As we celebrate the last days of summer, we’ve taken to grilling the majority of our meals. This grilled peach salad is our latest creation – and we’re so darn proud of it!
This summer meal is making me feel peachy keen.
Can I tell you a secret? I’m actually not the biggest fan of peaches. Or, at least, I USED to not be a fan of them. Recently, I’ve been baking and cooking them in various ways, and I’ve grown a liking to the fruit.
My dislike for peaches likely stemmed from a childhood experience of mine. I was in elementary school, and we were having a party. One of my teachers served artificial peach juice and its taste totally threw me off. Since then, I have always associated this fruit with the same off-putting flavour, which explains why I haven’t been into them much.
But, I guess I’ve been missing out.
When I spotted a pile of fresh peaches at our local organic grocery store I thought, “Hey, let’s just give this another shot.” I mean, I’ve been baking peach cobblers, cakes, etc. for my family this past year, so I have been warming up to the fruit. I won’t, however, gobble it up like I would a strawberry rhubarb pie, for instance – but a start is a start, right?
Joe was ecstatic when he saw me reaching for the peaches. When he asked me what we’d do with them, I quickly said: “Grill ‘em, like what we’ve been doing for everything else this summer!” And it’s totally true. Joe and I have been busy barbequing nearly all of our meals.
So, how do you grill peaches?
Well, friends, I’m glad to report that it’s really not hard at all! First off, our peaches weren’t overly ripe. This is ideal because it ensures they won’t cook too quickly and get mushy. Second, we put them on pieces of foil – but this is totally optional. We get picky about our BBQ getting messy, but putting them directly on the grill will leave you with those beautiful charred markings. It’s all a matter of preference!
With our grilled peaches, I made the tastiest Grilled Peach Salad. I’m eager to share the recipe here today, because I think it makes for the perfect, light summer dinner.
How to Make a Grilled Peach Salad
For The Salad:
- Peaches, not so ripe
For The Dressing
- Lemon juice
- Apple cider vinegar
- Balsamic glaze
Cutting peaches are very much like cutting avocados. You cut it in half, right where the pit is, and twist! I find that they’re much harder to twist than avocados, so you might have to put in a bit more elbow grease to split it.
For this recipe, in particular, you’ll want to cut them into slices- about 3 per half.
This summer, I had a blast experimenting with ingredients and flavors to make my own salad dressings. Growing up, we were always quick to purchase ready-made ones but, they’re a lot easier to whip up thank you think.
A touch of honey, lemon juice and apple cider vinegar gives my Grilled Peach Salad its sweet and salty taste. Plus, I’ve made it easy to remember by giving the ingredients a “3-2-1” measurement: 3 tablespoons of honey, 2 tablespoons of lemon juice and 1 tablespoon of apple cider vinegar.
Toss It All Up
Once your peaches are grilled, toss it in with your arugula and bocconcini. Then, drizzle it with the honey dressing and top it off with balsamic glaze and crushed almonds.
Have you ever grilled peaches before? What other fruits/ fruit(s) do you recommend we try on our BBQ?
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Grilled Peach Salad
For the Salad
- 3 large peaches
- 5 oz. arugula
- 12-15 mini bocconcini cheese balls
- 1/4 cup almonds
For the Dressing
- 3 tbsp honey
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 Balsamic glaze for drizzling/topping
- Salt and pepper to taste
For the Salad
- Cut the peaches into slices, about 6 slices per peach.
- Place on a large piece of aluminum foil and fold over.
- Grill on the BBQ over medium-high heat for about 3-5 minutes, set aside.
- In a large bowl, toss together arugula and bocconcini.
For the Dressing
- In a small bowl, mix together honey, lemon juice and apple cider vinegar.
- Pour into bowl of arugula and cheese and toss.
To Assemble the Salad
- Place arugula mixture on individual plates/bowls.
- Top with grilled peaches.
- Cut almonds into small pieces and top on each plate of salad.
- Drizzle generously with balsamic sauce.
- Add salt and pepper to taste, right on top.