The lazy days of summer are meant for enjoying time outdoors and savoring fresh, seasonal produce. When peach season rolls around, I take advantage by finding new ways to highlight their sweet, vibrant flavor.
This grilled peach and arugula salad is the perfect summer side or light main dish, bursting with sweet juicy peaches, peppery arugula, and a tangy balsamic dressing. The peaches caramelize beautifully on the grill, developing a depth of flavor that pairs perfectly with the fresh greens and crunchy nuts. It’s a salad fit for a summer picnic or barbecue that I know you’ll make again and again.
Choosing the Right Peaches
When making this salad, it’s crucial to select ripe, fragrant peaches at their peak. The fruit should give slightly when gently pressed but still have some firmness. Mature peaches will have a sweet aroma at the stem end. Underripe peaches won’t caramelize properly on the grill while overripe ones will fall apart. For the best results, let any unripe fruit ripen at room temperature for a couple of days before preparing this salad.
I prefer freestone peach varieties like Red Haven or Elberta for grilling since the pits separate easily from the flesh. This allows neat, uniform slices perfect for arranging on a platter. But any ripe peach variety will work well in this salad. The possibilities are nearly endless when California peach season arrives in summertime!
Grilling the Peaches to Perfection
The two keys for flawless grilled peaches are cleaning the grill thoroughly and resisting the urge to move the fruit too much. Start by heating a gas or charcoal grill to medium-high heat and use a stiff wire grill brush to scrape the cooking grates clean. This prevents the peach slices from sticking.
Next, brush the peach halves all over with olive oil. This helps conduct heat so they caramelize evenly. Then place them cut side down and leave undisturbed for 3 to 4 minutes. Some tempting grill char should develop in that time without burning the flesh. After a peek reveals nice grill marks, carefully flip the peaches and cook another 2 to 3 minutes.
The peach slices will release easily from a hot, clean grill once they properly caramelize. Be patient resisting the urge to move them too soon. You’ll be rewarded with peaches embellished by a delicate smokiness and rich depth complementing their natural sweetness. Let them cool a few minutes before slicing into wedges for composing the salad.
Crafting a Perfectly Balanced Vinaigrette
While the stone fruit cooks, prepare a bright vinaigrette to dress the greens. The honey and Dijon mustard balance vinegar’s tart qualities while extra virgin olive oil lends a smooth, buttery finish. Adjust the acidity and sweetness to suit your taste by adding more honey and mustard or vinegar as desired. Freshly cracked black pepper and a pinch of salt enhances the flavors even further.
This versatile vinaigrette pairs well with assertive greens that can stand up to its bold profile. Arugula offers a nice peppery bite playing off the peach’s sweetness and harmonizing with the other salad components. When tossing everything together, start by drizzling about half the dressing over the arugula. Gently mix using your hands or tongs until the leaves glisten. Taste and add more vinaigrette if needed, keeping in mind you’ll finish by drizzling the remainder over the plated salads.
Composing a Showstopping Salad
With the peaches grilled and vinaigrette made, you’re ready to assemble beautiful salads. Use a wide, shallow bowl or deep plate to show off all the textures and colors. Start by mounding the dressed arugula in the center, leaving a border to arrange the remaining ingredients.
Overlapping peach wedges around the outer edge creates a striking focal point when the vibrant fruit contrasts against the deep green leaves. Next, scatter crumbled goat cheese and toasted sliced almonds over the arugula. Their creamy and crunchy additions balance the various flavors and textures beautifully.
For more visual appeal, use bright red pomegranate seeds to add pops of color and crunch. A sprinkling of thinly sliced red onion lends pungency playing off the peach’s sweetness. Apply a light hand when adding the onion though, as its flavor is pronounced. A scattering over the arugula should suffice to allow its bite to shine through without overwhelming.
The final touch is dressing individual salads tableside. Drizzle the remaining vinaigrette in a zigzag pattern over the composed salads for a dramatic restaurant-worthy presentation. The ingredients will mingle further with the dressing creating an irresistible harmony of flavors. Just be sure to serve the salad right away before the arugula wilts and the crispy nuts lose their texture.
Bonus Flavor Ideas
This summery salad is delicious as written but also quite versatile. Switch out various add-ins to put your own stamp on it while peaches are at their peak. Here are some tasty options for customizing:
- Use hazelnuts or pecans rather than almonds for crunch
- Mix crumbled feta or shredded mozzarella into the greens or goat cheese
- Top with crispy prosciutto or bacon pieces
- Swap basil, chopped celery, or watercress for the arugula
- Mix in fresh summer berries like blackberries or raspberries
Pairing Suggestions
A salad starring sweet juicy peaches demands a refreshing beverage pairing. Iced tea, lemonade, or peach sangria are perfect thirst-quenching matches. For drinks with more sophistication, crisp rosé wine or peach champagne cocktails complement without overpowering the salad’s bright flavors. Serve alongside BBQ Grilled Chicken.
What truly makes this grilled peach salad special is how easily it comes together. The flavors celebrate summer’s bounty by letting the produce shine with just a few supporting ingredients. Juicy caramelized peaches pair divinely with peppery greens, nutty cheese, and sweet tart dressing for a dish that’s truly greater than the sum of its parts.
I hope this recipe inspires you to take advantage of prime peach season by highlighting the fruit’s natural qualities everyone looks forward to this time of year. Savor these last days of warm weather by serving this bright, beautiful salad outdoors with friends and family.
Print Grilled Peach and Arugula Salad
With ripe peaches, peppery arugula, goat cheese, and a honey-lemon dressing.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- For the Salad:
- 4 ripe peaches, halved and pitted
- 6 cups fresh arugula
- 1/2 cup crumbled goat cheese
- 1/4 cup toasted almonds, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup pomegranate seeds (optional)
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Peaches:
- Preheat your grill or grill pan to medium-high heat.
- Lightly brush the peach halves with olive oil.
- Grill the peaches cut side down for about 3-4 minutes, until they are caramelized and have grill marks. Flip and grill for another 2-3 minutes. Remove from the grill and let them cool slightly. Once cooled, slice each half into wedges.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
- Assemble the Salad:
- In a large salad bowl, combine the arugula, red onion, and half of the toasted almonds.
- Drizzle about half of the dressing over the arugula mixture and toss gently to combine.
- Add the Toppings:
- Arrange the grilled peach wedges on top of the salad.
- Sprinkle the crumbled goat cheese, remaining toasted almonds, and pomegranate seeds (if using) over the salad.
- Serve:
- Drizzle the remaining dressing over the top just before serving.
- Serve immediately and enjoy the vibrant flavors of this fresh and summery salad.
Notes
- You can substitute feta cheese for goat cheese if you prefer a slightly saltier flavor.
- To add a bit of crunch, you can include some crispy prosciutto or bacon bits.
- If you don’t have a grill, you can also caramelize the peaches in a hot skillet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
