Grilled Peach Salad Recipe

Peaches: Fresh, ripe peaches are essential for this recipe. They should be firm enough to hold up on the grill but ripe enough to offer sweetness.

Mixed greens: A blend of different leafy greens adds texture and variety to the salad. You can use any mix you prefer, such as arugula, spinach, or a spring mix.

Feta cheese: This crumbly, tangy cheese adds a savory contrast to the sweet peaches. It’s a key component for balancing flavors.

Red onion: Thinly sliced red onions provide a sharp, pungent flavor that complements the sweetness of the peaches and the creaminess of the feta.

Balsamic vinaigrette: This dressing ties all the ingredients together with its sweet and tangy profile. You can use store-bought or make your own.

When grilling peaches, make sure to lightly brush them with a bit of olive oil to prevent sticking and to enhance the caramelization process. This will bring out their natural sweetness and create beautiful grill marks.

• peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness, making them an excellent alternative for grilling.

• mixed greens - Substitute with arugula: Arugula adds a peppery flavor that complements the sweetness of the grilled fruit.

• feta cheese - Substitute with goat cheese: Goat cheese offers a creamy texture and tangy flavor that pairs well with the other ingredients.

• red onion - Substitute with shallots: Shallots provide a milder, sweeter taste that can enhance the salad without overpowering it.

• balsamic vinaigrette - Substitute with honey mustard dressing: Honey mustard dressing adds a sweet and tangy flavor that complements the grilled fruit and greens.

• To store your grilled peach salad, first ensure that the peaches have cooled completely. This prevents any residual heat from wilting the mixed greens.
• Separate the components: Keep the grilled peaches, mixed greens, and balsamic vinaigrette in individual airtight containers. This helps maintain the freshness and texture of each ingredient.
• Store the grilled peaches in a container lined with parchment paper to absorb any excess moisture. This prevents them from becoming soggy.
• Place the mixed greens in a container with a paper towel on top. The paper towel will absorb any excess moisture, keeping the greens crisp.
• Keep the feta cheese and red onion in separate small containers to prevent them from overpowering the other ingredients with their strong flavors.
• Store the balsamic vinaigrette in a small jar or bottle. Shake well before using to ensure the ingredients are well combined.
• When ready to serve, combine all the components just before eating to maintain the best texture and flavor.
• For freezing, note that mixed greens and feta cheese do not freeze well due to their high water content. However, you can freeze the grilled peaches.
• To freeze grilled peaches, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. Frozen grilled peaches can be stored for up to 3 months.
• Thaw the grilled peaches in the refrigerator overnight before using them in your salad.

• Preheat your oven to 350°F (175°C). Place the grilled peaches on a baking sheet and warm them for about 5-7 minutes until they are heated through but not mushy.
• For a quicker method, use a microwave. Place the grilled peaches on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway to ensure they don't overcook.
• To reheat the mixed greens and other salad components, avoid direct heat. Instead, bring them to room temperature by letting them sit out for about 15-20 minutes. This will help maintain their texture and freshness.
• If you prefer a warm salad, lightly sauté the red onion in a pan with a touch of olive oil for 1-2 minutes until they soften slightly. Add the mixed greens just before serving to wilt them slightly without making them soggy.
• Reassemble the salad by combining the reheated grilled peaches, room-temperature mixed greens, sautéed red onion, and feta cheese. Drizzle with fresh balsamic vinaigrette and toss gently to combine.

• Grill: Used to cook the peach halves, giving them a smoky flavor and attractive grill marks.

• Tongs: Essential for safely flipping the peach halves on the grill.

• Mixing bowl: Used to combine the mixed greens, feta cheese, and red onion.

• Chef's knife: Necessary for slicing the red onion thinly.

• Cutting board: Provides a safe surface for halving and pitting the peaches, as well as slicing the red onion.

• Measuring cups: Used to measure out the feta cheese and balsamic vinaigrette accurately.

• Salad tongs: Useful for tossing the salad gently to combine all ingredients evenly.

• Serving platter: Ideal for presenting the finished grilled peach salad attractively.

Preheat the grill: Start preheating the grill while you prepare the other ingredients to save time.

Use pre-washed greens: Buy pre-washed mixed greens to cut down on prep time.

Slice onions in advance: Thinly slice the red onion ahead of time and store it in the fridge.

Crumbled feta: Purchase pre-crumbled feta cheese to avoid extra steps.

Ready-made vinaigrette: Use store-bought balsamic vinaigrette to save time on making your own dressing.

Grill in batches: Grill all the peach halves at once if your grill is large enough.