You will love this Summer Grilled Peach Salad! Luscious grilled peaches over a bed of arugula, spring mix and fresh basil leaves with chicken, dried cherries, and almonds; crowned with mild goat cheese crumbles. Savory peach perfection!
How to grill peaches – 2 ways!
Grilling peaches takes so little time. I have a Baby Weber that’s super quick and easy for me to use. Just fire it up, wait a few minutes and grill the peaches. Or if you’re already grilling chicken, just throw them on at the end of the grilling session for a few minutes on medium heat.
There are two ways to grill peaches.
Grill them sliced
It’s best to use freestone peaches for this recipe. You can slice them -make sure the slices are big enough and won’t slip through the grill grate. (I like to leave the skins on.)
Baste the peaches with a little olive oil and grill for a 1-2 minutes on medium heat, then flip and grill on the other side for a few minutes. This is my preferred method as I like the “grill marks,” on each piece.
Grill them in halves
You can also slice them in half, which is much easier than grilling them in slices. Cut each peach in half, remove the pit, brush with a little olive oil and grill for about 4-5 minutes on each side. When finished, cut them into bite sized pieces for the salad. For more in depth instruction on grilling peaches – check out this article.
If you like my Grilled Summer Peach Salad, you’ll love my Summer Chicken Salad with Tomatoes, Grilled Peaches and Cumin Lime Vinaigrette.
Summer Grilled Peach Salad
- 2 fresh peaches halved and pit removed
- 1 T. olive oil
- 1/4 red onion finely chopped (optional)
- 8 c. spring mix
- 2 c. arugula
- 8 oz cooked/grilled chicken breasts cut into bite sized pieces
- 8 fresh basil leaves rolled and finely chopped
- 4 oz. goat cheese crumbled
- 4 T. dried cherries
- 4 T. sliced almonds
- kosher salt
- freshly ground pepper
- 4 T. balsamic vinegar - use a good thick quality one! I like to use an 18 year aged balsamic
- Preheat the grill to medium heat.
- Cut the peaches into slices that will fit on the grill without falling through, or if grilling in halves, just cut in half, remove pit.
- Brush peaches with oil (both sides). Grill for 2-3 minutes on each side if using pieces, 4-5 minutes if using halves. Remove to a plate.
- To make 4 individual salads, on each plate place: 2 c. spring mix, 1/2 c. arugula, few tablespoons of red onions, 2 oz cooked chicken, 1/4 of the peaches, 2 finely chopped basil leaves, 1 T. dried cherries, 1 T. sliced almonds, 1 oz. goat cheese, sprinkle of salt and pepper and about 1 T. balsamic vinegar. Eat immediately or if serving later, reserve the balsamic vinegar and drizzle on before serving.