Grilled Peaches Salad Recipe

Prepare peaches

Wash peaches, slice in half and remove pits. If peaches are large, cut each half into 2 wedges so pieces are grill-friendly. Pat dry with a towel to remove surface moisture.

Make vinaigrette

In a small bowl or jar combine fresh orange juice, lemon juice, white wine vinegar, honey, Dijon mustard, minced shallot, salt and black pepper. Whisk or shake to combine. Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking until the vinaigrette emulsifies. Taste and adjust seasoning — add more honey for sweetness or a pinch more salt for balance. Set aside at room temperature.

Toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool (they will continue to brown if left in the hot pan). Crumble the feta cheese and keep covered in the refrigerator until ready to assemble.

Preheat a grill or grill pan over medium-high heat until hot. Lightly brush peach halves with 1 tablespoon extra-virgin olive oil and sprinkle a light pinch of salt on the cut surface. Place peaches cut-side down on the grill and cook 2–4 minutes without moving, until distinct grill marks form and the fruit softens slightly. Flip and grill the skin side for 1 minute just to warm through. Remove peaches from the grill and let cool slightly, then cut large halves into 1–1.5 inch wedges if needed.

Place the arugula in a large bowl. Add the sliced heirloom tomatoes and warm grilled peach wedges.

Drizzle about two-thirds of the citrus vinaigrette over the greens and fruit (reserve the rest for guests to add more). Gently toss to coat — be careful not to bruise the peaches.

Transfer the dressed salad to a serving platter or individual plates. Sprinkle the toasted almonds and crumbled feta evenly over the top.

Finish with a light sprinkling of coarse salt and freshly ground black pepper to taste. Serve immediately with the remaining vinaigrette on the side.