Description

This Grilled Peach Salad is a refreshing and flavorful dish perfect for summer. Juicy peaches are lightly charred on the grill and paired with crisp baby iceberg lettuce, sweet grape tomatoes, crunchy toasted hazelnuts, and tangy blue cheese. The salad is finished with a creamy buttermilk-herb dressing that combines Greek yogurt, fresh herbs, and a hint of lemon for a bright, balanced flavor. Ideal as a light lunch or a vibrant side salad for any meal.

Ingredients

Scale

Buttermilk-Herb Dressing

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, to taste
Freshly ground black pepper, to taste

Salad

4 medium peaches (about 14 ounces total), quartered, pitted
Vegetable oil, for brushing
3 heads baby iceberg or little gem lettuce (about 1 1/2 pounds), trimmed, cut into wedges
1 cup mixed grape tomatoes, halved
1/4 cup toasted hazelnuts, coarsely chopped
2 ounces blue cheese, crumbled

Instructions

Prepare the dressing: In a medium bowl, combine buttermilk, Greek yogurt, finely chopped tarragon, sliced chives, fresh lemon juice, Dijon mustard, and granulated sugar. Season with kosher salt and freshly ground black pepper to taste, then whisk until smooth and set aside to allow flavors to meld.
Preheat the grill: Prepare your grill for medium–high heat and preheat for about 5 minutes. Lightly oil the grill grates to prevent sticking.
Prepare the peaches: Pat the quartered and pitted peaches dry with paper towels. Brush each peach piece lightly with vegetable oil and season with salt and freshly ground black pepper.
Grill the peaches: Place the peaches on the grill and cook for 4 to 6 minutes per side, turning halfway through, until they develop a light char and are slightly softened. Remove from the grill and transfer to a cutting board. Let them cool slightly before cutting into 1-inch chunks.
Assemble the salad: On a large platter, arrange the lettuce wedges. Scatter the grilled peach chunks and halved grape tomatoes over the lettuce. Season lightly with salt and black pepper.
Dress and garnish: Drizzle some of the prepared buttermilk-herb dressing over the salad. Sprinkle toasted hazelnuts, crumbled blue cheese, and additional sliced chives on top for garnish. Serve with the remaining dressing on the side for guests to add as desired.

Notes

You can substitute baby iceberg with little gem or romaine lettuce for a different texture.
For a nut-free version, omit hazelnuts or replace with toasted pumpkin seeds.
Use fresh peaches at peak ripeness for the best flavor and natural sweetness.
If you don’t have a grill, use a grill pan on the stovetop or broil in the oven until peaches are charred and soft.
Blue cheese can be substituted with feta or goat cheese for a milder flavor.
Adjust the amount of sugar in the dressing depending on the sweetness of your peaches.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Salad
Method: Grilling
Cuisine: American

Keywords: grilled peach salad, summer salad, blue cheese salad, buttermilk dressing, fresh herbs salad, healthy salad recipe