Grilled Peach Salad

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Juicy grilled peaches, creamy goat cheese, almonds, and a homemade balsamic vinaigrette make this Grilled Peach Salad a must-try for peach season.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time3

Total Time18

Course: Salad

Cuisine: American

Total Cost: $8.51 recipe / $2.13 serving)

Servings: servings

Author: Melissa Nolan

Ingredients

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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Notes

*I bought clingstone yellow peaches, which are some of the sweetest. Make sure to choose slightly firmer peaches because they will be cooked. Ripe peaches will become too mushy on the grill.

**If the peaches stick to the grill, use a fork or spatula to release them. Avoid crushing the peaches with your kitchen tongs!

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