Arugula and Grilled Peach Salad

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Donโ€™t get me wrong, I love grilled chicken, steaks and vegetables but grilled peaches are seriously out of this world. If I could eat grilled peaches 365 days a year, I wouldnโ€™t hesitate!ย This Grilled Peach Salad with Arugula and a Mustard Herb Vinaigrette is 100% guaranteed to wow at your next dinner party.

Grilled Peach Salad with Arugula and Sliced Almonds

Itโ€™s topped with plenty of sliced almonds, crumbled goat cheese, salty prosciutto and of course, avocado!

Grilled Peach Salad with Arugula and a Mustard Herb Vinaigrette

While it makes for a perfect side salad at an al fresco dinner party, it would also be pretty perfect for lunch too! I mean, how can you say no to all of my favorite ingredients in one beautiful salad!?

Grilled Peach & Arugula Salad with Mustard Herb Vinaigrette

Course Salad

Ingredients
  

For the salad:

  • 2 peaches pit removed and sliced in half
  • 1 teaspoon California Olive Ranch Arbequina Olive Oil
  • 1 ripe avocado
  • 4 cups fresh arugula
  • 1/4 cup crumbled feta
  • 1/4 cup sliced almonds
  • 2 โ€“ 3 ounces thinly sliced prosciutto torn into pieces

For the dressing:

  • 1 garlic clove finely minced
  • 1/2 shallot finely minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 cup California Olive Ranch Arbequina Olive Oil
  • 1/8 cup red wine vinegar
  • Kosher salt and freshly cracked black pepper to taste

Instructions
 

  • Heat an indoor or outdoor grill to medium high heat. Brush peach halves with California Olive Ranch Arbequina Olive Oil and place on the grill, flat side down for 1 โ€“ 2 minutes and then rotate 90 degrees to continue to cook for another 1 โ€“ 2 minutes. Once grill marks are present, use a pair of tongs and remove the peaches to a cutting board and let cool. After the peaches have cooled, slice each half into 3 โ€“ 4 wedges.
  • Cut avocado in half lengthwise. Remove the pit and discard. Remove the skin from the avocado and place the avocado flesh onto a cutting board. Cut each half of the avocado into six strips.
  • Place arugula in a large serving bowl and top with grilled peach wedges, sliced avocado, crumbled feta cheese and sliced almonds.
  • To make dressing, combine all the ingredients in a small bowl and whisk together until evenly combined. Dress the salad with 1/2 of the vinaigrette and taste. Add more vinaigrette if needed otherwise reserve the remaining vinaigrette for a later use.
  • Garnish salad with thinly sliced pieces of prosciutto and serve immediately.
I created this recipe for the Almond Board of California; check out my other delicious, summery recipes here: Almonds.com/GabyDalkin.

21 Comments

  1. I’ve NEVER grilled a peach :/ and i’m obsessed with peaches. I wish they were just as good all year round!! I love the flavor combination you used. Totally have to try this Gaby! Lovin’ that avocado addition…avocado makes everything better! Always ๐Ÿ˜‰

  2. this looks so amazing, I am currently obsessed with grilled peaches. I shit you not, I made a grilled peach and arugula salad last weekend and it will be up on the site next week (swear I’m not copying) That said I think I’d like to come over and have yours though – cheese, avocado and prosciutto… ALL the good things.

  3. I’m so with you! I soak my peaches in Frangelico-brown sugar sauce before grilling. Then I serve with cinnamon ice cream. Don’t tell anyone, but I prefer it over s’mores in the summer! Shhh! ๐Ÿ™‚

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