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Grilled peach salad with basil, arugula, blueberries and goat cheese in a large serving tray garnished with slivered almonds.
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5 from 1 vote

Grilled Peach Salad Recipe (with Basil Vinaigrette)

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Salad
Cuisine: Seasonal
Diet: Vegetarian
Servings: 6 servings
Author: Luay Ghafari
Cost: $15

Equipment

  • Grill pan or outdoor grill

Ingredients

Basil Vinaigrette

  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Red wine vinegar
  • ½ tsp Kosher salt
  • ¼ tsp 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 tbsp Slivered or sliced almonds
  • Basil leaves for garnish

Instructions

  • Make the Basil Vinaigrette. In a small food processor or blender, combine 3 tbsp Extra virgin olive oil, 2 tbsp Red wine vinegar, ½ tsp Kosher salt, ¼ tsp 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 tbsp Slivered or sliced almonds over the arugula. Drizzle with the remaining vinaigrette. Top with a few Basil leaves for garnish and serve immediately.

Notes

Refer to the post above for step by step recipe photos, helpful tips and menu suggestions. 
Key Ingredient 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

Calories: 187kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 379mg | Potassium: 273mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1102IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 1mg