What I love most about this grilled peach salad with basil vinaigrette is how simple it is to make. Even on my busiest weeknights, I can throw this together in under 30 minutes. Plus, it’s a total crowd-pleaser. My picky teenager, who usually turns up her nose at salads, actually asks for seconds of this grilled peach salad with basil vinaigrette! It’s become a family favorite for its incredible taste and ease. I’ve also found that it’s incredibly versatile. You can easily add grilled chicken or shrimp for a more substantial meal, or toss in some creamy burrata for an extra touch of indulgence. No matter how you customize it, this grilled peach salad with basil vinaigrette is always a hit.

I remember the first time I made this grilled peach salad with basil vinaigrette for my parents. They were visiting from out of town, and I wanted to impress them with something special. They were so blown away by the flavors and presentation. My mom, who is usually very critical of my cooking (love you, Mom!), raved about how the sweetness of the peaches perfectly complemented the savory basil vinaigrette. She even asked for the recipe! From that moment on, I knew this grilled peach salad with basil vinaigrette was a winner.

Of course, I’ve had my fair share of cooking mishaps along the way. One time, I forgot to brush the grill grates with oil, and the peaches stuck and turned into a mushy mess. Another time, I added too much vinegar to the basil vinaigrette, and it was way too tart. But hey, that’s how we learn, right? I’ve tweaked and perfected this recipe over time, and now it’s foolproof. I’m so excited to share my version of this grilled peach salad with basil vinaigrette with you.

Trust me, your family is going to love this as much as mine does! I can’t wait for you to try this – it’s become such a staple in our house!

Ingredients

4 ripe peaches, halved and pitted: Make sure your peaches are ripe but still firm enough to hold their shape on the grill. I find that slightly underripe peaches actually work best for grilling.
1/4 cup olive oil, plus more for brushing: I always use extra virgin olive oil for the best flavor. It adds a richness to the vinaigrette that you just can’t get with other oils.

1/4 cup balsamic vinegar: The balsamic vinegar adds a tangy sweetness that balances the flavors perfectly. You can also use white balsamic vinegar for a milder flavor.
1/4 cup packed fresh basil leaves: Fresh basil is a must for this recipe. It adds a bright, herbaceous flavor that is simply irresistible. I grow my own basil in the garden, but you can also find it at most grocery stores. I store extra basil in the freezer. It is best to use fresh basil within 4-6 days, or you can store it in the freezer for 2-3 months.
1 tablespoon honey: The honey adds a touch of sweetness to the vinaigrette, which helps to balance the acidity of the vinegar. You can also use maple syrup or agave nectar as a substitute.

1 clove garlic, minced: Garlic adds a savory depth of flavor to the vinaigrette. Make sure to mince it finely so that it blends in well. I keep pre-minced garlic in the fridge for convenience, but fresh is always best.
Salt and pepper to taste: Season the vinaigrette to your liking. I like to use sea salt and freshly ground black pepper for the best flavor. I find that a pinch of red pepper flakes adds a nice kick to this grilled peach salad with basil vinaigrette!
5 ounces mixed greens: I like to use a mix of different greens for variety, but you can use whatever you have on hand. Spinach, arugula, or romaine lettuce would all work well. If you’re feeling fancy, try adding some edible flowers to the mix.

1/2 cup crumbled goat cheese (optional): Goat cheese adds a creamy tanginess that complements the sweetness of the peaches and the herbaceousness of the basil vinaigrette. If you don’t like goat cheese, you can use feta cheese or blue cheese instead.
1/4 cup toasted pecans or walnuts (optional): Nuts add a crunchy texture and nutty flavor to the salad. I like to toast them in the oven for a few minutes to bring out their flavor. You can use any kind of nut you like, such as almonds, cashews, or pistachios. To save a little money, I like to buy nuts in bulk.

When selecting your peaches for this grilled peach salad with basil vinaigrette, look for ones that are fragrant and slightly soft to the touch. Avoid peaches that are bruised or have blemishes. The quality of your peaches will directly impact the flavor of the salad, so it’s worth it to invest in good ones. Using the freshest basil possible will also make a huge difference to the overall taste of this grilled peach salad with basil vinaigrette.

