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Grilled Peach Salad

A vibrant salad with grilled peaches, peppery arugula, toasted walnuts, and a tangy vinaigrette, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vinaigrette
  • 2 tbsp apple cider vinegar Look for organic varieties for best flavor.
  • 2 tbsp maple syrup Use pure maple syrup for more authentic sweetness.
  • 1 tbsp extra virgin olive oil Recommended brands: Pompeian or Colavita.
  • 1 tbsp Dijon mustard Maille’s is recommended for the right tang.
  • 1/4 tsp salt Sea salt adds a nice touch.
  • 1/4 tsp red chili flakes Adjust based on your spice preference.
Salad Ingredients
  • 4 pieces peaches, halved and pitted Choose ripe, fragrant peaches.
  • 2 cups arugula Fresh from your local market is ideal.
  • 1 cup basil leaves, thinly sliced or torn Thai basil for a unique twist.
  • 1 cup red onion, thinly sliced Sweet onions work beautifully.
  • 1/2 cup walnuts, toasted Toasting enhances their flavor.
  • 1/2 cup feta cheese, crumbled Sheep’s milk feta is divine.

Method
 

Grill the Peaches
  1. Start by halving each peach along the natural seam to the pit. Remove the pits.
  2. Preheat your grill to medium-high heat, around 400°F. Brush the peach halves and the grill grates with olive oil.
Grilling Timing
  1. Place the peach halves on the grill and let them sit undisturbed for 3-4 minutes until you see beautiful grill marks.
  2. Once charred enough, remove them from the heat and allow to cool to room temperature.
Whisk the Vinaigrette
  1. In a small bowl or mason jar, whisk together the apple cider vinegar, maple syrup, olive oil, Dijon mustard, salt, and red chili flakes.
Assemble the Salad
  1. In a large salad bowl, combine the arugula, basil, red onion, walnuts, and feta cheese.
  2. Gently toss the grilled peaches among the other ingredients and drizzle the vinaigrette over the top.
Serve Immediately
  1. This salad is best enjoyed fresh.

Notes

If any vinaigrette is left, it's great on grilled chicken or fish. For leftovers, store components separately; salad should be kept fresh for best flavor.