This Grilled Peach and Arugula Salad is a light and tasty lunch that is quick and easy to make for hot summer days out on the deck.
🍽️ Why This Works
Fast and Easy Light Lunch | The only cooking involved is to grill the peaches which takes just a few minutes.
Healthy | This is a great option with simple, natural ingredients and not a lot of fat. This is a hit with our Vegan friends too.
Peaches | I love it when we can get these fresh from a U-Pick farm. Letting them fully ripen on the tree just tastes the best! When you can’t get that locally, look for ripe peaches at your local farmer’s market or grocery store.
Walnuts and Radishes | This combination works well with the salad. The earthy flavors of the walnuts are offset by the crisp and tart radishes.
Step One: Preheat the grill to 400 degrees. Wash and slice the peaches into small wedges.
Step Two: When the grill is up to temperature, place the peaches straight on the grate and let them cook for 2-3 minutes on each side.
Note: I had the best results using a GrillGrate. You can buy these for all different sizes of grills and the aluminum fins are superheated to provide gorgeous sear marks. It is my top grilling accessory.
Step Three: Remove the peaches and let them cool. While cooling, was the arugula, wash and slice the radishes and crack the walnuts.
Step Four: Prepare the homemade dressing by mixing the olive oil and balsamic vinegar together in a small bowl with salt and pepper.
Step Five: Combine all of the ingredients in a salad bowl and toss with tongs to coat.
❗ Expert Tips
Mix up your fruits. Pears, apples, and nectarines are great summer and fall fruits that grill easily and complement the salad.
If you think your fruit will stick to the grate, brush it with a little bit of olive oil. I find that they don’t stick to the GrillGrate as often because it sears the fruit quickly and allows it to release easily.
Try adding a teaspoon of Italian seasoning to add more of an earthy flavor to the dish. I also grate some fresh lemon zest to the top for an extra brightness.
This salad works especially well for those hot summer days when you don’t want to turn on the stove. Sit outside on your patio and enjoy this nice, light and healthy lunch.
Any stone fruit will grill extremely well. Peaches, nectarines, plums, cherries, apricots and Mangoes all work well over a hot grill.
Almost all fruit will take 2-3 minutes to grill on each side over direct heat.
You can grill these up over the weekend and keep them in the refrigerator for up to 4-5 days in the refrigerator.
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Grilled Peach Salad
- 3 Peaches medium
- 6 Walnuts
- 1 cup Arugula
- 6 Radishes
- 1 tbsp Balsamic Vinegar
- 1 tbsp Olive Oil
- Salt and Pepper to taste
Preparing the Salad
- Wash the peaches thoroughly.
- Preheat the grill on direct heat to a medium high temperature (around 400 degrees worked great).
- Slice the peaches into eight wedges and place them directly on the grill grate until they get a nice sear mark. A cast iron grate or a GrillGrate accessory provides the best results. It should only take about 2-3 minutes on each side.
- Remove the peaches and set aside.
- Wash and slice the radishes thin. Place the Arugula in in a salad bowl and top with the peaches, walnuts, and radishes.
Preparing the Dressing
- Combine the olive oil and balsamic vinegar in a small bowl and whisk with salt and pepper.
- Pour the dressing over the salad and use tongs to mix everything together and coat the salad mix.