Grilled Peach Salad with Mint Basil Pesto
· Updated Aug 17, 2024 · Published Jul 12, 2013
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Grilled Peach Salad is the perfect summer salad, combining the smoky flavor of grilled peaches with fresh greens and a vibrant mint basil pesto. This easy summer side dish is one of our many tasty salads to make!
One of my favorite things for summer, this peach salad recipe is a great side dish for any summer meal, whether you’re hosting a neighborhood event or enjoying a family dinner.
Let’s dive into this delicious salad that’s sure to become one of your favorite summer salads.
Table of Contents
What is Grilled Peach Salad?
Grilled Peach Salad is a delightful blend of juicy peaches, peppery arugula, and creamy mozzarella, all topped with a homemade mint basil pesto.
The grilled peaches add a smoky flavor and natural sweetness, making this salad a standout dish for summer meals. Like our mandarin orange salad and this hummus salad, today’s recipe can be served with any main dish.
I also love taking this to backyard cookouts and summer family reunions. You’ll love this easy grilled recipe as this salad is a wonderful way to enjoy stone fruit in its prime.
Ingredients for Grilled Peach Salad
For the salad:
Escarole: Adds a slightly bitter flavor that balances the sweetness of the peaches.
Arugula: Provides a peppery bite that pairs well with the other ingredients.
Water Cress: Adds a fresh, slightly spicy flavor to the salad.
6 medium-sized peaches: Choose ripe peaches for the best flavor, fresh peaches (like fresh herbs) are always the best! Grilled peaches bring a smoky and sweet element to the salad.
Mozzarella cheese, sliced: Fresh mozzarella adds a creamy texture that complements the juicy peaches.
1/8 cup pine nuts, toasted: Adds a crunchy texture and nutty flavor.
Juice from 1/2 lemon: Brightens up the salad with a hint of acidity.
Fresh ground peppercorn: Adds a touch of heat and enhances the overall flavor.
For the pesto:
1/2 cup fresh basil leaves: Provides a fragrant, peppery taste.
1/2 cup fresh mint leaves: Adds a cool, refreshing flavor.
1/8 cup pine nuts, toasted: Adds a rich, nutty flavor to the pesto.
1 garlic clove: Infuses the pesto with a robust, aromatic flavor.
3/4 cup extra virgin olive oil: Creates a smooth, rich base for the pesto.
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2 tablespoons lemon zest: Adds a bright, citrusy note to the pesto.
Juice from 1/2 lemon: Enhances the freshness and acidity.
Kosher salt, to taste: Balances and enhances all the flavors.
Fresh ground peppercorn: Adds a bit of heat and complexity.
How to Make Grilled Peach Salad
For the Salad:
- Prepare the Peaches: Peel the peaches, cut them in halves, and remove the pits with a sharp knife. Brush the peach wedges lightly with a little olive oil.
- Grill the Peaches: Place peach halves on a preheated grill over medium-high heat for about 4 minutes on each side, or until both sides have pretty grill marks. For best results, use a cast iron grill pan or griddle pan to achieve that perfect dry heat. Remove from the grill and allow to cool, then cut the peaches into quarters or smaller pieces. Note: Be sure and clean your grill grates when finished to make the next grilled recipe just as delicious!
- Toast the Pine Nuts: Preheat your oven to 400 degrees F and roast the pine nuts on a baking sheet for 4-5 minutes or until golden brown. Allow them to cool.
- Assemble the Salad: In a large mixing bowl, toss the greens (escarole, arugula, and watercress) in a little olive oil. Arrange the greens on a serving platter.
- Add Toppings: Evenly distribute the grilled peaches and mozzarella slices over the greens. Sprinkle toasted pine nuts and fresh ground peppercorn over the salad. Add thinly sliced red onions for an additional crunch and flavor.
- Add the Pesto: Spoon dollops of the mint basil pesto (prepared below) over the salad. Drizzle the lemon juice over the top for a final touch. If you prefer, you can also drizzle a balsamic vinaigrette or white balsamic vinegar for an extra layer of flavor.
For the Pesto:
- Combine Ingredients: Place the fresh basil leaves, fresh mint leaves, toasted pine nuts, garlic clove, extra virgin olive oil, lemon zest, lemon juice, kosher salt, and fresh ground peppercorn in a small food processor.
