrette
A fresh and vibrant summer salad featuring sweet grilled peaches, peppery arugula, tangy balsamic vinaigrette, and creamy goat cheese. A perfect blend of flavors that's easy to prepare.
- Prep time
- 10 minutes
- Cook time
- 8 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 ripe peaches, halved and pitted
- 2 tablespoons olive oil, divided
- 5 cups fresh arugula (about 4 ounces)
- 1/4 cup thinly sliced red onion
- 1/3 cup crumbled goat cheese or feta cheese
- 1/4 cup chopped toasted pecans or almonds (optional)
- For the balsamic vinaigrette:
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare and Grill Peaches Preheat a grill or grill pan to medium-high heat. Brush peach halves with 1 tablespoon olive oil. Place peaches cut side down on the grill and cook for 3-4 minutes until grill marks appear and peaches soften slightly. Flip and grill the skin side for an additional 2-3 minutes. Remove and cool slightly.
- Make the Balsamic Vinaigrette In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey. Slowly drizzle in the remaining 1 tablespoon olive oil while whisking until the dressing emulsifies. Season with salt and pepper to taste.
- Assemble the Salad In a large bowl, combine the arugula and sliced red onion. Drizzle with half of the vinaigrette and toss to coat. Arrange grilled peaches on top. Sprinkle with crumbled goat cheese and toasted nuts if using. Drizzle remaining vinaigrette over the salad.
Helpful Tips
- Choose ripe but firm peaches to ensure they hold their shape while grilling.
- If you don't have a grill, a grill pan or broiler can be used to achieve similar results.
- For a vegan version, omit cheese or use a plant-based alternative.
- Serve immediately for the best texture and flavor, as arugula can wilt if dressed too far ahead.
Storage and Make-Ahead
Store leftover salad components separately: keep grilled peaches in an airtight container in the refrigerator for up to 2 days.
Arugula and dressing should be stored separately and combined just before serving to avoid sogginess.
Salad is best enjoyed fresh; leftover assembled salad can be refrigerated for up to 6 hours but may become soggy.
Frequently Asked Questions
Can I use other greens instead of arugula?
Yes, baby spinach, mixed greens, or watercress can be used, but arugula's peppery flavor pairs best with the sweet peaches.
How do I know when peaches are ripe for grilling?
Look for peaches that give slightly to gentle pressure but are not overly soft or mushy for the best grilling texture.
Can I prepare the vinaigrette ahead of time?
Yes, the vinaigrette can be made up to 3 days in advance and stored in the refrigerator. Whisk again before using.
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