Ingredients and preparation
This vibrant salad begins with a selection of fresh, seasonal ingredients that balance sweetness, acidity, and texture. The key to a flavorful grilled peach salad lies in choosing ripe but firm peaches that can withstand the heat of the grill without falling apart. Complementary ingredients like peppery arugula, creamy goat cheese, and crunchy toasted nuts bring depth and contrast to the dish.
Ingredients:
- 3 ripe but firm peaches, halved and pitted
- 6 cups fresh arugula or mixed greens
- 1/2 cup crumbled goat cheese or feta
- 1/4 cup toasted pecans or walnuts
- 1/4 small red onion, thinly sliced
- 2 tablespoons olive oil (for brushing peaches)
- Salt and freshly ground black pepper, to taste
For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Before grilling, brush the cut sides of the peaches lightly with olive oil to prevent sticking and enhance caramelization. Prepare the dressing by whisking together the olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper until emulsified. Set aside to allow the flavors to meld while you grill the peaches and prepare the salad base.
Grilling the peaches
Preheat a grill or grill pan over medium-high heat until hot. Lightly oil the grates or surface to ensure the peaches do not stick. Place the peach halves cut-side down directly onto the grill. Let them cook undisturbed for 3 to 4 minutes, or until distinct grill marks appear and the fruit begins to soften slightly. Avoid moving them too early, as this can cause the peaches to tear or stick.
Once the cut side is nicely charred, use tongs to gently flip the peaches and grill the skin side for an additional 2 to 3 minutes. The goal is to warm the fruit through while maintaining its structure. The natural sugars in the peaches will caramelize, intensifying their sweetness and adding a subtle smokiness that pairs beautifully with the salad’s other components.
After grilling, transfer the peaches to a plate and allow them to cool slightly. When they are cool enough to handle, slice each half into wedges. These warm, juicy slices will be the star of the salad, offering a contrast in temperature and texture to the crisp greens and creamy cheese.
Assembling and serving the salad
To assemble the salad, start by placing the arugula or mixed greens in a large serving bowl or platter. Scatter the thinly sliced red onions evenly over the greens to add a sharp, aromatic bite. Arrange the grilled peach wedges on top, spacing them out to showcase their caramelized edges and vibrant color.
Next, sprinkle the crumbled goat cheese or feta over the salad. The creamy, tangy cheese will complement the sweetness of the peaches and add richness to each bite. Follow with a generous handful of toasted pecans or walnuts, which provide a satisfying crunch and a nutty depth of flavor.
Drizzle the prepared balsamic dressing evenly over the entire salad just before serving. Use a light hand to avoid overwhelming the delicate balance of flavors. If desired, finish with a pinch of flaky sea salt and a few cracks of freshly ground black pepper to enhance the overall taste.
For an elegant presentation, consider serving the salad on individual plates, ensuring each portion includes a bit of every component—greens, peaches, cheese, nuts, and onion. This not only makes for a visually appealing dish but also ensures a harmonious blend of textures and flavors in every forkful.