Dessert

Grilled Peach Salad with Blue Cheese and Herb Dressing Recipe

ByMariam Harutyunyan August 8, 2026August 8, 2026

Introduction

This grilled peach salad is a perfect blend of smoky sweetness and fresh, crisp greens. It features juicy peaches charred to perfection, tossed with crunchy lettuce, tangy blue cheese, and a creamy herbed dressing. Ideal for a light summer meal or a refreshing side dish.

A fresh salad served on a white plate set on a white marbled textured surface, featuring large, crisp light green lettuce wedges as the base layer. Grilled peach slices with a slightly charred golden orange color are placed on and around the lettuce. Halved bright red and yellow cherry tomatoes add vibrant pops of color throughout. Dollops of creamy white dressing with visible green herbs are spread unevenly over the top. Small chunks of pale blue cheese and scattered toasted brown hazelnuts sprinkle the salad, and thinly sliced green chives are sprinkled over everything, giving a final fresh touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup buttermilk
1 (5.3-oz.) 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
Freshly ground black pepper

4 medium peaches (about 14 oz. total), quartered, pitted
Vegetable oil, for brushing
3 heads baby iceberg or little gem lettuce (about 1 1/2 lb.), trimmed, cut into wedges

1 cup mixed grape tomatoes, halved
1/4 cup toasted hazelnuts, coarsely chopped
2 oz. blue cheese, crumbled

Instructions

Step 1: In a medium bowl, whisk together buttermilk, Greek yogurt, tarragon, chives, lemon juice, Dijon mustard, and sugar. Season the dressing with salt and freshly ground black pepper to taste. Set aside.
Step 2: Preheat a grill to medium–high heat, allowing it to heat for about 5 minutes. Lightly oil the grill grates to prevent sticking.
Step 3: Pat the peach quarters dry with a paper towel. Brush each piece lightly with vegetable oil, then season with a pinch of salt and pepper.

Step 4: Grill the peaches, turning once halfway through, until they develop light char marks and soften slightly, about 4 to 6 minutes per side. Transfer grilled peaches to a cutting board and let them cool slightly, then chop into 1-inch chunks.
Step 5: Arrange the lettuce wedges on a large platter. Scatter the grilled peach chunks and halved tomatoes over the lettuce. Season with salt and pepper, then drizzle some of the buttermilk-herb dressing on top.
Step 6: Sprinkle toasted hazelnuts, crumbled blue cheese, and additional chives over the salad. Serve immediately with the remaining dressing on the side.

Tips & Variations

Use ripe but firm peaches for grilling to prevent them from falling apart on the grill.
Substitute toasted almonds or pecans if hazelnuts are unavailable.
For a dairy-free option, replace the yogurt and buttermilk with coconut yogurt and a squeeze of lemon juice.

Add a handful of fresh arugula or spinach for more greens and a peppery bite.

Storage

This salad is best served fresh as the lettuce and peaches may become soggy if stored. If needed, store the dressing separately in an airtight container in the refrigerator for up to 3 days. Grilled peaches can be kept in the fridge for up to 2 days but add just before serving for best texture.