I’ll never forget the time I stayed with my Great Aunt Mary Lou in NYC. As a thank-you, I did what I do best: I cooked for her! I made her a delicious salad with blueberries, goat cheese, and balsamic vinaigrette. She had never tried fruit in a salad before and was instantly hooked! Inspired by that sweet memory, I gave the idea a peach-season upgrade. This Grilled Peach Salad is a total showstopper! It has juicy grilled peaches with a hint of char, creamy goat cheese, crunchy almonds, sharp red onion, and the same balsamic vinaigrette my Aunt Mary Lou fell in love with. It’s fresh, budget-friendly, and full of surprises.
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This Grilled Peach Salad Tastes Like Summer
Grilled peach salad is one of my favorite ways to celebrate peach season, which runs from late spring through early fall, so grab them while you can!
Most people think of grilled peaches as dessert (hello, grilled peaches and cream), but they’re just as incredible in a savory salad. The grill caramelizes their natural sweetness, and when you pair those slices with goat cheese, almonds, salad greens, and a homemade tangy balsamic vinaigrette, every bite is a mix of sweet, salty, and fresh. This peach salad looks way more time-consuming than it is, and the peaches are ready after a few minutes on the grill!
Budget-Saving Tip
Goat cheese is my favorite cheese, but I know it can be a little pricey, and not everyone loves it. Feta, blue cheese, or mozzarella would be a great substitute. Alternatively, you can omit the cheese to make this grilled peach salad vegan and dairy-free (and slightly cheaper!)
Grilled Peach Salad
Servings 4 servingsIngredients
- 4 fresh peaches (halved and pitted (445g, uncut) $2.32*)
- ¼ cup vegetable oil (divided, $0.15)
- 2 Tbsp balsamic vinegar ($0.24)
- 1 garlic clove (minced (1 tsp) $0.06)
- 1 tsp Dijon mustard ($0.02)
- 1 tsp granulated sugar ($0.01)
- ¼ tsp salt ($0.01)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 5 oz. mixed greens ($2.98)
- ¼ red onion (sliced thinly, (85g, ¼ cup) $0.27)
- ⅓ cup almonds (toasted and sliced (35g) $0.92)
- 2 oz. goat cheese (crumbled, (¼ cup) $1.49)
Instructions
- Gather and prepare all ingredients. Preheat the grill to 400°F.
- Carefully cut around each peach and remove the pit.
- Brush the cut sides of the peaches with 1 Tbsp of oil and set aside.
- Once the grill is hot, place the peaches, cut side down, on the grill. Grill, undisturbed, for 2-3 minutes until it softens and grill marks form.
- Using a pair of tongs**, carefully remove the peaches. Let them cool, then cut them into third slices and set aside.
- To make the vinaigrette, add the balsamic vinegar, garlic, Dijon mustard, sugar, salt, and pepper to a small bowl. Whisk until combined.
- While constantly whisking, slowly pour the remaining oil into the bowl until smooth.
- Plate the mixed greens on a platter or 4 individual plates. Artfully top the salad with grilled peaches, red onions, almonds, and goat cheese. Drizzle the balsamic vinaigrette on top and serve immediately.
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Equipment
- Grill
- Mixing Bowls
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Grilled Peach Salad step-by-step photos
Gather all your ingredients and preheat your grill to 400°F.
Prep the peaches: Use a knife to carefully slice 4 peaches in half. Slice from top to bottom and remove the pit.
Brush the cut sides of your peaches with 1 Tbsp of oil. You only need to oil the cut side (not the side with the skin) as that’s the part that will be touching the grill and developing those beautiful char marks.
Grill the peaches: Place the peaches, cut side down, onto your hot and clean grill. Let the peaches grill for 2-3 minutes undisturbed until they soften and visible grill marks form.
Now use kitchen tongs to remove the peach halves from the grill. If they stick, you can use a spatula or fork to gently release them.
Slice the grilled peaches: Let the peaches cool slightly and then cut them into thirds. Set the slices aside for now.
Make the vinaigrette: Add 2 Tbsp balsamic vinegar, 1 minced garlic clove, 1 tsp Dijon mustard, 1 tsp sugar, ¼ tsp salt, and ¼ tsp black pepper to a bowl. Whisk together until combined.
Now stream in the remaining oil while constantly whisking.
Keep whisking until the vinaigrette looks smooth and the ingredients are well combined.
Serve: Add 5 oz. mixed greens to a large serving platter or 4 individual plates. Top the greens with the grilled peaches, ¼ red onion (sliced thinly), ⅓ cup toasted and sliced almonds, and 2 oz. goat cheese. Drizzle the balsamic vinaigrette on top and serve immediately! Enjoy.
Recipe Success Tips & Suggestions
- Use ripe, but not overly ripe, peaches. You can tell a peach is ripe because it gives slightly when pressed gently, and it has a sweet aroma. You don’t want to use overly ripe peaches because they’ll become very mushy on the grill (those ones are best for enjoying fresh and uncooked!)
- Gently remove the peaches from the grill with a fork or spatula if they stick. Making sure your grill is clean and hot before grilling helps avoid any sticking. You can also make this recipe in a grill pan on the stove.
- Vegetable oil is a great budget-friendly option for making homemade dressings. But if you’ve already got olive oil (or another preferred oil) in your pantry, go ahead and use that!
- I LOVE balsamic vinegar and think it complements the salad well, but feel free to use apple cider vinegar, white wine vinegar, red wine vinegar, or anything else you enjoy.
- You can buy pre-toasted almonds or toast your own. All you need to do is cook the almonds in a dry skillet on the stovetop until toasted. See our zucchini, corn, and toasted almond salad to see how it’s done!
What Else Can I Add?
Whenever I make this grilled peach salad recipe, I often switch things up depending on what I have in my kitchen. Here are a few tasty add-ins you can try!
- Sliced strawberries, blueberries, or raspberries
- Fresh basil or mint leaves
- Toasted pecans, walnuts, or any nuts you like (I bet candied pecans would be amazing!!)
- Grilled chicken
- Cucumber, tomatoes, diced bell peppers, or fresh corn
- Grilled vegetables
- Shrimp and pineapple skewers (I’d pull them off the skewers and add them right on top)
- Diced avocado
- Pickled red onions
Storage Instructions
You can store this grilled peach and goat cheese salad, without the dressing, in an airtight container in the refrigerator for 2-3 days. The dressing can be stored separately in the fridge in a jar with a lid. As the dressing contains raw garlic, it’s best to use it within a week. Be sure to shake or mix it again before using.
