Grilling peaches really brings out their flavor, and while they make a great dessert, they’re also perfect as part of a salad. This grilled peach salad has a little sweet, a little savory, tender fruit and crunchy veg. A delicious, light and easy summer salad.
A few years ago now we travelled to Santa Cruz, California during early summer. While I remember loving the warm but not-too-hot weather, sea views and visit to giant redwoods, I also had some great food. A favorite was hitting the farmers market with lots of producers letting you try their wonderful produce. And I lucked out with it being peach season.
Never has a peach tasted so glorious.
Peaches really are so much better when they have been picked just ripe rather than long before so they can handle travel. These were obviously local and the I couldn’t get enough of them.
Sadly, going fruit picking isn’t possible for most of us every day, but grilling peaches is a great way to bring out the flavors in any fruit. Grilled peaches are the star of this simple salad that makes a great light meal or side.
How to pick peaches for grilling
It’s worth taking a little care in choosing peaches that work for grilling. You want them to be just ripe but not too soft, as they will get softer as you cook them. If they are too soft, they may fall apart. Also, being a little firmer makes them easier to cut open. At the same time if they are not ripe, they won’t have as much flavor, so just ripe is best.
How to make this grilled peach salad
- Cut the peaches into slices and toss gently with oil.
- Grill the peaches for a couple minutes each side until you have gentle grill marks.
- Start building the salad with a layer of greens at the bottom.
- Next, add a layer of sugar snap peas, the grilled peaches and blueberries.
- Mix up the dressing and drizzle it over the salad.
- Top with the almonds and parmesan shavings.
It’s a delicious and colorful combination that works really well as a lunch. You can also easily adapt it or serve with other things to be a fuller meal.
See how it comes together in the short video:The snap peas might seem unusual, but they add a lovely crunch to the salad. You can either leave them raw (as I chose to), especially if they are really fresh, or blanch them for just a minute first.
Be sure to show off those lovely grill marks on the peaches! I like to lay them out in a ring – it honestly isn’t difficult but looks that bit more impressive.
Ways to adapt this grilled peach salad
You can bulk out the salad if you want to make more of a main meal by adding grilled chicken or steak, for example. You can also add other berries, such as blackberries or strawberries, or skip them if you are not a fan. However I do like them for the extra splash of color, if nothing else.
Here I made a simple orange dressing, but a balsamic dressing would also work well, if you prefer. The salad will be vegan without the parmesan, but if dairy works with your diet, it adds a nice extra flavor and decorative topping.
This grilled peach salad is easy and full of delicious contrasting flavors and textures. Enjoy for lunch or as a side, or bulk out for a fuller meal. Colorful, quick and light, it’s perfect summer eating.
Looking for more ideas with grilled fruit? Try these!
- Grilled pineapple ice cream
- Grilled peaches with mascarpone
- Frozen pineapple daiquiri
- Grilled nectarine salad
- This grilled fruit recipes collection from Taste of Home has other ideas to try as well.
- Plus get more ideas for the season in the summer recipes archives.
Grilled peach salad
- 1 peach
- 1/2 tbsp olive oil
- 1 handful arugula (rocket) or other greens of your choice
- 1 1/2 oz sugar snap peas 45g, top and bottom trimmed
- 1/4 cup blueberries
- 1 tbsp sliced almonds
- 1/2 tbsp parmesan shaved
- 1 tbsp olive oil
- 1 tbsp orange juice
- 1/8 tsp Dijon mustard
- 1/4 tsp sugar
- Cut the peaches into slices (approx 8) and toss gently with oil. Grill for a couple minutes each side until you have gentle grill marks. Carefully take off the grill and set aside.
- Place the arugula in the bottom of a wide bowl (or 2 smaller, if you prefer to divide), top with the sugar snaps, grilled peach slices, blueberries and almonds.
- Whisk together the dressing ingredients (or use dressing of your choice) and drizzle over the top. Top with gratings of parmesan, if using, and serve.
I first shared the recipe for grilled peaches salad on the Sunday Supper Movement site, where I am a contributor.
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