Variation
Add 100 g of sliced prosciutto for a salty, savory protein boost.
Salads · Dinner · Lunch · American
Grilled Peach Salad With Creamy Gorgonzola
This grilled peach salad combines charred summer fruit with savory gorgonzola and toasted walnuts for a perfectly balanced meal.
Prep
15 min
Cook
6 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Fruit Prep
- 1
Slice Peaches
Cut the peaches along the seam, remove the pit, and slice into thick wedges.
Tip: Ensure the peaches are firm so they do not fall apart on the grill grates.
The Emulsion
- 1
Whisk Vinaigrette
Combine oil, vinegar, honey, mustard, salt, and pepper in a small jar.
Tip: Shake vigorously until the dressing is fully emulsified and thickened.
How to Make Grilled Peach Salad With Creamy Gorgonzola
Total time: 21 min · Yields 4 servings
- 1
Preheat and Oil
Preheat your grill or grill pan to medium-high heat. Lightly brush the cut sides of the peach wedges with olive oil to prevent sticking and encourage even charring.
- 2
Grill the Peaches
Place peaches cut-side down on the hot grates. Grill for 2 to 3 minutes per side until distinct grill marks appear and the fruit softens slightly but retains its shape.
- 3
Prepare the Base
In a large shallow bowl, toss the arugula and thinly sliced red onions with half of the balsamic vinaigrette until the leaves are lightly coated.
- 4
Assemble the Salad
Arrange the warm grilled peaches over the bed of greens. Sprinkle evenly with the crumbled gorgonzola and toasted walnuts.
- 5
Final Seasoning
Drizzle the remaining dressing over the assembled salad and finish with an extra crack of black pepper if desired. Serve immediately while the peaches are still warm.
Chef's Tips
- Rub the grill grates with an oil-soaked paper towel right before adding fruit to ensure a clean release.
- If you dislike gorgonzola, swap it for goat cheese or a mild feta for a similar creamy texture.
- Soak red onion slices in ice water for 10 minutes to remove their harsh bite before adding to the salad.
What to Serve with Grilled Peach Salad With Creamy Gorgonzola
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as a light summer lunch with crusty sourdough bread.
- Pair with grilled chicken or steak for a complete dinner.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap walnuts for candied pecans or toasted pine nuts.
Variation
Add fresh mint leaves for a burst of herbal cooling flavor.
Storage & Reheating
This salad is best enjoyed immediately. Grilled peaches can be stored separately in an airtight container for up to 2 days, but the greens will wilt once dressed.
Further reading
Frequently asked questions
Can I make this grilled peach salad without a grill?
Yes, you can use a cast-iron grill pan on the stovetop over medium-high heat to achieve similar char marks and caramelization.
What type of peaches work best for a grilled peach salad?
Choose yellow peaches that are fragrant but still firm to the touch. Avoid overripe peaches as they will become mushy and stick to the grill.
Should I peel the peaches before grilling?
No, leaving the skin on helps the peach wedges hold their structural integrity while they are exposed to high heat.
How do I prevent the gorgonzola from overpowering the fruit?
Use 'Gorgonzola Dolce,' which is milder and creamier than the aged 'Piccante' version. You can also crumble it into smaller pieces for a more even distribution.
Is this salad gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free. Just ensure your balsamic vinegar and mustard have no hidden additives.
How long do you grill peaches for a salad?
Typically, peaches need only 2 to 3 minutes per side on a hot grill. You want dark grill marks but a texture that is still slightly firm.
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