Add some serious flavor to your meal with this Grilled Peach Salad with Tomatoes. A sweet and tangy dressing coats the smoky grilled peaches, tomatoes, and sugar snap peas in this fresh and fabulous dish, and the feta and pickled onions are the perfect finish. It’s delicious, easy, and impressive, and it’s the perfect dish to serve with grilled steaks or chicken or just about anything!
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Fresh peaches, no matter how you serve them, are delicious, but grilled peaches are a whole new level. A smoky kiss elevates and highlights the sweetness of the peaches, and a touch of char adds intense flavor and caramelization. Plus, the heat from the grill makes them juicier, making grilled peaches one of the best things you can grill.
Peaches are so easy to grill, and because there’s no fat in them, they aren’t going to burn unless you walk away. I brush them lightly with olive oil to help get that smoky flavor to stick, and after just a few minutes on the grill, they’re ready to go.
There are all sorts of amazing flavors in this easy summer salad recipe. The grilled peaches add sweetness, the tomatoes a touch of acidity, the feta a lovely salty tanginess, and the sugar snap peas add a grassy note that’s a welcome addition to the other flavors.
Want to really impress? Make this easy grilled peach salad and watch people gobble it up!
WHAT YOU’LL LOVE ABOUT Grilled Peach Salad with Tomatoes
- Perfect for a hot summer day, there’s hardly any cooking involved in this refreshing and light salad.
- The grilled peaches add a surprising depth of flavor that pairs so well with the other ingredients.
- This dish is quick to prepare and grill and will make you look like a professional chef!
- Grilled Peach Salad with Tomatoes is perfect as a side dish or a standalone meal.
Ingredients
- White balsamic vinegar
- Red onion – Thinly sliced.
- Olive oil – Use good quality olive oil.
- Grainy mustard
- Honey
- Salt and pepper
- Peaches – Halved and pitted.
- Cherry tomatoes – Multi-colored or any kind.
- Sugar snap peas – Thinly sliced on an angle (bias).
- Fresh mint – Chopped.
- Feta cheese – Crumbled.
What is White Balsamic Vinegar
White balsamic is made from white wine vinegar and grapes, and it undergoes a different aging process that keeps it light in color. It offers a cleaner, crisper taste compared to regular balsamic, making it ideal for dishes where you want to maintain the color of ingredients like fruits and vegetables.
How to Make Grilled Peach Salad with Tomatoes
- Preheat the grill to med-high.
- Heat the vinegar in a microwave-safe bowl until hot, then add the thinly sliced red onion. Let sit for about 30 minutes.
- Brush the peaches with remaining oil and grill over med-high heat for about 4 minutes or until slightly softened with grill marks, then flip and cook 2-3 more minutes.
- Slice the peaches about 1/4-inch thick and toss with tomatoes, peas, and mint.
- Strain the vinegar and transfer it to a larger bowl. Set the onions aside.
- Whisk in the oil, mustard, honey, salt, and pepper to the vinegar.
- Drizzle with the dressing and arrange on a platter.
- Top with pickled red onion and crumbled feta cheese.
Chef Jenn’s Tips
- Use ripe but firm peaches for the best grilling results.
- Pickling the red onion in advance can make it less pungent and more flavorful.
- Don’t skip the fresh mint; it adds a burst of freshness to the dish.
- If grilling fruit is new to you, start with a clean and well-oiled grill to avoid sticking.
Recommended
Make It a Meal
To turn this delightful salad into a full-blown meal, consider serving it with some grilled chicken or steaks. The white balsamic dressing complements a wide range of proteins, making it versatile and suitable for different tastes.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Although the salad is best enjoyed fresh, the pickled onions and white balsamic dressing can be made ahead of time and stored separately for up to a week. Unfortunately, this salad is not suitable for freezing.
Grilled Peach & Tomato Salad
Ingredients
- 2-3 peaches cut into quarters, stone removed
- 2 teaspoons olive oil
- 1 pound cherry tomatoes cut in half, or grape tomatoes
- 1 cup sugar snap peas sliced thick on the bias
- 2 tablespoons mint chopped
- 2 tablespoons parsley chopped
For the dressing
- 2 tablespoons white balsamic vinegar
- 1/2 cup red onion sliced thinly
- 2 tablespoons olive oil
- 1 tablespoon grainy mustard
- 1 teaspoon honey
- 1 pinch salt
- 1 pinch pepper
Instructions
- Preheat the grill to med-high.
- Heat the vinegar in a microwave-safe bowl until hot, then add the thinly sliced red onion. Let sit for about 30 minutes.
- Brush the peaches with remaining oil and grill over med-high heat for about 4 minutes or until slightly softened with grill marks, then flip and cook 2-3 more minutes.
- Slice the peaches about 1/4-inch thick and toss with tomatoes, peas, and mint.
- Strain the vinegar and transfer it to a larger bowl. Set the onions aside.
- Whisk in the oil, mustard, honey, salt, and pepper to the vinegar.
- Drizzle with the dressing and arrange on a platter.
- Top with pickled red onion and crumbled feta cheese.
- Serve immediately and enjoy!
Notes
Chef Jenn’s Tips
- Use ripe but firm peaches for the best grilling results.
- Pickling the red onion in advance can make it less pungent and more flavorful.
- Don’t skip the fresh mint; it adds a burst of freshness to the dish.
- If grilling fruit is new to you, start with a clean and well-oiled grill to avoid sticking.
