Grilled Peach Basil Salad

This grilled peach salad celebrates everything I love about summer eating sweet caramelized peaches mix with crisp greens creamy goat cheese salty pistachios and juicy tomatoes all finished with a bright basil vinaigrette It comes together quickly yet feels like something special whether you are serving guests or enjoying a quiet dinner on the porch

The first time I tried grilling peaches it was a revelation That hint of smokiness with their sweetness instantly made this my favorite salad for warm nights It is requested so often my family now refers to it as the Sunday salad

Ingredients

• Ripe but firm peaches: Choose peaches just soft to the touch but not mushy the firmness helps them hold up on the grill Look for a fragrant peach for top flavor
• Olive oil: Coats the peaches for grilling and forms the base of the vinaigrette Go for extra virgin for the boldest flavor
• Leafy greens: A mix of arugula spinach and butter lettuce gives a variety of textures and flavors Choose greens that are crisp and very fresh
• Red onion: Sliced thin to bring bite and a bit of sweetness When shopping pick onions with shiny tight skin and no soft spots
• Cherry tomatoes: Look for tomatoes that are firm and deeply colored for maximum flavor
• Avocado: Needs to be just ripe so it slices easily but is still creamy
• Goat cheese: Adds tangy creaminess Opt for a log you crumble yourself for the best texture and taste Or use feta for a saltier kick
• Roasted salted pistachios: Bring satisfying crunch and a nutty note Check for bright green color and a fresh smell in the nut aisle
• Basil: Leaves must be vibrant and fragrant as they are key to the vinaigrette Choose unwilted bunches
• Apple cider vinegar: Gives tang to balance the honey in the vinaigrette Go for unfiltered if possible for more complexity
• Raw honey: Adds floral sweetness and helps the vinaigrette emulsify Seek local honey for unique flavor
• Dijon mustard: Lends subtle heat and helps blend the vinaigrette smoothly
• Kosher salt: Balances and lifts all the other flavors

Step by Step Instructions

Grill the Peaches:

Toss peach wedges gently with olive oil in a mixing bowl so the fruit is lightly coated Heat the grill to medium high so you hear a sizzle when placing the fruit Place peaches cut side down directly on the grates Grill for about two to three minutes per side just until pronounced grill marks appear and the peaches are tender but not falling apart Carefully transfer to a plate and let cool slightly before adding to the salad

Prepare the Basil Vinaigrette:

In a jar or measuring glass combine olive oil apple cider vinegar raw honey dijon mustard kosher salt and finely chopped basil either shake vigorously with a lid or whisk until the dressing looks glossy and all ingredients are well combined The basil should be evenly distributed in the vinaigrette Taste and adjust seasoning if needed keep the dressing aside

Assemble the Salad:

In a deep wide serving bowl add your chosen greens Pour about half the vinaigrette over and toss thoroughly with clean hands or large salad tongs so every leaf is coated Layer on sliced red onion cherry tomatoes diced avocado and grilled peaches Scatter crumbled goat cheese and pistachios over the top

Dress and Serve:

Drizzle the remaining vinaigrette over the entire salad just before serving for a glossy finish Serve immediately to keep everything fresh bright and crisp For gatherings provide the dressing on the side so guests can add as they like

Save

Every time I make this salad I look forward to the first bite of grilled peach The flavor reminds me of long evenings outside as the sun sets I have fond memories of making this with my kids snacking on slices of peach as we built the salad together

Storage Tips

For best results store the salad and dressing separately Undressed salad stays crisp in an airtight container for up to three days Refrigerate the vinaigrette in a jar with a lid Avoid adding avocado and dressing to the whole salad until right before serving to keep them from browning and wilting

Ingredient Substitutions

Feta cheese works beautifully in place of goat cheese for more tang Walnuts or pecans can be swapped for pistachios for a different crunch Stone fruits like nectarines or plums grill equally well if peaches are not in season Try spinach only for a milder green base

Serving Suggestions

This salad pairs well with grilled chicken pan seared fish or as a picnic lunch on its own Serve it as a starter for a summer barbecue or beside pasta with lemony flavors The vibrant colors also make it perfect for special occasions or a brunch spread

A Bit of History

Grilling fruit is a tradition seen in many cuisines and it enhances both fragrance and flavor The use of fresh basil in the dressing nods to Mediterranean influences where summer herbs brighten even simple dishes Combining fruit cheese and greens shows how contemporary salads can be both healthful and elegant

Recipe FAQs

→ How ripe should the peaches be for grilling?

Choose peaches that are ripe yet still firm, so they hold their shape on the grill and develop great flavor without falling apart.

→ Can I substitute another cheese for goat cheese?

Yes, feta cheese is a great alternative that offers a similar creamy texture and tangy flavor profile.

→ Can I make the salad ahead of time?

You can prep ingredients ahead, but for best texture, assemble the salad and add the dressing just before serving.

→ Is this dish suitable for dairy-free diets?

Absolutely—simply omit the goat cheese or use a dairy-free cheese alternative for a fully dairy-free option.

→ How should leftovers be stored?

Store salad and dressing separately in airtight containers in the fridge for up to three days to keep the greens crisp.