Grilled Peach Salad with Basil Vinaigrette Recipe
This Grilled Peach Salad with Basil Vinaigrette is a refreshing and vibrant dish perfect for warm weather. Juicy, grilled peaches add a smoky sweetness that pairs beautifully with a mix of fresh greens, creamy avocado, tangy goat cheese, and crunchy pistachios, all tied together with a zesty basil vinaigrette. Quick to prepare in just 21 minutes, this salad is ideal as a light lunch or a stunning side dish.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 2 ripe but firm peaches, sliced into 8 wedges
- 1 tablespoon olive oil
- 8 ounces leafy greens (mix of arugula, spinach, and butter lettuce)
- 1/4 cup thinly sliced red onion (about 1/4 of a large red onion)
- 1 cup cherry tomatoes, sliced lengthwise
- 1 medium avocado, diced
- 4 ounces goat cheese (can swap for feta cheese)
- 1/3 cup roasted salted pistachios, roughly chopped
Basil Vinaigrette Dressing
- 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
Instructions
- Grill the peaches: Add the sliced peaches to a medium bowl with 1 tablespoon of olive oil and toss gently to coat evenly. Heat the grill to medium-high heat (375-425°F). Place the peaches evenly on the grill grates and cook for 2-3 minutes on one side, then carefully flip and grill for another 2-3 minutes on the other side, until the peaches are soft and show light grill marks. Remove from the grill and set aside to cool slightly.
- Make the dressing: Combine the olive oil, apple cider vinegar, raw honey, Dijon mustard, kosher salt, and fresh chopped basil in a jar with a lid. Shake vigorously to emulsify, or alternatively stir well in a tall measuring glass with a whisk or fork. Set aside to let flavors meld.
- Assemble the salad: In a large serving bowl, place the leafy greens. Pour half of the basil vinaigrette dressing over the greens and toss thoroughly to coat. Layer on the sliced red onion, halved cherry tomatoes, diced avocado, and the grilled peaches. Crumble the goat cheese evenly over the top, then sprinkle with chopped roasted salted pistachios.
- Finish and serve: Drizzle the remaining dressing over the assembled salad just before serving. Alternatively, set the leftover dressing aside to serve on the side for individual preference.
Notes
- Make sure the peaches are firm but ripe to hold their shape on the grill.
- For a dairy-free option, swap goat cheese with a plant-based cheese or omit altogether.
- The dressing can be made ahead and refrigerated for up to 3 days; shake or stir well before use.
- Use fresh basil for the best flavor in the vinaigrette; dried basil will not provide the same freshness.
- Adjust the honey quantity based on your desired sweetness level.
