This is a recipe for grilled peach salad with goat cheese and Arugula. A fun toss between a salad and a cheese course. Grilling fresh peaches will give them a hint of smoke, and a touch of caramelization. Serve them with salty goat cheese and a splash of balsamic vinaigrette = yum.
Is there anything better than a beautiful juicy fresh peach? Try grilling that big beautiful peach to add caramelization, and a little smoke. And you’ll end up with the most delicious peach salad to ever come off that grill.
It’s easier to make than one might think. The peaches are done grilling in just a couple of minutes. The goat cheese slices in a jiff, especially if you’ve let it sit in the freezer for a few minutes. And the balsamic vinaigrette dressing is a cinch to whisk up.
This salad with grilled peaches is hearty enough to satisfy a big appetite. And perfect for any bbq occasion.
So if you’re looking for a good reason to throw a backyard bash with some recipes that keep in simple and easy, this grilled peach salad is just what you’re looking for.
So fire up that grill and invite those friends. Celebrate the flavors of Summer.
Ingredients You’ll Need
- Fresh Peaches
- Goat Cheese: Purchase a good quality, unflavored, unseasoned goat cheese.
- Arugula
- Olive oil
- Kosher Salt and Fresh Ground Pepper
- Fresh Thyme
Ingredient Substitutions
- Fruit: This grilled peach salad could easily become a grilled apricot salad, or you could even use plums.
- Goat Cheese: Those small balls of fresh mozzarella would be a good choice here. Or sliced fresh mozzarella from the larger balls. Crumbles of feta cheese would also be a good substitution.
- Arugula: If you can find Frisee, it would be a great substitution here. Fresh baby spinach is also a good choice.
- Thyme: Fresh chives or mint would work well for this recipe. Avoid rosemary. It would bring too strong of a flavor. A sprinkle of dried thyme is a good choice.
- Balsamic Vinegar: Rather than combining balsamic vinegar and olive to make the balsamic vinaigrette, drizzle this salad with Balsamic Reduction Sauce.
About Palisade Peaches
Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.
Step by Step Instructions, It’s Easy
- Step 1: In a medium bowl, toss the peach halves or slices with 2 tablespoons of the olive oil and the thyme. Season with salt and pepper. Let stand for 10 minutes.
- Step 2: In the meantime, whisk together the balsamic vinegar and the remaining olive oil.
- Step 3: Grill the peach halves, or over high heat (350 – 400 degrees) for about 6 minutes, turning once, until lightly charred and softened.
- Note: If the peach would not release from the pit while trying to cut them into halves, slice the peaches instead, removing each slice from the pit. They will be a little more tedious to grill, but will work fine. Watch them closely and adjust the grill time.
- Step 4: Arrange the goat cheese slices on plates. Top with arugula and then grilled peaches. Drizzle on the balsamic vinaigrette. Gently salt and pepper if you wish and garnish with fresh thyme. Serve right away.
You’re going to love this flavor combination of this grilled peach salad with balsamic vinaigrette.
Common Grilled Peach Salad Questions
Starting at the top of the peach, slice through the flesh until you reach the stone. Then with your hands, twist the peach back and forth until the halves separate. Just like you would when slicing an avocado in half. Then gently pull the pit from the peach half, using a fork or knife.
Peaches generally weigh about ¼ – ⅓ pound each. So there are about 3 – 4 peaches per pound.
Thinking about making this salad during off-peach-season, and using canned peaches? Just make sure to drain canned peach halves well, and using a paper towel, pat them as dry as you can get them. My opinion? Save this grilled peach salad for Summer-time when fresh peaches are at their peak.
No. Leaving the skin in tact will keep those peaches stronger to hold up on those hot grates.
A peach should be ripe but still firm when you press on it. If your peaches are too soft, they’ll be hard to cut in half and remove the pit. Save those softer peaches for standing over the sink and eating whole.
Yes. Use a good serrated knife and using a back and forth motion, slowly cut the peach half into slices.
