Grilled Peach & Arugula Salad
Sweet caramelized grilled peaches, peppery arugula, crumbled feta cheese, candied walnuts, and a drizzle of honey-balsamic dressing. Summer on a plate in under 20 minutes.
Ingredients
- 3 ripe but firm peaches, halved and pitted
- 5 oz baby arugula
- ½ cup crumbled feta cheese
- ⅓ cup candied walnuts
- ¼ cup thinly sliced red onion
- 2 tbsp olive oil (for grilling)
- 3 tbsp good balsamic vinegar
- 2 tbsp honey
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt & black pepper to taste
- Fresh basil leaves to garnish
Instructions
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1
Prep the Peaches
Brush peach halves with olive oil. Make sure your grill or grill pan is hot and well-oiled to prevent sticking.
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2
Grill the Peaches
Place peaches cut-side down on the hot grill. Grill for 3–4 minutes without moving until beautiful grill marks appear and the flesh caramelizes. Flip and grill 1–2 minutes more. Remove and slice into wedges.
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3
Make the Dressing
Whisk together balsamic vinegar, honey, Dijon mustard, and olive oil until emulsified. Season with salt and pepper to taste.
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4
Assemble the Salad
Spread arugula on a large platter. Arrange warm grilled peach slices over the top. Scatter red onion, crumbled feta, and candied walnuts.
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5
Dress & Garnish
Drizzle the honey-balsamic dressing over the salad just before serving. Add fresh basil leaves and a final crack of black pepper.
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6
Serve Immediately
This salad is best served immediately while the peaches are still warm — the contrast with the cool, crisp arugula is magic.
