Introduction
Oh, sweet summertime! There’s just something magical about the air, the long evenings, and the incredible bounty of fresh produce, isn’t there? For me, summer means hitting the grill, not just for burgers and dogs, but for those juicy, sun-kissed peaches. And when you combine them with sweet blueberries and a tangy dressing? Pure bliss! This Grilled Peach Blueberry Salad is one of those recipes that just screams “summer” – it’s incredibly easy to pull together, bursting with fresh flavors, and perfect for everything from a backyard BBQ to a quiet weeknight meal. Trust me, one bite and you’ll be hooked!
Why You’ll Love This Recipe
- Fast: You’ll have this vibrant salad on your table in under 30 minutes.
- Easy: Simple steps mean anyone can make this, no fancy skills required.
- Giftable (Sort of!): It’s the perfect dish to bring to a potluck or picnic (just pack the dressing separately!).
- Crowd-Pleasing: The sweet, savory, and tangy combo is a guaranteed hit with just about everyone.
Ingredients
Gather ’round, friends! Here’s what you’ll need to make this sunshine-in-a-bowl:
- 4 ripe peaches: Look for peaches that yield slightly to gentle pressure but aren’t mushy. Ripe is key for sweetness, but you want them firm enough for grilling.
- 4 cups mixed greens: Whatever you love! Spring mix, baby spinach, or even some peppery arugula works beautifully here.
- 1 cup fresh blueberries: Plump, sweet little gems.
- 1/4 cup olive oil: Your standard extra virgin is perfect for the dressing.
- 2 tablespoons balsamic vinegar: Adds that lovely tang and depth.
- 1 tablespoon honey: To balance the acidity of the vinegar and complement the sweet fruit.
- 1 teaspoon Dijon mustard: The secret weapon! Helps emulsify the dressing and adds a little zing.
- 1/4 cup toasted pecans or walnuts: For glorious crunch! Toasting them briefly enhances their flavor.
- 1/4 cup feta cheese: Crumbled and salty, it’s the perfect counterpoint to the sweet fruit.
- Salt, to taste: A sprinkle of flaky sea salt at the end is always a good idea.
- Pepper, to taste: Freshly ground, please!
How to Make It
Ready to make some magic? Let’s do this!
- First things first, let’s get those peaches ready. Wash them gently, then slice each peach in half and carefully remove the pit.
- Brush the cut sides of the peaches lightly with a little bit of olive oil (you can just use a tiny bit from your 1/4 cup). This helps prevent sticking and promotes those lovely grill marks.
- Heat your grill (or a grill pan) over medium-high heat. Once hot, place the peach halves cut-side down. Grill for about 3-5 minutes per side, or until they have nice grill marks and are slightly softened but still hold their shape. Don’t let them get too mushy!
- While the peaches are grilling (or cooling slightly after), whisk together your dressing. In a small bowl or jar, combine the 1/4 cup olive oil, balsamic vinegar, honey, and Dijon mustard. Add a pinch of salt and pepper. Whisk vigorously until everything is well combined and looks a little creamy. Give it a taste and adjust salt, pepper, or honey if you like.
- In a large bowl, gently combine the mixed greens and fresh blueberries.
- Once the grilled peaches are cool enough to handle, slice them into wedges (or leave them in halves, whatever you prefer!).
- Add the sliced grilled peaches, toasted pecans (or walnuts), and crumbled feta cheese to the bowl with the greens and blueberries.
- Drizzle about half of the dressing over the salad. Gently toss to coat everything. Add more dressing if needed, but be careful not to overdress it – you want the fresh ingredients to shine!
- Serve immediately and enjoy every single bite!
Substitutions & Additions
This salad is super forgiving and loves a little personalization! Here are some ideas:
- Different Fruit: Nectarines or even grilled pineapple would be lovely swaps for peaches. Raspberries or strawberries could join the blueberries.
- Other Cheeses: Crumbled goat cheese is divine in this salad! Blue cheese would add a pungent kick, or try little balls of fresh mozzarella (bocconcini).
- Nut Swaps: Candied pecans, almonds, or even pepitas (pumpkin seeds) could replace the toasted nuts.
- Add Protein: Top with grilled chicken, shrimp, or flaky salmon for a heartier meal. A few slices of prosciutto or crispy bacon would also be amazing!
