![Southern Living Grilled Peach and Arugula Salad on a platter to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/RaTodtgaeiZ3CG730ex1Ui2tOXs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Grilled_Peach_Arugula_Salad_006-d6e166adae2b40e8a5bc636facdfc546.jpg)
Caitlin Bensel, Food Stylist: Torie Cox
You don't need to be a grill master—this grilled peach salad recipe comes together in under 25 minutes with just a few short steps. If you think your grill is only for cooking hot dogs, burgers, or other meat-based entrées, think again. Ripe summer fruits are our go-to for snacks or desserts. But have you tried grilling fruit for topping a crisp summer salad? Now's the time.
Sweet, juicy peaches are made all the more delicious after a quick char on the grill. The peaches are pleasantly charred and tossed with baby arugula, feta cheese, mint leaves, chopped pistachios, and a bright vinaigrette to make a refreshing appetizer or side dish.
Traditional, firm ripe peaches work best in this dish. Place cut-side down on the grill for about four minutes, or until grill marks appear. The smoky flavor marries perfectly with the natural sweetness of peaches to deliver a deliciously caramelized flavor.
Ingredients for Grilled Peach-and-Arugula Salad With Feta
To make this salad, you'll need:
- Peaches: You want firm-ripe peaches for this. Peaches that are too ripe will likely fall apart under the heat of the grill.
- Baby arugula: We like the peppery bite of this green, but you could use another if you prefer, such as spinach or butter lettuce.
- Feta cheese: The salty, briny tang of feta cheese pairs beautifully with the peppery arugula and floral-sweet peaches.
- Fresh mint: Mint elevates the natural sweetness of the peaches.
- Toasted pistachios: A little crunch, a little saltiness, and a great contrast to the soft fruit and cheese.
- Extra-virgin olive oil: The base of the vinaigrette. You can use another neutral oil if you prefer, such as avocado oil.
- White wine vinegar: This vinegar has a natural sweetness that white vinegar won't have, so it is excellent in a vinaigrete.
- Lemon juice: Adds tartness to the vinaigrette to cut through the rich oil.
- Dijon mustard: Helps emulsify the vinaigrette and lends a savory tang.
- Honey: Sweetness to even out the flavors of the vinaigrette.
- Table salt and black pepper: For seasoning.
![Southern Living Grilled Peach and Arugula Salad ingredients](https://www.southernliving.com/thmb/syrDvLdzMMJMVlpUieucBU2nRyY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Grilled_Peach_Arugula_Salad_001-35180aca5d014139b9f1425c07bc21e0.jpg)
Caitlin Bensel, Food Stylist: Torie Cox
How To Make Grilled PeachSalad
This salad is ready in just a few quick steps.
- Step 1. Grill peaches: Start by grilling quartered peaches on all sides until lightly charred.
- Step 2. Add to salad ingredients: Toss the arugula, feta, mint, and pistachios together in a large bowl.
- Step 3. Make vinaigrette: Whisk to combine olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper. Drizzle over salad and toss to coat. Top with peaches before serving.
Why You Should Grill Fruit
Everyone loves fresh summer fruit—especially ripe peaches—but if there’s one way to take that gorgeous fruit up a notch, it’s on the grill. Flavors deepen, sugars caramelize, the fruit becomes even more juicy and tender, and the grill leaves behind a charred, smoky flavor that complements the sweet fruit beautifully.
How To Make Grilled Peach Salad Ahead of Time
To make this salad in advance, start by assembling your ingredients: Up to two days in advance, place arugula, feta, mint, and pistachios in a large bowl. Prepare the vinaigrette and store in an airtight container in the refrigerator.
Before serving, grill the peaches. Toss the salad with the vinaigrette, and top with warm peaches.
Editorial contributions by Katie Rosenhouse.
Ingredients
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2 firm ripe peaches, quartered (about 1 lb.)
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2 (5-oz.) packages baby arugula
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1 cup crumbled feta cheese
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3/4 cup torn fresh mint leaves
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3/4 cup roughly chopped toasted pistachios
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1/2 cup extra-virgin olive oil
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2 Tbsp. white wine vinegar
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1 Tbsp. fresh lemon juice
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1 tsp. Dijon mustard
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1 tsp. honey
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1/4 tsp. table salt
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1/4 tsp. black pepper
Directions
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Prepare grill:
Preheat grill to high (450°F to 550°F).
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Grill peaches:
Place peaches, cut-side down, on oiled grates; grill, uncovered, until well charred, about 4 minutes, turning to grill on all sides.
Caitlin Bensel, Food Stylist: Torie Cox
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Make salad:
Toss together arugula, feta, mint, and pistachios in a large bowl.
Caitlin Bensel, Food Stylist: Torie Cox
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Make vinaigrette:
Whisk together olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper in a medium bowl until well combined.
Caitlin Bensel, Food Stylist: Torie Cox
Drizzle vinaigrette over arugula; toss to combine.
Caitlin Bensel, Food Stylist: Torie Cox
Serve grilled peaches over salad.
Frequently Asked Questions
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If you don't want to fire up the grill, you can use a grill pan to grill peaches for a similar result.
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Serve this salad on its own for a light meal, or pair with chicken kebabs, black bean burgers, or anything off the grill while you're at it.
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Pistachios are an amazing complement to the ingredients in this salad, but they can be swapped out with almonds, pecans, hazelnuts or walnuts, or toasted pepitas or sunflower seeds if going nut-free.