Grilled Peach Salad
A vibrant salad featuring grilled peaches, peppery arugula, creamy feta, and a zesty vinaigrette—perfect for summer gatherings.
Ingredients
Vinaigrette
- 2 tbsp apple cider vinegar Feel free to substitute with lemon juice for a lighter taste.
- 2 tbsp maple syrup A natural sweetener that pairs beautifully with the tangy dressing. Agave syrup can substitute in a pinch.
- 1 tbsp extra virgin olive oil Opt for high-quality olive oil for a richer flavor.
- 1 tbsp Dijon mustard Add depth and a bit of heat. Whole grain mustard can be used for a coarser texture.
- ¼ tsp salt Essential to enhance all the flavors.
- ¼ tsp red chili flakes For a hint of spice! Adjust to your preference.
Salad
- 4 pieces peaches (halved and pitted) Choose ripe but firm peaches for the best grilling experience.
- 2 cups arugula Provides a peppery kick.
- 1 cup basil leaves (thinly sliced or torn) Adds fresh herbal notes.
- 1 cup red onion (thinly sliced) Brings sweetness. Consider using shallots for a milder flavor.
- ½ cup walnuts (toasted) Toasting elevates their flavor. Pecans could be used as an alternative.
- ½ cup feta cheese (crumbled) The creamy saltiness is key. Tofu feta works for a vegan spin.
Instructions
Preparation
- Start by halving each peach along the natural seam and gently twisting to remove the pit.
- Preheat the grill to medium-high (about 400°F).
Grilling
- Lightly brush the cut sides of the peach halves and grill grates with olive oil to prevent sticking.
- Place the peach halves, cut side down, on the grill. Grill for about 3-4 minutes without moving them for those beautiful grill marks.
- Remove peaches from the grill and let them cool to room temperature.
Making Vinaigrette
- In a small bowl or a mason jar, combine apple cider vinegar, maple syrup, olive oil, Dijon mustard, salt, and red chili flakes. Whisk together until well combined.
Assembling the Salad
- In a large bowl, combine arugula, basil, red onion, walnuts, grilled peaches, and feta cheese.
- Drizzle vinaigrette on top and toss gently to combine.
Serving
- Enjoy the salad immediately while it’s still fresh and vibrant.
Notes
If desired, add a drizzle of balsamic reduction for a beautiful finishing touch. Store leftovers in an airtight container in the fridge for up to 2 days. To prevent wilting, store the dressing separately until ready to serve.