Description
This refreshing Grilled Peach Salad with Basil Vinaigrette combines sweet, lightly charred peaches with creamy goat cheese, vibrant greens, crunchy pistachios, and a homemade basil vinaigrette for a perfect summer salad. It’s easy to prepare, bursting with flavor, and ideal for a light lunch, dinner, or stunning side dish.
Ingredients
Grilled Peach Salad
- 2 ripe but firm peaches, sliced into 8 wedges
- 1 tablespoon olive oil
- 8 ounces leafy greens (arugula, spinach, and/or butter lettuce)
- 1/4 cup thinly sliced red onion (about 1/4 of a large red onion)
- 1 cup cherry tomatoes, sliced lengthwise
- 1 medium avocado, diced
- 4 ounces goat cheese (or feta cheese, for variation)
- 1/3 cup roasted salted pistachios, roughly chopped
Basil Vinaigrette
- 1/2 cup olive oil or avocado oil
- 1/4 cup apple cider vinegar
- 2 1/2 tablespoons raw honey
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon kosher salt
- 1/4 cup fresh chopped basil
Instructions
- Grill the Peaches: Add the sliced peaches to a medium bowl with olive oil and toss gently to coat. Heat the grill to medium-high (375-425°F). Place the peaches evenly on the grill grates and cook for 2–3 minutes per side, until soft with light grill marks. Remove the peaches to a plate to cool slightly.
- Make the Basil Vinaigrette: Add all the vinaigrette ingredients to a jar with a lid and shake well. Alternatively, combine them in a tall measuring glass and whisk with a small whisk or fork. Set the dressing aside.
- Assemble the Salad: Add the leafy greens to a large serving bowl. Pour half of the vinaigrette over the greens and toss well to coat. Arrange the red onion, cherry tomatoes, diced avocado, and grilled peaches over the top.
- Finish & Serve: Crumble the goat cheese over the salad and sprinkle with chopped pistachios. Drizzle the remaining vinaigrette on top, or serve it on the side if preferred. Serve immediately and enjoy!
Notes
- Storage: If you plan on leftovers, dress individual portions as you serve. Store undressed salad in an airtight container for up to 3 days, and keep the dressing separate in a jar with a lid.
- Dairy-Free Option: Omit the goat cheese for a dairy-free salad.
- Cheese Swap: Feta cheese can substitute for goat cheese if desired.
- Pistachio Alternative: Try toasted almonds or walnuts if pistachios are unavailable.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salads
- Method: Grilling
- Cuisine: American, Summer
Nutrition
- Serving Size: 1/4 of salad with dressing
- Calories: 390
- Sugar: 14g
- Sodium: 520mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
