Why Make This Recipe
Summer Grilled Peach Salad with Basil Vinaigrette is a delightful dish that combines the sweetness of grilled peaches with fresh vegetables. It is light, refreshing, and perfect for warm weather. This salad is not only easy to make but also packed with flavors and textures that everyone will love. The addition of the basil vinaigrette makes it a standout dish at any summer gathering.
How to Make Summer Grilled Peach Salad with Basil Vinaigrette
Ingredients
- 2 ripe but firm peaches, sliced into 8 wedges
- 1 tablespoon olive oil
- 8 ounces mixed leafy greens (arugula, spinach, butter lettuce)
- 1/4 cup thinly sliced red onion
- 1 cup cherry tomatoes, sliced lengthwise
- 1 medium avocado, diced
- 4 ounces goat cheese
- 1/3 cup roasted salted pistachios, roughly chopped
- 1/2 cup olive oil or avocado oil
- 1/4 cup apple cider vinegar
- 2 1/2 tablespoons raw honey
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1/4 cup fresh chopped basil
Directions
- Toss the sliced peaches with olive oil in a bowl until they are lightly coated.
- Preheat the grill to medium-high heat (375–425°F). Grill the peaches for 2–3 minutes per side until they are soft and have grill marks. Set aside to cool slightly.
- In a jar or glass, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and chopped basil. Shake or whisk until well blended.
- Place the leafy greens in a large serving bowl and toss with half of the vinaigrette.
- Top the greens with red onion, cherry tomatoes, avocado, and grilled peaches.
- Crumble goat cheese over the salad and sprinkle with chopped pistachios.
- Drizzle the remaining vinaigrette over the top or serve it on the side.
- Serve immediately and enjoy!
How to Serve Summer Grilled Peach Salad with Basil Vinaigrette
This salad is best served fresh, immediately after it’s made. Pair it with grilled chicken or fish for a complete meal, or enjoy it as a light lunch on its own. You can also serve it as a side dish at picnics and barbecues.
How to Store Summer Grilled Peach Salad with Basil Vinaigrette
If you have leftovers, store the salad in an airtight container in the refrigerator. Keep the vinaigrette separate to prevent the greens from wilting. The salad is best eaten within a day or two.
Tips to Make Summer Grilled Peach Salad with Basil Vinaigrette
- Choose peaches that are ripe but still firm to ensure they hold up on the grill.
- Feel free to adjust the amount of honey and mustard in the vinaigrette to suit your taste.
- You can substitute goat cheese with feta cheese or omit it entirely for a dairy-free option.
Variation
For a heartier version, you can add grilled chicken or shrimp to the salad. You can also include other seasonal fruits like berries or nectarines for even more flavor.
FAQs
Can I use canned peaches instead of fresh?
Fresh peaches are recommended for the best flavor and texture, but if you cannot find them, you can use canned peaches. Just make sure to drain them well before grilling.
How do I know when the peaches are done grilling?
Peaches should be soft and have nice grill marks after 2–3 minutes on each side. They should not be mushy.
Can I make the vinaigrette ahead of time?
Yes, you can make the vinaigrette a day in advance. Just store it in the refrigerator and shake it well before using it on the salad.
Summer Grilled Peach Salad with Basil Vinaigrette
Ingredients
For the salad
- 2 ripe but firm peaches, sliced into 8 wedges Choose peaches that are ripe but still firm.
- 8 ounces mixed leafy greens (arugula, spinach, butter lettuce)
- 1/4 cup thinly sliced red onion
- 1 cup cherry tomatoes, sliced lengthwise
- 1 medium avocado, diced
- 4 ounces goat cheese Can substitute with feta cheese or omit for dairy-free.
- 1/3 cup roasted salted pistachios, roughly chopped
For the vinaigrette
- 1/2 cup olive oil or avocado oil
- 1/4 cup apple cider vinegar
- 2 1/2 tablespoons raw honey Adjust according to taste.
- 1 1/2 tablespoons Dijon mustard Adjust according to taste.
- 1 teaspoon kosher salt
- 1/4 cup fresh chopped basil
Instructions
Preparation
- Toss the sliced peaches with olive oil in a bowl until they are lightly coated.
- Preheat the grill to medium-high heat (375–425°F). Grill the peaches for 2–3 minutes per side until they are soft and have grill marks. Set aside to cool slightly.
- In a jar or glass, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and chopped basil. Shake or whisk until well blended.
Assembly
- Place the leafy greens in a large serving bowl and toss with half of the vinaigrette.
- Top the greens with red onion, cherry tomatoes, avocado, and grilled peaches.
- Crumble goat cheese over the salad and sprinkle with chopped pistachios.
- Drizzle the remaining vinaigrette over the top or serve it on the side.
Serving
- Serve immediately and enjoy!