Step-by-Step Instructions

Prepare the grill: Preheat your grill to medium heat. Make sure the grates are clean and lightly oiled to prevent the peaches from sticking. I use a grill brush to clean the grates and then rub them with an oiled paper towel. This helps to ensure that the peaches grill evenly and don’t get those black marks that nobody wants! For a gas grill, this usually takes around 10-15 minutes. You can check if the grill is hot enough by holding your hand a few inches above the grates – you should feel the heat within a few seconds.
Grill the peaches: Brush the cut sides of the peach halves with olive oil. Place them cut-side down on the grill and cook for 3-5 minutes, or until grill marks appear and the peaches are slightly softened. Flip the peaches and cook for another 2-3 minutes. Be careful not to overcook the peaches, as they will become mushy. Grilling the peaches enhances their sweetness and gives them a lovely smoky flavor, which makes this grilled peach salad with basil vinaigrette extra special.
Make the basil vinaigrette: While the peaches are grilling, prepare the basil vinaigrette. In a blender or food processor, combine the olive oil, balsamic vinegar, fresh basil leaves, honey, garlic, salt, and pepper. Blend until smooth and creamy. Taste and adjust the seasoning as needed. If the vinaigrette is too thick, add a tablespoon or two of water to thin it out. You can also whisk all of the ingredients together in a bowl if you don’t have a blender or food processor. The basil vinaigrette is what really ties this grilled peach salad with basil vinaigrette together.

Assemble the salad: In a large bowl, toss the mixed greens with some of the basil vinaigrette. Arrange the grilled peaches on top of the greens. Sprinkle with crumbled goat cheese and toasted pecans or walnuts, if desired. Drizzle with more basil vinaigrette to taste. This grilled peach salad with basil vinaigrette is so easy to assemble, and it looks absolutely beautiful on a platter.
Serve immediately: Serve the grilled peach salad with basil vinaigrette immediately. The grilled peaches are best when they are still warm. If you are not serving the salad right away, you can store the grilled peaches and basil vinaigrette separately and assemble the salad just before serving.

One time, I tried grilling the peaches indoors using a grill pan, and it just wasn’t the same. The smoky flavor from the outdoor grill is essential for this grilled peach salad with basil vinaigrette. I also learned the hard way to always pit the peaches before grilling them. Trust me, it’s much easier than trying to do it afterward! This grilled peach salad with basil vinaigrette is best served fresh, so don’t make it too far in advance.

Serving Ideas

This grilled peach salad with basil vinaigrette is incredibly versatile and can be served in a variety of ways. It’s fantastic as a light lunch, a refreshing appetizer, or a delicious side dish. We often enjoy it as a simple yet elegant starter when we have friends over for dinner. The vibrant colors and fresh flavors always make a great impression.

For a more substantial meal, you can add grilled chicken, shrimp, or fish to the salad. The sweetness of the peaches pairs perfectly with the savory flavors of the grilled protein. Another option is to add some grilled halloumi cheese, which has a salty, slightly tangy flavor that complements the other ingredients beautifully. This turns the grilled peach salad with basil vinaigrette into a satisfying and complete meal.

When I’m serving this grilled peach salad with basil vinaigrette to a crowd, I like to arrange it on a large platter. I start with a bed of mixed greens, then artfully arrange the grilled peaches on top. I sprinkle with crumbled goat cheese and toasted pecans, and then drizzle generously with the basil vinaigrette. I like to garnish with a few extra basil leaves for a pop of color. The presentation is just as important as the taste!

In our house, this grilled peach salad with basil vinaigrette is a hit with everyone, even the kids. My son loves it with grilled chicken, while my daughter prefers it with just the peaches and goat cheese. I always make sure to have extra basil vinaigrette on hand, because everyone loves to drizzle it on their salad.

Leftovers of this grilled peach salad with basil vinaigrette, if there are any, are delicious the next day. I often pack them for lunch or enjoy them as a quick and easy snack. However, the grilled peaches are best when they are fresh, so I recommend grilling them just before serving.

For a fun twist, try serving this grilled peach salad with basil vinaigrette with a scoop of vanilla ice cream or frozen yogurt. The combination of warm peaches, cold ice cream, and tangy basil vinaigrette is surprisingly delicious. It’s a great way to end a summer meal on a sweet and refreshing note. I also add a drizzle of balsamic glaze to give this grilled peach salad with basil vinaigrette a restaurant-quality look and taste.

FAQs

Can I use canned peaches instead of fresh peaches? While fresh peaches are definitely the best option for this grilled peach salad with basil vinaigrette, you can use canned peaches in a pinch. Just make sure to drain them well and pat them dry before grilling. They won’t have the same flavor and texture as fresh peaches, but they will still work.
Can I make the basil vinaigrette ahead of time? Absolutely! The basil vinaigrette can be made up to 3 days in advance and stored in the refrigerator. Just whisk it well before using. In fact, I often find that the flavors of the vinaigrette meld together even more when it sits for a day or two.
Can I grill the peaches indoors? Yes, you can grill the peaches indoors using a grill pan or a cast-iron skillet. Just make sure to heat the pan over medium heat and brush it with oil before adding the peaches. They won’t have the same smoky flavor as grilled peaches, but they will still be delicious.

