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Grilled Peach Salad

A refreshing Grilled Peach Salad combining warm, juicy peaches with fresh greens, creamy feta, and a tangy vinaigrette, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 280
Ingredients Method Notes

Ingredients
  

For the vinaigrette
  • 2 tbsp apple cider vinegar Use unfiltered for extra flavor!
  • 2 tbsp maple syrup Adds a lovely natural sweetness.
  • 1 tbsp extra virgin olive oil Use the best quality for maximum flavor.
  • 1 tbsp Dijon mustard For a zesty kick.
  • ¼ tsp salt Enhances all the flavors.
  • ¼ tsp red chili flakes Optional, for a touch of heat.
For the salad
  • 4 peaches Halved and pitted; ripe but firm peaches are ideal.
  • 2 cups arugula Wash and dry well for a crisp texture.
  • 1 cup basil leaves Thinly sliced or torn; fresh is key.
  • 1 cup red onion Thinly sliced; soak in cold water for a milder flavor if desired.
  • ½ cup walnuts Toasted; try roasting for extra crunch.
  • ½ cup feta cheese Crumble; use dairy-free feta for a vegan option.

Method
 

Preparation
  1. Halve each peach with a sharp knife, slice along the natural seam to the pit, and lightly twist to remove the pits.
  2. Heat your grill to medium-high, about 400°F. Brush peach halves and grill grates with olive oil to prevent sticking.
Grilling
  1. Place peach halves on the grill cut side down. Grill without moving for about 3-4 minutes until grill marks appear. Remove and let cool.
Making the Vinaigrette
  1. In a small bowl, whisk together apple cider vinegar, maple syrup, extra virgin olive oil, Dijon mustard, salt, and red chili flakes, or shake in a mason jar.
Assembling the Salad
  1. In a large bowl, combine arugula, basil, sliced red onion, toasted walnuts, grilled peaches, and crumbled feta. Drizzle the vinaigrette over and toss gently.
Serving
  1. Serve immediately while peaches are still warm.

Notes

Make sure ingredients are at room temperature for best blending. For storage, keep components separate; salad is best fresh.