Grilled Peach Blueberry Salad

Grilled Peach Blueberry Salad is the dish that taught me my favorite summer secret: stone fruit and berries get even better with a kiss of smoky char. This salad is everything you want when temperatures rise, with juicy caramelized peaches, bursts of fresh blueberries, and a quick honey balsamic vinaigrette to tie it all together.

I always make this salad when peaches are at their juiciest. The first time I served it at a backyard barbecue everyone went back for seconds and even asked for the recipe before dessert was served.

Ingredients

• Ripe peaches: For those satisfying caramelized grill marks; look for fruit that gives slightly yet is not mushy
• Fresh blueberries: Bring bright pops of tartness and color; choose firm berries without wrinkles for the best bite
• Mixed greens: Such as arugula, spinach, or spring mix; these provide peppery or mild contrasts; wash and dry well for crispness
• Crumbled feta cheese: Adds a tangy creamy note; choose block feta for crumbling as it has the best flavor
• Toasted pecans or walnuts: Give crunch and a buttery backbone; avoid stale or bitter nuts by tasting before using
• Olive oil: Lends richness to the dressing; use a fruity extra virgin variety for best results
• Balsamic vinegar: Brings deep flavor and balance; look for well-aged or syrupy types if possible
• Honey: Softens tangy flavors and highlights the fruit’s sweetness; local honey has more pronounced floral notes
• Dijon mustard: Adds body and sharpness to the vinaigrette; quality matters so use pure Dijon without fillers
• Salt and pepper: To taste, to finish and round out the flavors; freshly cracked black pepper works best

Step-by-Step Instructions

Prepare the Grill:

Preheat your grill to medium high heat and let it get hot; about 10 to 15 minutes. Lightly oil the grates using a paper towel dipped in oil to prevent the peaches from sticking.

Grill the Peaches:

Brush the cut sides of your ripe peach halves with a little olive oil so they do not dry out. Place the peaches cut side down on the grill. Grill for three or four minutes until grill marks form and the peaches become slightly soft. Remove and let cool for a minute before slicing each half into wedges.

Make the Dressing:

In a small bowl or jar add olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk with a fork or shake the jar until everything comes together into a smooth, slightly thick dressing. Taste and adjust the seasoning.

Assemble the Salad:

In a large bowl add the mixed greens and gently pile the grilled peach slices and fresh blueberries on top. Finish by sprinkling with crumbled feta and the toasted nuts.

Dress the Salad:

Just before serving drizzle the dressing evenly over the salad. Toss gently with tongs so all the greens and fruit get coated but the peaches and berries do not break apart.

Serve:

Transfer the salad to plates or serve family-style. Enjoy it as a beautiful bite for lunch, side dish, or at your next summer gathering.

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Peaches have always been my favorite summer fruit especially after picking them fresh as a kid. Even now the scent of grilling peaches reminds me of those sun-soaked days and makes this salad feel extra special every time.

Storage Tips

If you have leftovers store the salad components separately to keep the greens from wilting. Place the grilled peaches and blueberries in an airtight container in the fridge for up to three days. Only toss with dressing just before serving. Nuts and feta can be stored at room temperature or in the fridge as well.

Ingredient Substitutions

If peaches are not available nectarines also grill well and have a beautiful similar flavor. Goat cheese works nicely instead of feta for extra creaminess while slivered almonds or pistachios are tasty alternatives to pecans or walnuts. Try maple syrup instead of honey in the dressing for a different sweetness.

Serving Suggestions

This salad pairs beautifully with grilled chicken, fish, or as a brunch stunner next to quiche. Add toasted seeds for a nut free option or scatter with edible flowers to make it party ready. For heartier fare try serving it alongside crusty bread.

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I promise this salad will change the way you think about summer produce and you might find yourself craving grilled fruit all season long.

Frequently Asked Questions

→ Can I use canned peaches instead of fresh?

Fresh ripe peaches are preferred for grilling, but canned peaches can be used in a pinch. Drain them well and sear briefly for best results.

→ What greens work best in the salad?

Arugula, spinach, or a spring mix provide a tender, slightly peppery base that pairs beautifully with the sweetness of the fruit.

→ Is the feta cheese necessary?

Feta adds a creamy, tangy element, but you can omit it or substitute with goat cheese or fresh mozzarella if preferred.

→ How do I toast the nuts?

Place pecans or walnuts in a dry skillet over medium heat, stirring often, for 2-4 minutes until fragrant and lightly browned.

→ Can I prepare the dressing ahead of time?

The balsamic vinaigrette can be whisked or shaken and stored in the fridge for up to 3 days. Shake before using.