Grilled Peach Salad Recipe For Refreshing Afternoon Treat

Elevate your summer dining with a refreshing Grilled Peach Salad, where the smoke juiciness of grilled peaches pairs perfectly with crisp greens and berries.

Grilled Peach Salad Recipe

Indulge in the sweet warmth of summer with the Grilled Peach Salad, where caramelized peaches meet the cool contrast of mixed greens and fresh berries. This quick colourful salad is peppered with feta cheese and candied pecans, all drizzled with a homemade balsamic dressing. It’s not just a dish; perfect for your next picnic or barbecue.

Ingredients

For the salad

• 6 fresh peaches, ripe but firm
• Olive oil – for brushing the peaches
• ½ cup fresh blueberries
• ½ cup fresh blackberries
• 5 ounces mixed greens
• ½ cup feta cheese crumbles

Simple candied pecans

• ¼ cup light brown sugar
• 1 tablespoon water, plus more as needed
• 1 cup pecan halves
  A pinch of salt

Honey balsamic dressing

• 2 tablespoons balsamic vinegar
• ⅓ cup olive oil
• 1 clove garlic, finely minced
• 1 to 2 tablespoons honey – or to taste
• ½ teaspoon dijon mustard
• Salt and pepper to taste

Instructions

Make the candied pecans

• Heat a small skillet over medium-low heat, and melt brown sugar with the water. Add the pecans plus a pinch of salt to the skillet. Stir to coat the pecans in melted sugar for about 1-2 minutes. Transfer to a plate and let cool.

Make the honey balsamic dressing

• In a mason jar, combine all the honey balsamic dressing ingredients. Seal the mason jar with the lid and shake vigorously until evenly combined (emulsified). Set aside.

Prep and grill the peaches

• Cut the peaches: Insert a sharp knife along the natural line coming from the stem of the peach until you hit the pit in the center, and cut in half in this direction by rotating it around the knife.
• Separate each half and remove the pit.
• Then, cut each half into 2 or 3 thick wedges.
  Grill the peaches: Preheat grill to medium-high heat (it needs to be hot to minimize sticking) and oil the grates.
• Brush the sliced peaches on both sides with some olive oil. Grill each side for 2-3 minutes, undisturbed to allow grill marks to develop.
• Once ready, transfer to a plate.
• Tip: To flip the peaches, use a thin spatula and lift the peach from underneath to preserve the grill marks. Try not to use tongs.

Assemble the salad

• On a large platter, arrange a bed of mixed greens and top with blackberries, blueberries, grilled peaches, candied pecans, and crumbled feta. Drizzle with the prepared honey balsamic vinegar to taste. Enjoy!

Serving Suggestions

Here are some side-serving suggestions that would complement it well:

• Hawaiian Huli Huli Chicken
• Spatchcock BBQ Chicken
• Marinated Beef Kabobs
• Salmon Burgers with Garlic Herb Sauce
• Grilled Chicken Kabobs

Tips and Tricks

• Make sure the grill is preheated to medium-high heat and the grates are oiled.
• Shake the balsamic dressing ingredients vigorously in a mason jar to properly emulsify or mix them. You can also whisk the dressing in a bowl if preferred.
• Don’t cut the peaches too far in advance before grilling as they might release juices and become too soft, affecting the grilling process.
• Feel free to mix and match different types of berries, greens, and nuts according to preference. Cheese options like goat cheese, Gorgonzola, mozzarella, or burrata can be used instead of feta.