Description
A fresh and vibrant Grilled Peach Salad featuring juicy grilled peaches, tangy gorgonzola cheese, crunchy toasted walnuts, and a sweet-tangy balsamic dressing, perfect for a light summer meal or starter.
Ingredients
Scale
Salad Ingredients
- 4 ripe peaches, halved and pitted
- 5 cups mixed greens (arugula or spring mix)
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup toasted walnut halves
- 1/4 cup thinly sliced red onion
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar or balsamic glaze
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the Grill: Heat a grill or grill pan to medium heat and lightly oil the grates to prevent sticking.
- Grill the Peaches: Place the peach halves cut side down on the grill. Cook for about 3-5 minutes until grill marks appear and peaches soften slightly. Remove from grill and slice each half into wedges.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar or glaze, honey, Dijon mustard, salt, and black pepper until the mixture is smooth and well combined.
- Assemble the Salad: In a large serving bowl, arrange the mixed greens. Top with the sliced grilled peaches, crumbled gorgonzola cheese, toasted walnuts, and thinly sliced red onion.
- Dress and Toss: Drizzle the prepared dressing over the salad just before serving. Gently toss to coat all ingredients evenly without bruising the greens.
Notes
- For added protein, top the salad with grilled chicken or prosciutto.
- Substitute gorgonzola with feta or goat cheese for a milder flavor.
- Use candied walnuts instead of toasted walnuts for a sweeter salad variation.
