This Grilled Peach Salad is packed with fresh mozzarella, crispy romaine, plump blueberries, thinly sliced red onions, toasted pine nuts and a simple olive oil and balsamic glaze drizzle. This summery salad is simple to throw together and so fresh and flavorful.
Salads loaded with farm fresh produce are my go-to side dishes during the summer months. You all loved my melon salad when I shared it a few summers ago. I just knew I had to show you my latest stone fruit salad.
With peach season in full swing, this summer salad is one of my favorite salad recipes. I make it on repeat.
It’s sweet, tangy, salty, savory, bursting with flavor and super easy to toss together. And the colors of the simple ingredients are eye-catching.
This peach and mozzarella salad is perfect for a cookout along with these delicious burgers, honey mustard salmon or barbecue chicken. Or serve it as a light lunch on a warm summer day with my sparkling vodka lime drink.
Pick up some summer peaches. Any way you serve this grilled peach salad will be delicious!
ingredients and substitutions
Fresh and pantry ingredients combine for a salad that tantalizes all the senses.
– fresh peaches ~ Choose peaches that are bright orange with hints of red, have a sweet aroma and are slightly soft to the touch. Skip canned peaches in this recipe.
– romaine lettuce ~ I love the crunch from super crisp romaine lettuce. Substitute baby spinach, spring mix or spicy arugula.
– fresh mozzarella ~ The creamy mellow cheese compliments the fresh fruits. Also try burrata, feta cheese, creamy goat cheese or halloumi cheese.
– fresh blueberries ~ Substitute fresh strawberries, raspberries or blackberries.
– red onion ~ These colorful and crispy onions are perfect for salads. Substitute shallots, green onions or sweet Vidalia onions.
– toasted pine nuts ~ Try chopped pecans, walnuts or sliced almonds too.
– extra virgin olive oil ~ More flavorful and fruity than olive oil, it’s ideal for salads. Try walnut or hazelnut oils to add a nutty taste to the delicious salad.
– balsamic glaze ~ This is a thicker and sweeter reduction of balsamic vinegar. Either make your own with my simple directions below in the FAQ section or pick up a bottle at the store or online.
– kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
– fresh ground black pepper ~ More flavorful than already ground pepper.
recipe instructions
Just gather the fresh and pantry ingredients and follow some simple recipe steps to make this perfect summer salad. This is a brief overview of the peach salad recipe. Scroll to the recipe card for the complete instructions.
Hint: Brush the peach slices with extra virgin olive oil to prevent them from sticking to the grill grate.
variations
Try some of these variations to make the salad your own creation.
– Add protein – Make the peach salad a hearty meal by adding grilled chicken, prosciutto, slices of barbecue pork tenderloin or cooked shrimp.
– Sprinkle with fresh herbs – Adding basil or mint compliment the flavorful salad ingredients.
– Short on time? – Skip the grilled peaches and just add the sliced fresh peaches. The salad will still taste delicious.
– Need a smaller salad? ~ Cut the ingredients in half to make enough salad for 2 to 3 servings.
recommended equipment
Having the right equipment can make cooking a breeze. I recommend the following kitchen utensils and equipment for this great recipe.
– chef knife
– cutting boards
– basting brush
– gas grill, charcoal grill or grill pan
– measuring cups
– metal measuring spoons
– white platters
– metal tongs
– salad plates
can this be made in advance?
All of the ingredients except for the grilled peaches can be prepped in advance. Store in airtight meal prep containers in the refrigerator up to 6 hours before serving. Cut and grill the peaches just before serving as the begin to turn brown soon after being cut.
top tip
Cut the peaches in thick wedges so they hold their shape when grilling. I cut each peach into about 10 to 12 wedges.
FAQ
Can you make balsamic glaze?
It’s easy to make your own balsamic glaze. In a small pot, add 1 cup of balsamic vinegar and 1/4 cup light brown sugar. Bring to a boil. Reduce the heat to low and simmer for about 15 minutes or until the liquid is thickened and reduced by half. Stir occasionally. Cool and store in the refrigerator for up to 3 weeks.
Should peaches be peeled before grilling?
As peaches are grill, they soften and caramelize. Leave the peels on the stone fruit so they hold their shape.
How do you ripen peaches quickly?
Ripe peaches are best for grilling. To speed up the ripening of peaches, place them in a paper bag on the counter for 1 – 2 days. Check them after 24 hours to see if they are ripe.
INGREDIENTS
2 large peaches, sliced in wedges
3 tablespoons extra virgin olive oil plus more to brush on peaches
6 cups bite sized romaine lettuce pieces, about 1 large head
8 ounces fresh mozzarella, torn in bite sized pieces
1/2 cup fresh blueberries
1/3 cup thinly sliced red onion
1/4 cup toasted pine nuts
2 – 3 tablespoons balsamic glaze
kosher salt
fresh ground black pepper
NOTES
-Cut the peaches in thick wedges so they hold their shape when grilling. I cut each peach into about 10 to 12 wedges.
-Brush the peach slices with extra virgin olive oil to prevent them from sticking to the grill grate.
-As peaches are grill, they soften and caramelize. Leave the peels on the stone fruit so they hold their shape.
NUTRITION
Serving Size: 1/4 of recipeCalories: 316Sugar: 11.2g Sodium: 514mg Fat: 21.6g Saturated Fat: 6.3g Unsaturated Fat: 0g Trans Fat: 0g Carbohydrates: 18.1g Fiber: 1.9g Protein: 16.1g Cholesterol: 24mg
