Table of Contents
why make this recipe
Grilled Peach Salad is a delicious and refreshing dish perfect for warm weather. It combines the sweetness of grilled peaches, the crunch of corn, and the vibrant flavors of fresh blueberries and arugula. This salad is not only tasty but also visually appealing, making it a great addition to any meal. It can serve as a light lunch or a side dish for dinner. Plus, it’s quick to make and packed with nutrients!
how to make Grilled Peach Salad
Ingredients:
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- ½ large lemon (zest only)
- Pinch red pepper flakes
- Pinch salt
- 4 peaches (grilled)
- 1 ear corn (grilled)
- 5 ounces baby arugula
- â…“ cup sunflower seeds
- 1 cup fresh blueberries
- 8 ounces burrata cheese
Directions:
- Preheat the grill to high heat and clean the grates well.
- Cut the peaches in half and remove the pits. Brush the cut side with a little olive oil or avocado oil and sprinkle with salt.
- Grill the peaches cut-side down over high heat for about 2-3 minutes, then remove them from the grill.
- While the peaches are grilling, grill the corn. Grill the corn out of the husk for about 8-10 minutes, turning occasionally, until it is nicely charred.
- In a separate bowl, make the dressing by whisking together olive oil, balsamic vinegar, honey, lemon zest, red pepper flakes, and a pinch of salt.
how to serve Grilled Peach Salad
To serve the Grilled Peach Salad, start by placing a bed of baby arugula on a plate. Top it with sliced grilled peaches, grilled corn kernels, fresh blueberries, and sunflower seeds. Finally, tear the burrata cheese and place it on top for a creamy finish. Drizzle some dressing over the top for added flavor and enjoy!
how to store Grilled Peach Salad
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the salad components separate to maintain their freshness. The peaches and corn can be kept in one container, while the arugula and blueberries should go in another. Consume within two days for the best taste.
tips to make Grilled Peach Salad
- Choose ripe peaches for the best flavor and sweetness.
- For added flavor, try adding chopped fresh herbs like basil or mint.
- If you don’t have burrata cheese, feta cheese or goat cheese can be good alternatives.
- Feel free to adjust the sweetness of the dressing by adding more honey or balsamic vinegar to your preference.
variation
You can change the ingredients based on seasonal availability. Try substituting the peaches with nectarines or plums for a different flavor. Adding nuts like walnuts or pecans can give a nice crunch.
FAQs
1. Can I use canned peaches instead of fresh ones?
It’s best to use fresh peaches for grilling, as canned peaches will not have the same texture and flavor when cooked.
2. Is this salad vegan?
The salad is not vegan because it contains burrata cheese. You can omit the cheese or use a plant-based cheese substitute to make it vegan.
3. How do I know when the peaches are ripe?
Ripe peaches should have a slightly soft texture when gently squeezed and emit a sweet aroma. Look for peaches that have a vibrant color without any large blemishes.
Grilled Peach Salad
A delicious and refreshing salad combining grilled peaches, corn, blueberries, and arugula, perfect for warm weather.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- ½ large lemon (zest only)
- Pinch red pepper flakes
- Pinch salt
- 4 peaches (grilled)
- 1 ear corn (grilled)
- 5 ounces baby arugula
- â…“ cup sunflower seeds
- 1 cup fresh blueberries
- 8 ounces burrata cheese
Instructions
- Preheat the grill to high heat and clean the grates well.
- Cut the peaches in half and remove the pits. Brush the cut side with a little olive oil or avocado oil and sprinkle with salt.
- Grill the peaches cut-side down over high heat for about 2-3 minutes, then remove them from the grill.
- While the peaches are grilling, grill the corn for about 8-10 minutes, turning occasionally, until it is nicely charred.
- In a separate bowl, make the dressing by whisking together olive oil, balsamic vinegar, honey, lemon zest, red pepper flakes, and a pinch of salt.
- To serve, place a bed of baby arugula on a plate. Top it with sliced grilled peaches, grilled corn kernels, fresh blueberries, and sunflower seeds.
- Finally, tear the burrata cheese and place it on top. Drizzle some dressing over the top for added flavor.
Notes
Store leftovers in an airtight container, keeping components separate for freshness. Consume within two days.