- Make it Vegan: Simply omit the feta cheese!
Tips for Success
Here are a few little pointers I’ve picked up along the way:
- Choose Wisely: As mentioned, ripe but still slightly firm peaches are best for grilling. Too hard and they won’t soften; too soft and they’ll fall apart.
- Don’t Overcrowd the Grill: Give your peaches space so they can grill nicely rather than steam.
- Prep Ahead: You can toast the nuts and make the dressing a day or two in advance. Keep them stored separately. Grill the peaches just before assembling, if possible, but they are still good if grilled a few hours ahead and kept at room temp.
- Dress Last: Always wait to dress the salad until right before you serve it to prevent the greens from getting wilted and soggy.
How to Store It
This salad is definitely best enjoyed fresh, right after assembling. If you anticipate leftovers or are making it ahead for a gathering:
- Store the dressing separately in an airtight container in the fridge for up to a week.
- Keep the grilled peaches, greens, blueberries, nuts, and cheese separate in airtight containers in the fridge.
- Assemble and dress just before serving.
- An assembled and dressed salad won’t keep well for more than an hour or two as the greens will wilt.
FAQs
Got questions? I’ve got answers!
Can I make this salad without grilling the peaches?
Absolutely! You can use fresh, ripe peaches sliced into wedges. The grilling adds a lovely smoky, caramelized sweetness, but the salad is still delicious with fresh fruit.
What’s the best way to toast the pecans or walnuts?
You can toast them in a dry skillet over medium heat for a few minutes, stirring frequently until fragrant (watch carefully, they burn fast!). Or spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-10 minutes.
Can I use bottled dressing instead?
You could, but I highly recommend making your own! This homemade balsamic dressing is super simple and tastes so much fresher than store-bought, really letting those peachy flavors shine.
What if I don’t have a grill?
No problem! Use a grill pan on your stovetop following the same instructions, or as mentioned above, just use fresh, ripe peaches.
Grilled Peach & Blueberry Summer Salad with Balsamic Dressing
A vibrant and easy summer salad featuring juicy grilled peaches, fresh blueberries, mixed greens, crunchy toasted nuts, crumbled feta, and a tangy homemade balsamic dressing. Perfect for barbecues, potlucks, or a quick weeknight meal.
Equipment
- Grill or Grill Pan
- Small bowl or jar For dressing
- Large bowl For salad
- Skillet or baking sheet Optional, for toasting nuts if not already toasted
Ingredients
Main Salad
- 4 ripe peaches slightly soft, but firm enough for grilling
- 4 cup mixed greens such as spring mix, baby spinach, or arugula
- 1 cup fresh blueberries
- 0.25 cup toasted pecans or walnuts
- 0.25 cup feta cheese crumbled
- to taste Salt
- to taste Pepper freshly ground
Balsamic Dressing
- 0.25 cup olive oil extra virgin
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
- Wash peaches gently, then slice each peach in half and carefully remove the pit.
- Brush the cut sides of the peaches lightly with a little bit of olive oil (you can just use a tiny bit from your 1/4 cup).
- Heat your grill (or a grill pan) over medium-high heat. Once hot, place the peach halves cut-side down. Grill for about 3-5 minutes per side, or until they have nice grill marks and are slightly softened but still hold their shape.
- While the peaches are grilling (or cooling slightly after), whisk together your dressing. In a small bowl or jar, combine the 1/4 cup olive oil, balsamic vinegar, honey, and Dijon mustard. Add a pinch of salt and pepper. Whisk vigorously until everything is well combined and looks a little creamy. Give it a taste and adjust salt, pepper, or honey if you like.
- In a large bowl, gently combine the mixed greens and fresh blueberries.
- Once the grilled peaches are cool enough to handle, slice them into wedges (or leave them in halves, whatever you prefer!).
- Add the sliced grilled peaches, toasted pecans (or walnuts), and crumbled feta cheese to the bowl with the greens and blueberries.
- Drizzle about half of the dressing over the salad. Gently toss to coat everything. Add more dressing if needed, but be careful not to overdress it.
- Serve immediately and enjoy every single bite!
Notes
Choose ripe but slightly firm peaches for grilling. Don't overcrowd the grill. You can prep nuts and dressing ahead. Always dress the salad just before serving to prevent wilting. This salad is best enjoyed fresh.