Grilled Peach Salad with Blue Cheese and Herb Dressing Recipe

Introduction

Grilled Peach Salad is a fresh and flavorful dish that combines the smoky sweetness of grilled peaches with crisp lettuce and tangy blue cheese. Dressed with a creamy buttermilk-herb dressing, it’s a perfect light meal or side for warm weather dining.

Ingredients

• 2/3 cup buttermilk
• 1 (5.3-oz.) container plain whole-milk Greek yogurt (about 1/2 cup)
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely sliced chives, plus more for serving
• 1 teaspoon fresh lemon juice
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon granulated sugar
• Kosher salt
• Freshly ground black pepper
• 4 medium peaches (about 14 oz. total), quartered and pitted
• Vegetable oil, for brushing
• 3 heads baby iceberg or little gem lettuce (about 1 1/2 lb.), trimmed and cut into wedges
• 1 cup mixed grape tomatoes, halved
• 1/4 cup toasted hazelnuts, coarsely chopped
• 2 oz. blue cheese, crumbled

Instructions

1. Step 1: In a medium bowl, whisk together buttermilk, Greek yogurt, tarragon, sliced chives, lemon juice, Dijon mustard, and sugar. Season the dressing with kosher salt and freshly ground black pepper to taste.
2. Step 2: Prepare your grill for medium-high heat and preheat for about 5 minutes. Lightly oil the grill grates to prevent sticking.
3. Step 3: Pat the peach quarters dry with paper towels. Brush them lightly with vegetable oil and season with salt and pepper on all sides.
4. Step 4: Grill the peaches for 4 to 6 minutes per side, turning once halfway through, until they develop light char marks. Remove the peaches from the grill and transfer to a cutting board. Let them cool slightly before cutting into 1-inch chunks.
5. Step 5: Arrange the lettuce wedges on a serving platter. Scatter the grilled peach chunks and halved grape tomatoes over the lettuce. Season the salad lightly with salt and pepper.
6. Step 6: Drizzle some of the buttermilk-herb dressing over the salad. Sprinkle toasted hazelnuts, crumbled blue cheese, and additional sliced chives on top. Serve the remaining dressing on the side.

Tips & Variations

• Use ripe but firm peaches for the best grilling results—they hold their shape and develop a nice caramelized flavor.
• Swap hazelnuts with toasted pecans or walnuts for a different nutty crunch.
• For a dairy-free dressing, substitute the yogurt and buttermilk with coconut yogurt and almond milk, respectively, and omit the blue cheese.
• Grill the peaches on a grill pan if you don’t have an outdoor grill to capture the smoky flavor indoors.

Storage

Store leftover grilled peaches and dressing separately in airtight containers in the refrigerator for up to 2 days. Assemble the salad just before serving to keep lettuce crisp. To reheat peaches, warm them briefly in a skillet or microwave for about 20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen peaches instead of fresh?

Fresh peaches are best for grilling because they hold their shape and develop a smoky flavor. Canned or frozen peaches tend to be softer and may not grill well, but you can use them in the salad without grilling if needed.

What can I substitute for blue cheese?

If you don’t like blue cheese, feta or goat cheese are excellent alternatives that still provide a tangy, creamy element to the salad.

Grilled Peach Salad with Blue Cheese and Herb Dressing Recipe

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A refreshing and vibrant Grilled Peach Salad featuring charred peaches, crisp baby iceberg lettuce, grape tomatoes, toasted hazelnuts, and tangy blue cheese, all tossed with a creamy buttermilk-herb dressing. Perfect for a light lunch or a summer side dish.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 2/3 cup buttermilk
• 1 (5.3-ounce) container plain whole-milk Greek yogurt (about 1/2 cup)
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely sliced chives, plus more for serving
• 1 teaspoon fresh lemon juice
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon granulated sugar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Salad

• 4 medium peaches (about 14 ounces total), quartered and pitted
• Vegetable oil, for brushing
• 3 heads baby iceberg or little gem lettuce (about 1 1/2 pounds), trimmed and cut into wedges
• 1 cup mixed grape tomatoes, halved
• 1/4 cup toasted hazelnuts, coarsely chopped
• 2 ounces blue cheese, crumbled

Instructions

1. Make the dressing: In a medium bowl, combine the buttermilk, Greek yogurt, chopped tarragon, sliced chives, fresh lemon juice, Dijon mustard, and granulated sugar. Whisk together thoroughly and season with kosher salt and freshly ground black pepper to taste. Set aside to allow flavors to meld.
2. Prepare the grill: Preheat the grill to medium-high heat, approximately 5 minutes. Lightly oil the grill grates to prevent sticking. Pat the peach quarters dry with paper towels, then brush each piece with vegetable oil. Season with salt and pepper evenly.
3. Grill the peaches: Place the prepared peach quarters on the grill. Cook for 4 to 6 minutes per side, turning halfway through, until the peaches are lightly charred and have developed grill marks. Remove from the grill and transfer to a cutting board to cool slightly.
4. Cut peaches into chunks: Once the grilled peaches are cool enough to handle, cut them into approximately 1-inch chunks to make them easy to combine with the salad.
5. Assemble the salad: Arrange the lettuce wedges neatly on a serving platter. Evenly distribute the grilled peach chunks and halved grape tomatoes over the lettuce. Season lightly with salt and pepper.
6. Add dressing and toppings: Drizzle some of the buttermilk-herb dressing over the salad. Sprinkle toasted hazelnuts, crumbled blue cheese, and additional sliced chives on top for added texture and flavor. Serve the remaining dressing on the side to allow guests to add more as desired.

Notes

• Use ripe but firm peaches to ensure they hold their shape when grilled.
• To toast hazelnuts at home, place them in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned.
• The dressing can be made a few hours ahead and refrigerated to deepen the flavors.
• Substitute baby romaine or butter lettuce for a different texture if desired.
• For a dairy-free option, omit blue cheese and use a vegan yogurt alternative in the dressing.

Keywords: grilled peach salad, summer salad, buttermilk dressing, blue cheese salad, grilled fruit salad, fresh summer salad