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Grilled Peach Salad with Berries

This grilled peach salad with berries is the perfect summer salad. Made with ripe and sweet peaches, plump berries, crisp greens, feta, and homemade candied pecans. It's drizzled with an easy honey balsamic dressing.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: grilled peach salad
Servings: 4 people
Calories: 530kcal
Author: Tania

Equipment

  • Grill
  • Thin spatula

Ingredients

For the salad

  • 4 fresh peaches, ripe but firm
  • Olive oil for brushing the peaches
  • ½ cup fresh blueberries
  • ½ cup fresh blackberries
  • 5 oz mixed greens
  • ½ cup feta cheese crumbles

Simple candied pecans

  • ¼ cup light brown sugar
  • 1 tablespoon water, plus more as needed
  • 1 cup pecan halves
  • A pinch of salt

Honey balsamic dressing

  • 2 tablespoons balsamic vinegar
  • cup olive oil
  • 1 clove garlic, finely minced
  • 1 to 2 tablespoons honey or to taste
  • ½ teaspoon dijon mustard
  • Salt and pepper to taste

Instructions

Make the candied pecans

  • Heat a small skillet over medium-low heat, and melt brown sugar with the water. Add the pecans plus a pinch of salt to the skillet. Stir to coat the pecans in melted sugar for about 1-2 minutes. Transfer to a plate and let cool.

Make the honey balsamic dressing

  • In a mason jar, combine the balsamic vinegar, olive oil, minced garlic, honey, dijon mustard, and salt and pepper to taste. Seal the mason jar with the lid and shake vigorously until evenly combined (emulsified). Set aside.

Prep and grill the peaches

  • Cut the peaches: Insert a sharp knife along the natural line coming from the stem of the peach until you hit the pit in the center, and cut in half in this direction by rotating it around the knife. Separate each half and remove the pit. Then, cut each half into 2 or 3 wedges.
  • Grill the peaches: Preheat grill to high heat (it needs to be hot to minimize sticking). Brush the sliced peaches on both sides with some olive oil. Grill each side for 2-3 minutes, undisturbed to allow grill marks to develop. Once ready, transfer to a plate. Tip: To flip the peaches, use a thin spatula and lift the peach from underneath to preserve the grill marks. Try not to use tongs.

Assemble the salad

  • On a large platter, arrange a bed of mixed greens and top with the blackberries, blueberries, grilled peaches, candied pecans, and crumbled feta. Drizzle with the prepared honey balsamic vinegar to taste. Enjoy!

Notes

  • Pick ripe but firm peaches: They should be ripe for their natural sweetness to come out, but firm enough so they don't fall apart on the grill.
  • How to prevent peaches from sticking to the grill: 1) Make sure the grill is HOT, 2) brush peaches with olive oil, and 3) let grill undisturbed. 4) Use a thin spatula to lift and release the peaches from underneath. This will help maintain the grill marks on the peaches. Try not to use tongs since they could rip the grill marks apart as you pull the peaches.
  • Prep ahead: The balsamic dressing can be made ahead and stored in the fridge, when ready to use, let it sit on the counter if the oil has solidified and shake it well. The candied pecans can be made ahead and stored at room temperature once cooled down.
Substitutions:
  • Peaches: Nectarines work too.
  • Berries: Strawberries and raspberries.
  • Feta: Try goat cheese, burrata or fresh mozzarella.
  • Pecans: Walnuts.
Disclaimer: Nutritional values per serving are estimates only.

Nutrition

Calories: 530kcal | Carbohydrates: 44g | Protein: 9g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Cholesterol: 10mg | Sodium: 191mg | Potassium: 525mg | Fiber: 6g | Sugar: 36g | Vitamin A: 954IU | Vitamin C: 24mg | Calcium: 53mg | Iron: 2mg