- Process: Blend until the desired consistency is achieved, adjusting the amount of olive oil as necessary. For a smoother texture, add a bit more olive oil.
How to Store Grilled Peach Salad
Store any leftover grilled peach salad in an airtight container in the refrigerator. For the best flavor, consume within 1-2 days. Allow the salad to come to room temperature before serving to enjoy the full flavors.
Recipe Tip
For the best flavor, make sure to grill the peaches until they have well-defined grill marks and are slightly tender, as this will enhance their natural sweetness and add a summery, smoky flavor to the salad.
How to Serve Grilled Peach Salad
Grilled peach salad is versatile and can be used in various ways:
- Serve it as a great side dish at your next dinner party or barbecue.
- fPair it with grilled pork chops or BBQ chicken for a complete meal.
- Enjoy it as a light lunch with a slice of crusty bread.
- Add leftover peaches to other fresh salads or as a topping for yogurt.
- Make a peach burrata salad by swapping mozzarella with creamy burrata.
Variations and Substitutions
- Cheese: Substitute mozzarella with creamy goat cheese, blue cheese, or vegan feta cheese for different flavors.
- Nuts: Use crunchy pecans or almonds instead of pine nuts.
- Greens: Mix in other fresh greens like spinach or romaine lettuce.
- Fruit: Add fresh blueberries or cherry tomatoes for additional color and flavor. Fresh fruit, like berries, can add a sweet touch to your grilled peach salad.
Common Questions
Yes, but homemade pesto provides the best flavor.
Grill the peaches for about 3-4 minutes on each side until they have grill marks and are slightly tender.
Stone fruits like plums or nectarines work well, as do fresh berries.
This grilled peach salad recipe is a wonderful way to celebrate peach season and enjoy the fresh produce from your local farmer’s market. With its simple ingredients and delicious flavors, this salad is sure to become a favorite.
Whether you’re enjoying it at a neighborhood event or as part of a summer meal, this salad is a true celebration of the best things about summer. Happy grilling!
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Grilled Peach Salad with Mint Basil Pesto
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Ingredients
For the salad:
- Escarole
- Arugula
- Water Cress
- 6 peaches, medium sized
- mozzarella cheese, sliced
- 1/8 cup pine nuts, toasted
- juice from 1/2 lemon
- fresh ground peppercorn
For the Pesto:
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1/8 cup pine nuts, toasted
- 1 garlic clove
- 3/4 cup extra virgin olive oil
- 2 tablespoons lemon zest
- juice from 1/2 lemon
- kosher salt to taste
- fresh ground peppercorn
Instructions
For the salad:
- Peel peaches, cut in halves, remove pit. Brush lightly with olive oil.
- Place peach halves on grill over medium high heat, about 4 minutes on each side so that both sides are well marked.
- Remove peaches from grill and allow to cool, then halves into quarters or smaller and set aside.
- Preheat oven to 400 degrees F and roast pine nuts on baking sheet for 4-5 minutes or until golden brown and allow to cool.
- Using large mixing bowl, toss greens in olive oil, then arrange on serving platter.
- Evenly distribute peaches and mozzarella slices over greens.
- Sprinkle pine nuts over salad, add fresh ground peppercorn to taste.
- Add spoonful dollops of pesto, as prepared below, as a dressing, and evenly distribute lemon juice on top of salad and pesto.
For the pesto:
- Place fresh herb leaves in small food processor along with other ingredients.
- Process until desired consistency is achieved, adjust amount of olive oil as necessary.
Notes
- Grill the Peaches: Peel, halve, and brush peaches with olive oil, then grill on medium-high heat for about 4 minutes on each side until they have grill marks.
- Prepare the Pesto: Blend fresh basil, mint leaves, toasted pine nuts, garlic, extra virgin olive oil, lemon zest, lemon juice, salt, and pepper in a small food processor until smooth.
- Assemble the Salad: Toss arugula, escarole, and watercress with olive oil, arrange on a platter, top with grilled peaches, mozzarella slices, toasted pine nuts, and dollops of mint basil pesto, then drizzle with lemon juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I really love the grilled peaches and pine nuts in this salad! Amazing, colorful… I just want to crawl into the computer and eat this all up! Wonder how it would be for breakfast?