Grilled Peach Salad with Arugula
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Make this Grilled Peach Salad with peppery arugula, crunchy walnuts, and a tangy vinaigrette to kick off the summer season! With the perfect balance of sweet, savory, and fresh flavors, it’s a delightful side dish to barbecue favorites that can double as a light meal too.
Table of Contents
Grilled Peach Salad
I can already picture it: friends gathered around the table on a warm, summer evening, sipping on white wine sangria or fruity margaritas while I grill up some honey balsamic chicken.
And at the center of the table… the most incredible salad with grilled peaches, tangy feta cheese, juicy tomatoes, and a simple vinaigrette. Toasted walnuts add a little extra crunch, making it the perfect bite!
It’s such a refreshing alternative to more popular peach recipes like cobblers and crisps.
Plus, this grilled peach salad is just so pretty to look at! Who knew that something so simple could add such an elegant touch to the dinner table?
Bon appetit!
Ingredient Notes and Substitutions
- Arugula – A peppery green that contrasts the sweetness of the peaches. Combine with baby spinach if you find it too strong, or replace it with kale or mixed greens.
For a sweeter flavor overall, replace it with baby spinach entirely. - Peaches – The star of the show! Nothing beats a sweet, juicy peach — except maybe a grilled one! The sugars caramelize on the surface for a deeper flavor and the most amazing texture.
- Cherry Tomatoes – Provide much-needed acidity to this peach and arugula salad. Swap with grape tomatoes if needed, and halve either variety in seconds with my easy kitchen hack!
- Feta Cheese – A favorite for any salad, this adds creaminess and tang to balance the sweetness.
Substitute with goat cheese for extra creaminess, blue cheese for more tang, or shaved Parmesan for a less-intense option. - Walnuts – Toast these first to enhance the nutty flavor! All you need to do is add them to a dry skillet over medium-low heat, stirring for 2-4 minutes until fragrant.
Pecans, almonds, and pumpkin seeds (pepitas) would also be tasty in this peach arugula salad! - Dressing – A simple blend of EVOO, honey, and balsamic vinegar with a little salt and pepper to bring out the natural flavors.
For a lighter version, swap the regular balsamic with white balsamic vinegar.
Tips and Tricks to Make Perfect Peach Arugula Salad
- Plan for prep time.
Each ingredient needs a little bit of work before it can be added to the salad. I like to have everything prepped and ready before heading outside to grill the peaches.
If you plan to swap the arugula with kale, there’s an extra step you’ll need to take.
Kale is quite stiff, so it’s best to massage it for a few minutes to help soften the leaves and make it much easier to chew.
- Grill the peaches to bring out their natural sweetness.
They only need 2 or 3 minutes per side, just enough to get those gorgeous grill marks and soften them slightly.
If you don’t have a grill or grill pan, you can still make this grilled peach salad!
Cook the fruit slices in a cast iron skillet on the stove, or pop them under the broiler for a few minutes to get the same caramelization effect.
- Layer the ingredients just right.
This is not the type of salad you want to toss vigorously. Between the peaches, tomatoes, and cheese, there are a number of ingredients that need to be handled delicately.
Add everything but the peaches to a bowl or platter — any shallow dish works best for this peach arugula salad, in my opinion!
Gently toss the ingredients with the fruit, then drizzle with the dressing and toss again. You could also toss the salad before adding the peach slices to be sure they don’t fall apart.
Prep Ahead
- Wash and dry salad greens
- Pit and slice peaches
- Halve tomatoes
- Crumble feta
- Toast walnuts
- Make dressing
Kitchen Tools You Will Need
- Grill Pan – You’re welcome to use your Outdoor Grill, but this will give you similar results without having to heat up the whole grill and walk in and out of the house.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment. - Salad Bowl or Large Platter – The benefit of the platter is that nothing gets lost at the bottom of the bowl!
Additions and Variations
There’s no shortage of ways to make a fresh salad with grilled peaches. It’s all about creating balance with whatever flavors you’re craving that day.
Here are a few ideas to get you started, but let us know what you come up with in the comments below!
- Thinly sliced prosciutto adds a salty, savory twist. Crumbled bacon would be yummy too.
- Include fresh strawberries or blueberries for extra sweetness.
- Avocado would make this dish even heartier, but not too heavy.
- Sprinkle grilled peaches with cinnamon or chili flakes for another layer of flavor.
- Blend the dressing with Greek yogurt or Dijon mustard for a creamier, tangier version.
- Add grilled chicken, shrimp, or even tofu to make it a full meal.
Storing Salad with Grilled Peaches
This peach and arugula salad is best served fresh, but you can certainly store any leftovers in the refrigerator to enjoy the next day.
Know that the arugula will start to wilt, so store the peaches in a separate container to slow the process — they’ll be quite juicy!
If you plan to make grilled peach salad ahead of time, keep everything in separate containers until just before assembling.
Peach and Arugula Salad FAQ
Look for a firm texture with a slight give when squeezed. The skin should be free from pits or deep bruises, and the yellow color should be golden and not pale.
Give it a sniff too! Ripe peaches will have a light, sweet peach smell where the stem has been removed. If the aroma is very strong, they are likely overripe.
For grilling, it’s better to choose slightly under-ripe peaches. You won’t have to worry about them falling apart or becoming mushy, and they’ll still be plenty sweet once grilled.
Yes, but know that the texture will not be the same. Look for canned peaches in juice (not syrup), then drain well and pat dry before grilling.
Frozen peaches will need to be thawed completely, then drained and pat dry as well. Keep in mind that these will be much softer than fresh or canned fruit.
Oil is your friend! Brush both sides of the peach slices with just a little bit of olive oil, and you shouldn’t have any problems.
It’s important to clean your grill grates really well beforehand too. And it wouldn’t hurt to coat those in a little oil if you notice your food tends to stick.
Enjoy!
With love, from our simple kitchen to yours.
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Grilled Peach Salad with Arugula
Ingredients
- 4 cups arugula and spinach
- 2 peaches, pitted and sliced into wedges
- 1 cup cherry tomatoes, halved (about 5–6 ounces)
- 4 ounces feta cheese, crumbled (about 1/2 cup)
- 1/4 cup toasted walnuts
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Prepare the Peaches: Wash, pit, and slice each peach into 4–6 wedges.
- Grill the Peaches: Preheat a grill or grill pan over medium heat.
- Brush 1 tablespoon of olive oil onto the peach slices.
- Grill for 2–3 minutes per side until grill marks appear and the peaches soften slightly.
- Remove from heat and set aside.
- Make the Dressing: In a small bowl, whisk together 1 tablespoon olive oil, honey, balsamic vinegar, salt, and pepper until well combined.
- Assemble the Salad: Arrange arugula, cherry tomatoes, crumbled feta, and toasted walnuts on a large serving platter or bowl.
- Top with grilled peaches and toss gently.
- Dress & Serve: Drizzle the balsamic-honey dressing over the salad. Toss lightly and serve immediately.
Donna’s Notes
SWEET & SAVORY TWIST: Add thinly sliced prosciutto for a salty contrast to the sweet peaches.
EXTRA CRUNCH: Swap walnuts for pecans, almonds, or pumpkin seeds.
FRUITY UPGRADE: Add fresh strawberries or blueberries for even more natural sweetness.
SPICED PEACHES: Sprinkle the peaches with cinnamon or chili flakes before grilling for a unique depth of flavor.
CREAMIER DRESSING: Blend the dressing with Greek yogurt or Dijon mustard for a creamier texture.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2025
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