Grilled Peach Basil Salad (Print)
Juicy grilled peaches, basil vinaigrette, creamy goat cheese, and vibrant greens make a lively summer dish.
# What You'll Need:
→ Grilled Peach Salad
01 -
2 ripe but firm peaches, sliced into 8 wedges
02 -
1 tablespoon olive oil
03 -
8 ounces leafy greens (arugula, spinach, and butter lettuce mix)
04 -
1/4 cup thinly sliced red onion
05 -
1 cup cherry tomatoes, sliced lengthwise
06 -
1 medium avocado, diced
07 -
4 ounces goat cheese or feta cheese
08 -
1/3 cup roasted salted pistachios, roughly chopped
→ Basil Vinaigrette
09 -
1/2 cup olive oil or avocado oil
10 -
1/4 cup apple cider vinegar
11 -
2 1/2 tablespoons raw honey
12 -
1 1/2 tablespoons dijon mustard
13 -
1 teaspoon kosher salt
14 -
1/4 cup fresh chopped basil
# How to Make It:
01 -
Add the sliced peaches to a medium bowl with olive oil and toss to coat. Heat the grill to medium-high heat (375-425°F) and place the peaches on the grill grates. Cook for 2-3 minutes, flip, and cook for another 2-3 minutes until soft with light grill marks. Remove and let cool slightly.
02 -
Combine all vinaigrette ingredients in a jar with a lid and shake well. Alternatively, use a tall measuring glass and stir well with a whisk or fork. Set aside.
03 -
Add the greens to a large serving bowl and toss with half the vinaigrette to coat. Layer the sliced red onion, cherry tomatoes, diced avocado, and grilled peaches on top. Crumble the goat cheese over the salad and garnish with chopped pistachios.
04 -
Drizzle the remaining vinaigrette on top and serve. Alternatively, serve the vinaigrette on the side for individual dressing.
# Additional Notes:
01 -
If planning for leftovers, store the salad without the dressing in an airtight container for up to 3 days. Keep the dressing separate in a jar with a lid.
02 -
For a dairy-free option, omit the goat cheese.