Tips for Success
- Use a peach that’s slightly soft to the touch. Using too soft or too ripe of a peach will compromise the grilling process.
- Let the goat cheese sit in the freezer for about 30 minutes. This will make slicing cleaner and easier. A cleaner slices cheese will result in a prettier and more professional looking salad.
- I’ve made this salad over a dozen times. There are times that the peaches aren’t quite ripe enough and the peaches are simply a struggle to cut in half and remove the pit. Once you slice around the peach and it simply won’t come apart into two halves, start slicing the peach and removing the slices from the pit.
- Use a grill basket if you’d like to make grilling peach slices easier.
Clingstone vs. Freestone Peaches
Try to purchase Freestone peaches for this grilled peach salad. Just as the names imply Freestone peaches indicate that the pit will release easy from the flesh. The pit will “cling” to the flesh and be hard to remove with Clingstone peaches. Grocery stores may not label which variety you’re purchasing, so If you end up with a Clingstone peach, this is then you’ll need to slice the peaches, removing each slice as you go and grill the slices rather than peach halves.
Recipe for Grilled Peach Salad with Arugula and Goat Cheese
So if you’re like me and order a case of peaches each year, and you’re always on the lookout for fresh peach recipes, you’re going to love this one.
Serve this grilled peach salad with:
My point? This grilled peach salad is a great side dish for about any main course, heavy or light in nature.
More Fresh Summer Salad Recipes
And if you’re looking for more peach recipes, don’t miss my Peach Category. You’ll find some peach keen recipes that will make peach season shine. Including the most popular peach recipe on my site for Peach Crumble Pie.
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Grilled Peach Salad with Goat Cheese and Arugula
Ingredients
- 6 fresh peaches halved and pitted
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons fresh thyme leaves
- Salt and freshly ground pepper
- 1 ½ teaspoons balsamic vinegar Aged is best
- 4 ounces arugula stemmed
- 4 ounces goat cheese cut into 12 slices
- more thyme stalks for garnish
Instructions
- Light a grill and preheat to 350 degrees. In a medium bowl, toss the fresh peaches with 2 tablespoons of the olive oil and 2 teaspoons thyme leaves. Season with half the salt and pepper. Let stand for 10 minutes.
- In the meantime, whisk together the balsamic vinegar and the remaining olive oil.
- Grill the peach halves, or slices over high heat for about 6 minutes, turning once, until lightly charred and softened.
- Arrange the goat cheese slices on plates. Top with arugula and then grilled peaches. Drizzle on the balsamic vinaigrette. Gently salt and pepper if you wish and garnish with fresh thyme. Serve right away.
Notes
- Let the goat cheese sit in the freezer for about 30 minutes. This will make slicing cleaner and easier. A cleaner slices cheese will result in a prettier and more professional looking salad.
- I’ve made this salad over a dozen times. There are times that the peaches aren’t quite ripe enough and the peaches are simply a struggle to cut in half and remove the pit. Once you slice around the peach and it simply won’t come apart into two halves, simply start slicing the peach and removing the slices from the pit.
- Use a grill basket if you’d like to make grilling peach slices easier.
- Fresh apricots are a good substitution for this salad.
Nutrition
Grilled Peach Salad …It’s What’s For a Side dish
This grilled peach salad recipe was first published August of 2018 and updated July, 2023 with step by step instructions and photos.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
This looks great Lea Ann. I also love the dish. Where did you get it?
Just bought some Palisades peaches and all ready for this salad! Don’t you just love peach season? 🙂
Anything with goat cheese and I am THERE! Are you getting good Colorado peaches yet? Great salad with lots of good flavors and color!
I’ve got a fridge full of Colorado Peaches. They’re sublime!
This recipe is just peachy!
Ok, that was bad, I know 🙂 I’ve never grilled peaches, but I have done other fruit, and so I know they must turn out wonderfully caramelized and yummy.
I have done caprese with peaches and a balsamic reduction and it is so, so fabulous!!! Thanks for reminding me….yours sounds fabulous.