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Bursting with juicy peaches and sweet blueberries, this grilled salad is my top pick for enjoying summer's best produce. You'll stack these fruits on crispy greens and toss them with a zingy vinaigrette. Quick to throw together, it looks impressive and works for everything from relaxed backyard lunches to impressive starters for guests.
Vibrant Ingredients
- Olive oil: go for extra-virgin for best flavor in your dressing
- Fresh blueberries: hunt for plump firm ones for the juiciest pops
- Balsamic vinegar: aged varieties bring a mellow tang
- Salt and pepper: give it a few fresh grinds for bold taste
- Dijon mustard: kicks the vinaigrette up a notch
- Crumbled feta cheese: creamy and salty or swap with goat cheese
- Toasted pecans or walnuts: crunchy and toasty—heat in a pan for extra aroma
- Mixed greens: use arugula, spring mix, or spinach for that bite
- Honey: smooths out the tang in the vinaigrette
- Ripe peaches: pick peaches that are slightly soft for easy grilling
Simple Steps
- Serve it up:
- Enjoy while the peaches are still a bit warm—makes every bite a treat, whether as a meal or a fresh side
- Add the dressing:
- Drizzle vinaigrette all over Toss gently so the fruit stays whole but the greens soak up flavor
- Put the salad together:
- Lay your greens in a large bowl Give it some color with grilled peach wedges, blueberries, crumbled feta, and nuts
- Mix up the dressing:
- Shake or stir olive oil, balsamic, honey, Dijon, a bit of salt, and pepper together until glossy and blended
- Grill the peaches:
- Brush peach halves on the cut side with olive oil Pop them cut-side down on the grill for about three to four minutes until you see caramelized lines Slice into wedges when a bit cooler to keep juice in
- Get your grill ready:
- Heat to medium-high and swipe the grates lightly with oil—keeps those peaches from sticking and gives great char marks
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The toasted pecans always remind me of summer picnics with my mom roasting nuts right before folks arrived. That nutty smell lifts up the whole dish.
Storing Leftovers
If you end up with extra salad, stash it in a sealed container without the dressing and tuck it in the fridge—it’ll keep for a day. Dress it up just before you eat so everything stays crunchy and fresh. Leftover grilled peaches? They taste great chilled with a scoop of yogurt or stirred into oatmeal.
Ingredient Swaps
If feta isn’t your thing, swap for goat or a vegan cheese for a dairy-free spin. Can’t do nuts? Go for pumpkin seeds or almonds. Nectarines step in perfectly for peaches, too and bring their own awesome flavor.
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Ways to Serve
Pair this with grilled shrimp or chicken for a full meal. Turn it into a brunch star by mixing in a scoop of cooked quinoa for more protein. Sometimes I pour over a little extra balsamic at the end to boost the tang.
Cultural Tidbit
Fire-kissed fruit is a summer favorite in lots of places. The extra depth from grilling peaches always brings me back to those laid-back nights with family, laughing by the grill and chasing fireflies.
Frequently Asked Questions About Recipes
- → What's the trick for really good grill marks on peaches?
Oil the cut peaches lightly, put them on pretty hot grill grates, and don’t touch them for three or four minutes so the grill marks can really stick.
- → Could I swap out feta for something else?
For sure. Goat cheese or blue cheese melt in just as nicely and give you a different twist next to the sweet fruit and the tart dressing.
- → Got any favorite greens for this?
Mix in spinach, arugula, or any spring mix you like. They keep everything light and give a tiny pepper kick.
- → What if I don’t have pecans or walnuts?
Try roasted almonds, some salty sunflower seeds, or crunchy pistachios. They swap right in and add lots of texture.
- → Can I prep any parts ahead?
You can grill the peaches and shake up the dressing a day early. Just throw everything together when you're ready so it keeps that nice crunch.