A Grilled Peach Salad is the ultimate summer salad. Fresh and juicy peach slices grilled to perfection to bring our their sweetness, served on a bed of greens with creamy corn and feta. All finished with a drizzle of homemade honey and mustard dressing. A delicious side dish to grilled salmon or chicken.
Just a few ingredients go in to making this salad, but it certainly isn't lacking in flavour and it's ready in under 15 minutes. The sweetness of the peaches pairs beautifully with the creaminess of the corn and feta. The epitome of summer, this grilled peach salad uses fresh seasonal ingredients and it's the perfect side dish (or main) to liven up any meal.
Why you will love it
- The perfect summer salad
- Ready in just 15 minutes
- A delicious way to use in season peaches
- Great with grilled chicken or fish
- Salad greens - The base of every salad and easy to adapt with your favourite greens, or whatever you have in the fridge that needs using. We used a mixture of spinach, rocket and then romaine for some crunch.
- Peaches - The star of the salad. The salad is best when using perfectly ripe peaches. We have tips below on how to choose peaches.
- Corn - We just used canned corn. However you could use grilled corn too, which would add a nice texture.
- Feta - This adds so much creaminess to the salad. You could use blue cheese instead, or even leave it out for a vegan salad.
- Dressing - We made our own Honey and Mustard Dressing as it compliments all the flavours perfectly.
- Pine nuts - They add a nice crunch to the salad, but they can be swapped for pecans or flaked almonds instead.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Halve the peaches and remove the stones. Heat a small amount of oil in a griddle pan and add the peaches, cut side down. Cook for 4-5 minutes being careful not to burn.
Two: Add the lettuce to a large bowl and dress with the Honey Mustard dressing.
Three: Top the leaves with the sweetcorn, peaches (halved again), pine nuts and feta.
How to choose a peach
Before you even get to cooking the peach, you need to have chosen the perfect peach. You want it to be firm, but just ripe. Basically, not really hard or squishy - somewhere in between.
You want it to be firm enough to handle being grilled and not fall to pieces, but also ripe enough so it has flavour - but the grilling will help with that. Speaking of grilled peaches - why not try our Grilled Peach Dessert?
Cutting and pitting a peach
Cutting a peach is a bit like cutting an avocado, or any stone fruit really. First you need to run a knife round the edge and then twist it open. Peaches have a natural seam, so it's best to follow that with your knife.
Once you have twisted it open, you will have two halves and the stone will have been revealed. To remove it, simply take a melon baller or a small ice cream scoop and scoop it out. You can't just stick a knife in to it and wiggle it out like you can with an avocado, as the pit of a peach is more fragile and it will fall apart.
A dressing can really make our break a salad and our homemade honey and mustard dressing really makes the salad. The best thing is, it is SO simple to make. Just some olive oil, honey, dijon mustard and cider vinegar and you have yourself a sweet and tangy dressing.
There are other options when it comes to dressing though. Some of our other favourite dressings that go well with this salad are creamy pesto dressing, blue cheese or balsamic.
How to adapt it
This is delicious served as a light meal, however you can bulk it out with flaked grilled salmon or even some strips of grilled chicken. As for the salad ingredients themselves, there are a few ways to adapt it.
We have sprinkled some pine nuts of top for added crunch, but you could swap them for pecans or even flaked almonds. The creaminess of the feta is perfect for this salad, however some parmesan grated on top would be delicious too.
Peaches are the star of this salad, but there is no reason why you can't add some other fruit too. Blueberries, strawberries, mango and pineapple work well and the last two are also delicious grilled.
As well as the sweetcorn we've used here (or why not use our Grilled Corn recipe?), other ingredients that go well on this grilled peach salad are olives and sun-dried tomatoes.
What to serve it with
If you are looking for a light meal, then a big bowl of these can be eaten on its own. However, we think it's a really nice (and special) side dish. Here are some of our favourite mains and sides to serve it with:
Salads are always a good opportunity to eat lots of fresh and healthy ingredients. Peaches are the star of this salad and they are very nutritious, as they are a good source of iron, folate and vitamins K and E.
It is easy to make a vegan version of this salad. Just make sure to swap the honey for maple syrup in the dressing and then leave out the cheese, or use a vegan alternative.
You can make the honey and mustard dressing in advance, but everything else should be made fresh. The dressing will store in the fridge in an air tight container for up to 3 days.
Once the salad is dressed, it will need to be eaten straight away as it will get soggy after while. However, an undressed salad can store in the fridge for 2 days and then the dressing added just before serving.
• Make sure you clean your grill or griddle pan well before cooking the peaches on it, as they will pick up the flavours of whatever was last cooked on it.
• Make sure that your grill is well oiled before adding the peaches, otherwise they will stick and burn.
• Add some extra flavour with pancetta or cooked bacon.
More salad recipes
Grilled Peach Salad
- 200 g (7 oz) Romain lettuce
- 70 g (2 cups) Spinach
- 50 g (2.5 cups) Rocket (arugula)
- 2 Peaches - halved, stone removed
- 90 g (0.66 cups) Sweetcorn - drained
- 70 g (0.5 cups) Light feta
- 8 tablespoon Honey mustard dressing
- 1 tablespoon Pine nuts
- Halve 2 Peaches and remove the stones and put under a medium grill for 10 minutes and then slice.
- Add 200 g Romain lettuce, 50 g Rocket (arugula) and 70 g Spinach to a large bowl and dress with 8 tablespoon Honey mustard dressing.
- Top the leaves with 90 g Sweetcorn, the peaches, 1 tablespoon Pine nuts and 70 g Light feta.
- Make sure you clean your grill or griddle pan well before cooking the peaches on it, as they will pick up the flavours of whatever was last cooked on it.
- Make sure that your grill is well oiled before adding the peaches, otherwise they will stick and burn.
- Add some extra flavour with pancetta or cooked bacon.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.