I don’t like goat cheese. What else can I use? If you don’t like goat cheese, you can use feta cheese, blue cheese, or even mozzarella cheese instead. Each cheese will add a different flavor profile to the salad, so experiment to find your favorite combination. I sometimes use burrata cheese in this grilled peach salad with basil vinaigrette when I really want to impress.
Can I add other fruits or vegetables to the salad? Absolutely! This grilled peach salad with basil vinaigrette is very versatile, and you can add other fruits and vegetables to your liking. Try adding grilled red onions, bell peppers, or corn. You can also add other fruits, such as strawberries, blueberries, or raspberries.
I’m allergic to nuts. Can I leave them out? Yes, you can definitely leave the nuts out of the salad. If you still want to add some crunch, try using toasted pumpkin seeds or sunflower seeds instead. My nephew is allergic to nuts, so I make this grilled peach salad with basil vinaigrette for him without them all the time.

How do I store leftover grilled peach salad? Store leftover grilled peach salad with basil vinaigrette in an airtight container in the refrigerator for up to 2 days. Keep the grilled peaches and salad greens in separate containers to prevent the greens from wilting.
What’s the best way to pit a peach? The easiest way I’ve found to pit a peach is to run a knife around the peach, cutting it in half. Then, twist the two halves in opposite directions. If the pit doesn’t come out easily, use the tip of your knife to pry it out. I make sure I have a sharp knife when making grilled peach salad with basil vinaigrette, it really helps with cutting the peaches properly!
The basil vinaigrette is too tart, how can I fix this? If your basil vinaigrette is too tart, try adding a little more honey or olive oil to balance the flavors. You can also add a pinch of sugar or a splash of water. Taste and adjust until you reach the desired flavor.

Conclusion

Finished Grilled Peach Salad with Basil Vinaigrette on kitchen counter

This grilled peach salad with basil vinaigrette has truly become a staple in our home, and I hope it will in yours too. It’s more than just a recipe; it’s a celebration of summer flavors, a quick and easy weeknight meal, and a dish that brings our family together around the table. The combination of sweet, smoky peaches, tangy basil vinaigrette, and creamy goat cheese is simply irresistible.

One of my favorite things about this recipe is how versatile it is. You can easily adapt it to your own taste preferences and dietary needs. Add grilled chicken or shrimp for a heartier meal, swap out the goat cheese for feta or mozzarella, or leave out the nuts if you have allergies. The possibilities are endless!

Here are a few tips I’ve learned over the years that will help you make the perfect grilled peach salad with basil vinaigrette:

Always use ripe but firm peaches. This will prevent them from becoming mushy on the grill.
Don’t overcook the peaches. They should be slightly softened but still hold their shape.
Make sure the grill grates are clean and oiled to prevent the peaches from sticking.

My family loves this dish so much that we’ve even started experimenting with different variations. We’ve tried adding grilled corn, red onions, and even jalapenos for a little kick. Each version has been delicious in its own way. I always enjoy seeing how you can adapt a base recipe like grilled peach salad with basil vinaigrette to suit your preferences!

This grilled peach salad with basil vinaigrette recipe reminds me of my grandmother’s cooking. She always had a way of making simple ingredients taste amazing, and this salad is a testament to that philosophy. I truly think that the key to any delicious recipe is to use quality ingredients and follow your heart. It’s so much more than just a salad. It’s a memory waiting to be made.

I’d love to hear how this turns out for your family – drop me a comment and please check out my other similar recipes such as the Chickpea Peach Salad with Honey Lime Dressing.

Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!

Grilled Peach Salad with Basil Vinaigrette: A Summer Delight

Grilled Peach Salad with Basil Vinaigrette on Rustic Table

Print Recipe

Explore 5 sensational grilled peach salad recipes perfect for summer. From sweet to savory, find your new favorite salad!

Author: Kiera

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Yield: 4 servings 1x
Category: Salad
Method: Grilling

Cuisine: American

Ingredients

Scale

5 ripe peaches, halved and pitted
Mixed greens (arugula, spinach, romaine)

1/2 cup crumbled goat cheese or feta cheese
1/4 cup toasted pecans or walnuts
2 tablespoons balsamic vinaigrette

Optional: grilled chicken or shrimp

Instructions

Preheat grill to medium heat.
Brush peach halves with olive oil.

Grill peaches, cut-side down, for 3-5 minutes, or until grill marks appear and peaches are slightly softened.
Let peaches cool slightly, then slice into wedges.
In a large bowl, combine mixed greens, grilled peaches, goat cheese, and pecans.