Summer Grilled Peach Salad with Basil Vinaigrette
A vibrant, sweet, and savory summer salad featuring fire-kissed peaches, tangy greens, and a zesty basil vinaigrette. Perfect for backyard barbecues, light lunches, or elegant gatherings.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings
- Category: salads
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian (can be made vegan)
Ingredients
2 ripe but firm peaches, halved
8 ounces mixed leafy greens
1/4 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1/2 avocado, sliced
1/4 cup shelled pistachios, toasted
1/4 cup crumbled goat cheese (or feta for substitution)
Basil vinaigrette (see below)
Vinaigrette base: 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp raw honey, 1/2 cup fresh basil leaves (raw or blended), salt, and black pepper
Instructions
Preheat grill to medium heat (350°F/175°C)
Brush peaches with olive oil and grill cut-side down for 5-7 minutes until charred, rotating occasionally
In a large bowl, toss leafy greens, sliced onions, cherry tomatoes, avocado, and pistachios
Whisk vinaigrette ingredients in a small bowl until smooth
Transfer grilled peaches to the salad, crumble goat cheese over the top, and drizzle with vinaigrette
Toss gently to coat and serve immediately
Notes
Substitute goat cheese with omitting it entirely for vegan option
Swap pistachios for walnuts or almonds
Add cooked grilled chicken or shrimp for a main dish
Serve leftovers refrigerated within 1 hour for best texture
Brush remaining vinaigrette on grilled peaches before assembling