Grilled Peach Salad

By August, I’m buying peaches every time I walk into the grocery store or farmers market. When they smell sweet before I even cut into them, this is the salad I want to make!

A few minutes on the grill gives the peach slices caramelized edges while keeping the centers juicy. Add peppery arugula, cool cucumbers, cherry tomatoes, fresh mozzarella, basil, and crunchy pistachios, then bring everything together with a tangy honey mustard dressing.

It looks beautiful on a big platter and has such a fun mix of warm, cool, creamy, and crunchy ingredients. Add grilled chicken, shrimp, salmon, or pork to turn it into a filling high-protein salad for lunch or dinner. And if you already love making Grilled Peaches for dessert, this savory salad is your next move!

Before You Get Started

A few simple choices help the peaches hold their shape and keep the salad crisp.

• Choose your peaches: Look for ripe but firm peaches that smell fragrant and give slightly when gently pressed. Very soft peaches can become mushy on the grill.
• Dry the ingredients: Pat the mozzarella, cucumbers, and tomatoes dry after cutting them so extra moisture doesn’t dilute the dressing.
• Prepare the grill: Start with clean grates and have a thin spatula ready for lifting the peach slices without tearing them.
• Mix the dressing early: Whisk the dressing ahead and refrigerate it in a covered container, then stir it again before assembling the salad.

How to Make Grilled Peach Salad

The peaches cook quickly, so have the remaining salad ingredients ready before they hit the grill.

1. Prepare The Peaches

Preheat the grill to medium-high heat. Cut the peaches in half, remove the pits, and slice each half into thick wedges.

Gently toss the slices with olive oil, salt, and pepper until lightly coated.

Pro tip: Keep the slices thick enough to sit securely across the grill grates. Thin slices soften quickly and can be difficult to flip.

2. Grill The Peaches

Place the peaches on the hot grill and cook for 2 to 3 minutes, leaving them undisturbed while the first set of grill marks develops.

Flip carefully and cook for about 2 minutes on the second side. Remove them when they have visible grill marks and have softened slightly while still holding their shape.

Pro tip: Don’t force a peach slice that feels stuck. Give it another 20 to 30 seconds, then slide a thin spatula underneath once the surface releases.

3. Whisk The Dressing

Combine the olive oil, white wine vinegar or white balsamic vinegar, honey, grainy mustard, salt, and pepper.

Whisk until the honey and mustard are evenly incorporated, and the dressing looks slightly thickened.

Pro tip: Taste the dressing with a piece of arugula instead of straight from the spoon. This gives you a better idea of how the acidity and sweetness will taste in the finished salad.

4. Dress The Arugula

Add the arugula to a large bowl and drizzle it with about half of the dressing. Toss until the leaves are lightly and evenly coated.

Pro tip: Use clean hands or salad servers to lift the greens from the bottom of the bowl rather than pressing them down.

5. Assemble The Salad

Add the cucumbers, cherry tomatoes, mozzarella, basil, pistachios, and grilled peaches. Drizzle with the remaining dressing and season with salt and pepper as needed.

Toss very gently or arrange the toppings over the dressed arugula for a pretty platter-style presentation.

Pro tip: Place the peaches on top after tossing the other ingredients if you want the slices to stay intact and the grill marks to remain visible.

Indoor Grill Pan Method

You can still get caramelized peaches and beautiful grill marks without heading outside.

Preheat a grill pan over medium-high heat and brush it lightly with oil. Arrange the peach slices in a single layer without crowding the pan.

Cook for 2 to 3 minutes on the first side and 1 to 2 minutes on the second. Work in batches if needed so the pan stays hot and the peaches sear instead of steaming.

Recipe Tips and Tricks

These small details make the salad easier to balance, assemble, and serve.

• Cool the peaches briefly: Let the grilled slices sit for about 5 minutes before placing them on the arugula so the heat doesn’t wilt the leaves.
• Balance the dressing: Taste a cooked peach before making final dressing adjustments. Add another splash of vinegar when the fruit is very sweet or a little more honey when it’s tart.
• Choose your vinegar: White wine vinegar creates a sharper, tangier dressing, while white balsamic vinegar brings a softer acidity and a little extra sweetness.
• Add the basil last: Chop or tear the basil shortly before serving so it stays bright and fragrant instead of bruising in the refrigerator.
• Toast the pistachios: Warm them briefly in a dry skillet to deepen their nutty flavor, then let them cool before adding them to the greens.
• Protect the crunch: Keep the pistachios separate until serving if the salad will be sitting out for more than a few minutes.
• Switch the greens: Baby spinach or spring mix can replace the arugula when you want a milder base.
• Grill in batches: Leave space between the peach slices when doubling the recipe so the grill stays hot enough to create caramelized marks.

Serving Ideas

This grilled peach salad works as a fresh summer side, and adding a generous serving of lean protein turns it into a complete meal.

• Make it a high-protein chicken salad: Add sliced Easy Grilled Chicken Breast directly to the greens, or serve it with Easy Balsamic Grilled Chicken. Both options work beautifully with the sweet peaches, creamy mozzarella, basil, and tangy dressing.
• Add prosciutto: Tear thin slices of prosciutto over the finished salad for a quick protein boost and a salty contrast to the fruit and honey mustard dressing.
• Serve it with pork: Pair the salad with Grilled Mediterranean Pork Tenderloin for a filling late-summer dinner with plenty of fresh herbs.
• Pair it with seafood: Serve it with Garlic Grilled Shrimp, Grilled Salmon with Honey and Lime, Pan-Seared Cod, or Grilled Red Snapper for a light, protein-rich summer meal.
• Build a vegetarian meal: Add cooked quinoa, chickpeas, or white beans to the salad for extra protein and staying power. A little more mozzarella or a spoonful of cottage cheese on the side also works well.
• Create a summer salad spread: Set it out with Chopped Caprese Salad and Grilled Vegetable Salad for a colorful cookout or potluck table.

Storage & Reheating

Store the components separately so the greens, fruit, and pistachios keep their texture.

• Storage: Refrigerate the grilled peaches, dressing, greens, and remaining ingredients in separate airtight containers for up to 2 days. A fully dressed salad is best eaten the same day.
• Freezer: Freezing isn’t recommended because the peaches, cucumbers, tomatoes, arugula, and fresh mozzarella will lose their texture after thawing.
• Reheating: Reheating isn’t necessary. Serve the peaches chilled or let them sit at room temperature briefly before assembling the salad.
• Leftovers: Add undressed components to a quinoa bowl, pile them onto toasted sourdough, or tuck them into a wrap with extra greens.