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Grilled Peach and Arugula Salad with White Balsamic Vinaigrette

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Salad, main, Gluten-free
  • Method: Grilled
  • Cuisine: Northwest


Grilled Peach and Arugula Salad with toasted almonds, fresh basil, goat cheese and a simple balsamic vinaigrette.


  • 3 ripe, delicious smelling peaches, halved
  • 6 oz baby arugula (or other favorite green)
  • ¼ cup crumbled goat cheese, or fresh mini mozzarella balls
  • ¼ of a red onion, thinly sliced
  • 1/4 cup toasted slivered almonds
  • 10 basil leaves, cut into ribbons. Purple basil is pretty.

White Balsamic Vinaigrette


If grilling the peaches, preheat the grill. ( You don’t have to grill them)

Mix the vinaigrette together in a small bowl or jar.

Wash peaches, rubbing the fuzz off with your fingers under running water ( or uses a dry towel). Half the peaches, scoop out the seeds and brush with a little olive oil. Grill for 4-6 minutes over medium heat uncovered until they have noticeable grill marks. Using a metal spatula gently turn over and grill one more minute. Try to keep peach in tact. Cut peaches into wedges.

Toss greens, onions, basil leaves, slivered almonds and goat cheese in a medium bowl with some of the vinaigrette.. You may have some leftover. Place the grilled peaches on top,  sprinkle witih optional nasturshim petals.


Prep time: 10 minutes Cook time: 10 minute Total time: 20 minutes


Grilling the peaches is optional. If peaches are very juicy and ripe, no need to grill.

Keywords: peach salad, peach salad recipes, peach arugula salad, peach arugula goat cheese salad, peach almond salad