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Grilled Peach Salad

Grilled peach salad with warm caramelized peach wedges served over peppery arugula and creamy goat cheese. The heat from the peaches slightly wilts the greens, while a balsamic glaze ties the flavors together.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 4 ripe peaches Halved and pitted.
Grilling & salad base
  • 1 tbsp olive oil For brushing the peach halves.
  • 6 cup arugula Arugula on a large platter.
  • 4 oz goat cheese Crumbled.
  • 0.25 cup walnuts Toasted and roughly chopped.
  • 0.25 cup shaved parmesan
Balsamic glaze
  • 3 tbsp olive oil For the vinaigrette.
  • 1.5 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Grill the peaches
  1. Brush the peach halves with 1 tbsp olive oil, then grill cut-side down over medium-high heat for 4-5 minutes until caramelized, using a visible grill mark cue.
  2. Slice the peaches into wedges while still warm so they stay soft and glossy.
Make the balsamic vinaigrette
  1. Whisk together 3 tbsp olive oil, balsamic vinegar, honey, salt, and pepper until the dressing looks smooth and slightly thick, about 30-60 seconds.
Assemble and serve
  1. Arrange the arugula on a large platter in an even layer so it’s ready to wilt under the warm fruit.
  2. Top with warm grilled peach wedges, crumbled goat cheese, toasted walnuts, and shaved parmesan, letting the peaches rest directly on the greens.
  3. Drizzle the balsamic vinaigrette over everything so it looks pooled in small streaks across the salad.
  4. Serve immediately while the peaches are still warm for the best lightly wilted texture.

Notes

Pro tip: keep the grilled peaches warm and assemble right away so the heat wilts the arugula without making it limp. Store leftovers covered in the fridge up to 1 day (dress just before eating if possible); freezer: no. Dietary swap: use a lactose-free goat cheese or omit it for a dairy-free version while keeping the balsamic glaze and grilled peaches.