Grilled Peach Salad with Blue Cheese and Herb Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
