This Grilled Peach Salad is my go-to when I want something fresh, colorful, and absolutely packed with flavor. Sweet, juicy peaches, smoky from the grill, tossed with peppery arugula, creamy goat cheese, and a tangy basil vinaigrette. It comes together really quickly and is a showstopper. Perfect for your next dinner party in the garden.
Serve it with one of my other seasonal summer recipes or grilling recipes. I think it goes perfectly with grilled proteins like my Grilled Beef Shish Kebabs or Harissa Chicken Skewers.
Table of Contents
Why This Recipe Works
- Quick and easy: You only need about 20 minutes from start to finish. Grill the peaches, whip up the vinaigrette, and assemble. Simple like many of my other Salad Recipes.
- Take Advantage of Peach Season: Peaches and basil are at their peak in late summer, making this salad a bright and refreshing choice. Try some of my other peach recipes: Peach Blueberry Galette or Peach Caprese Salad.
- Pairing-friendly: Works beautifully as a starter, side, or light main dish. Pair it with grilled chicken, crusty bread, or a glass of crisp white wine.
Ingredients
This recipe comes together with some pretty simple ingredients. I would recommend making it in the summer months when summer peaches are at their peak, but it’ll work year-round. Here’s what you will need:
- Fresh Peaches: Fresh, ripe peaches are key. Nectarines work in a pinch. If you buy peaches and they still feel firm, let them ripen on the counter for a day or two before making this recipe. It’ll be easier to quarter them when they are ripe. Just like in my Grilled Corn Peach Salad. Do not make this recipe with canned peaches.
- Fresh Blueberries: Adds a sweet pop of color and flavor. I have also made a variation of this recipe with blackberries.
- Baby Arugula: For that peppery bite. Baby spinach or mixed greens can be subbed.
- Goat cheese: Creamy and tangy. I think the flavor of goat cheese works really well with the sweet peaches and peppery arugula. But Greek Feta cheese is a great alternative. Creamy burrata or fresh mozzarella also works. If you have goat cheese and are looking for other ideas, try my Goat Cheese Bruschetta recipe.
- Almonds: Toasted for crunch. Walnuts or crunchy pecans are also lovely here. I have made a variation of this recipe with pepitas (pumpkin seeds).
- Fresh Herbs: Fresh basil leaves are key, both in the vinaigrette and as garnish. I recommend using basil; there isn’t really a good substitute here.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Grilled Peach Salad Recipe
Step 1. Make the Basil Vinaigrette. In a small food processor or blender, combine olive oil, red wine vinegar, salt, black pepper, and fresh basil leaves. Blend until smooth and set aside.
Step 2. Grill the Peaches. Slice the peaches and grill them on a preheated grill pan or BBQ until charred and tender, about 2–3 minutes per side. You want the peaches to have some grill marks on the cut side.
Step 3. Dress the Arugula. In a large bowl, toss the arugula with half of the basil vinaigrette. Arrange it as the base on your serving platter. You can just toss the arugula directly in the serving platter.
Step 4. Assemble the Salad. Layer the grilled peaches, blueberries, cherry tomatoes, goat cheese, and almonds over the arugula. Drizzle with the remaining vinaigrette. Top with a few extra basil leaves and serve immediately.
Pairing and Menu Ideas
This is an excellent summer salad to serve as a starter or as a side with one of my grilled or roasted Mediterranean or Middle Eastern protein recipes. Serve it with:
- Greek Souvlaki Skewers
- Chicken Shish Tawook
- Beef Kofta or Chicken Kofta
- Persian Kebab Koobideh
- Harissa Chicken Skewers
- Chicken Shawarma
- One-Pan Greek Lemon Chicken and Potatoes
- Grilled Garlic Shrimp Skewers
Expert Tips
- Use ripe but firm peaches so they hold up on the grill without getting mushy.
- Use Thick slices. Cut your peaches into quarters. If you cut the slices any smaller, they may end up falling apart on the grill.
- Oil the grill pan or grill grates to prevent the peaches from sticking. A light spray of cooking oil should do it. Or you can toss the peach wedges in a teaspoon of vegetable oil before grilling.
- Double the vinaigrette and keep it in the fridge for up to a week. It’s amazing on everything.
- Make it your own. This recipe is highly adaptable. Add in sliced red onions or salty prosciutto. Or use balsamic vinegar, white wine vinegar, lemon juice or lime juice instead of the red wine vinegar. You can sweeten the dressing with maple syrup or honey.
Recipe FAQs
Yes! Grill the peaches and make the vinaigrette up to a day in advance. Assemble just before serving to keep everything fresh.
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible.
Other Salad Recipes
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Grilled Peach Salad Recipe (with Basil Vinaigrette)
Equipment
- Grill pan or outdoor grill
Ingredients
Basil Vinaigrette
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Red wine vinegar
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- ¼ cup Basil leaves (packed)
Salad Ingredients
- 3 Peaches (quartered)
- 6 cups Arugula
- 1 cup Blueberries
- 1 cup Cherry tomatoes (halved)
- ½ cup Goat cheese (crumbled)
- 2 tablespoon Slivered or sliced almonds
- Basil leaves for garnish
Instructions
- Make the Basil Vinaigrette. In a small food processor or blender, combine 3 tablespoon Extra virgin olive oil, 2 tablespoon Red wine vinegar, ½ teaspoon Kosher salt, ¼ teaspoon Black pepper, and ¼ cup Basil leaves (packed). Blend until smooth and set aside.
- Grill the Peaches. Grill 3 Peaches (quartered) on a preheated and lightly oiled grill pan or BBQ until charred and tender, about 2–3 minutes per side. You want the peaches to have some grill marks on the cut side.
- Dress the Arugula. In a large bowl, toss 6 cups Arugula with half of the basil vinaigrette. Arrange it as the base on your serving platter. You can just toss the arugula directly in the serving platter. Taste the arugula and decide if you want to add more salt.
- Assemble the Salad. Layer the grilled peaches, 1 cup Blueberries, 1 cup Cherry tomatoes (halved), ½ cup Goat cheese (crumbled), and 2 tablespoon Slivered or sliced almonds over the arugula. Drizzle with the remaining vinaigrette. Top with a few Basil leaves for garnish and serve immediately.
Notes
- Fresh Peaches: Fresh, ripe peaches are key. Nectarines work in a pinch. If you buy peaches and they still feel firm, let them ripen on the counter for a day or two before making this recipe. It’ll be easier to quarter them when they are ripe.
- Fresh Blueberries: Adds a sweet pop of color and flavor. I have also made a variation of this recipe with blackberries.
- Baby Arugula: For that peppery bite. Baby spinach or mixed greens can be subbed.
- Goat cheese: Creamy and tangy. I think the flavor of goat cheese works really well with the sweet peaches and peppery arugula. But Greek Feta cheese is a great alternative. Creamy burrata or fresh mozzarella also works. I
- Almonds: Toasted for crunch. Walnuts or crunchy pecans are also lovely here. I have made a variation of this recipe with pepitas (pumpkin seeds).
- Fresh Herbs: Fresh basil leaves are key, both in the vinaigrette and as garnish. I recommend using basil; there isn’t really a good substitute here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
