Summer is the greatest season to experiment with different salad variations! With so many fruits being in season, it is the perfect time to explore new recipes. This grilled peach and arugula salad happens to be one of my new favorites! I usually love to put grilled veggies on my salad but this variation is perfect for the summer. It is light, refreshing, with a hint of sweet yet savory.
I have been wanting to try grilled peaches for quite some time and finally had the perfect opportunity. When grilling be sure to use some type of grill plate so that you don’t lose your peaches down the grates of your grill. The grill helps to caramelize the sugar in the peaches to give them a sweeter flavor. The sweetness of the peach pairs well with the tartness of the balsamic vinaigrette and glaze. Feel free to switch up the fruit by using a plum, nectarine, or pluot (hybrid of a plum and apricot).
As for a beverage pairing, I would suggest a medium-bodied white such as a sauvignon blanc. If you are looking for something a little bit sweeter I would suggest Moscato. Feel free to also pair this salad with a crisp rose champagne.
- Balsamic Vinegar
- Olive oil
- Salt and Pepper
- Candied Pecans (or slivered almonds)
- Balsamic Glaze (Trader Joe’s sells a small bottle, pictured above)
- Slice peaches into 1-inch slices
- Grill for approximately 5 minutes per side or until slightly charred
- In a wooden salad bowl whisk together your balsamic vinegar, agave, salt, pepper, and then whisk in your olive oil
- Toss your arugula in your salad bowl with the vinaigrette
- Serve on a small plate or bowl
- Top the arugula with grilled peach slices, goat cheese, and candied pecans
- To top the salad off, drizzle a little bit of balsamic glaze for a little extra flavor, and enjoy
Tip 1: Make sure your peach has some firmness to it as it will soften up when you grill it.
Tip 2: When putting together a balsamic vinaigrette make sure to put in your vinegar first, then agave, salt and pepper, then olive oil. Make sure to whisk in olive oil. By putting in the balsamic first, and then whisking in the oil last will help the vinegar and oil emulsify so that the oil and vinegar will not separate.
Share your favorite summer salad recipes with me in the comment section above!