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Grilled Peach Salad with Basil Vinaigrette Recipe
Ash Tyrrell

Grilled Peach Salad with Basil Vinaigrette Recipe

I recently made this Grilled Peach Salad with Basil Vinaigrette Recipe, and it instantly became one of my favorite summer recipes. The combination of sweet grilled peaches, peppery arugula, creamy cheese, and fresh basil dressing creates an incredible balance of flavors. What I love most is how elegant it looks while being surprisingly easy to prepare.
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Total Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons extra-virgin olive oil – Use good-quality olive oil for the best flavor.
  • 2 tablespoons red wine vinegar – Adds brightness and balances the sweetness of the peaches.
  • ½ teaspoon kosher salt – Enhances all the fresh ingredients.
  • ¼ teaspoon black pepper – Provides a subtle kick.
  • ¼ cup fresh basil leaves packed – Fresh basil is essential for the signature flavor.
  • 3 ripe but firm peaches quartered – Firm peaches grill better and hold their shape.
  • 6 cups arugula – Its peppery flavor complements the sweet fruit perfectly.
  • 1 cup blueberries – Adds natural sweetness and vibrant color.
  • 1 cup cherry tomatoes halved – Brings freshness and slight acidity.
  • ½ cup goat cheese crumbled – Provides a creamy and tangy contrast.
  • 2 tablespoons sliced almonds – Adds crunch and texture.
  • Fresh basil leaves for garnish – Enhances both presentation and flavor.

Method
 

  1. Add olive oil, red wine vinegar, basil leaves, salt, and black pepper to a blender. Blend until smooth and vibrant green. Set the dressing aside while preparing the remaining ingredients.
  2. Wash the peaches thoroughly and cut them into quarters. Choose peaches that are ripe but still slightly firm so they won't become mushy during grilling.
  3. Preheat your grill or grill pan and lightly oil the surface. Grill the peach quarters for about 2 to 3 minutes per side until grill marks appear and the fruit becomes slightly tender.
  4. Place the arugula in a large bowl and drizzle with half of the basil vinaigrette. Toss gently until all the leaves are lightly coated with the dressing.
  5. Transfer the dressed arugula onto a large serving platter. Spread it evenly to create a colorful base for the toppings.
  6. Arrange the grilled peaches over the arugula. Scatter the blueberries and cherry tomatoes evenly across the salad for color and flavor.
  7. Sprinkle the crumbled goat cheese and sliced almonds over the top. These ingredients add creaminess and crunch that make every bite more satisfying.
  8. Pour the remaining basil vinaigrette over the assembled salad. Finish with fresh basil leaves for an extra burst of aroma and visual appeal.
  9. Serve the salad while the peaches are still slightly warm. The contrast between warm fruit and cool greens creates a delicious eating experience.

Notes

  • I always use peaches that are ripe but still firm because they grill beautifully without falling apart.
  • I lightly oil the grill grates before cooking to prevent sticking.
  • I toast the almonds for a few minutes to bring out their nutty flavor.
  • I like to chill the serving platter beforehand for an extra-refreshing presentation.
  • I sometimes double the vinaigrette because it tastes wonderful on other salads throughout the week.
  • I add the dressing just before serving to keep the greens crisp and fresh.