Grilled Peach Salad: A Flavorful Summer Appetizer
A vibrant summer salad with grilled peaches, crisp greens, tangy goat cheese, and toasted walnuts, tossed in a zesty balsamic vinaigrette. A refreshing and flavorful dish perfect for warm weather.
- Prep Time: 15
- Cook Time: 4
- Total Time: 19
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 large fresh peaches, halved and pitted
1 tbsp (15ml) olive oil
5 cups (~125g) mixed salad greens (baby spinach, romaine, peppery mustard greens)
1/2 cup (50g) goat cheese, crumbled
1/2 cup (40g) walnuts, toasted
3 tbsp (45ml) balsamic vinaigrette (whisked olive oil and aged balsamic)
Instructions
Preheat grill to medium heat (around 300°F). Brush cut sides of peaches with olive oil. Grill peaches cut side down for 3-4 minutes until golden and charred.
In a separate bowl, add the mixed greens and crumbled goat cheese.
In a small skillet, toast the walnuts at 350°F for 3-4 minutes until fragrant.
Drizzle the balsamic vinaigrette over the greens and toss to coat evenly.
Arrange greens on a serving platter, top with grilled peach halves, toasted walnuts, and additional crumbled goat cheese if desired. Serve immediately.
Notes
Choose peaches at peak ripeness for the best flavor and texture.
For a different nut profile, substitute toasted slivered almonds for walnuts.
Use a high-oleic olive oil if your grill runs hot to prevent burning.
Leftover salad is best consumed immediately, but components can be stored separately.