This stunning summer salad combines sweet grilled peaches with peppery arugula and a rich balsamic glaze for the perfect balance of flavors. The warm fruit contrasts beautifully with the cool greens, making it an elegant side dish or light meal.
Recipe Details
Ingredients
- 4 large ripe but firm peaches, halved and pitted
- 150g baby arugula, washed and dried
- 115g soft goat cheese, crumbled
- 60g walnuts, roughly chopped and toasted
- 1/4 medium red onion, very thinly sliced
- 120ml good quality balsamic vinegar
- 15ml honey
- 45ml extra-virgin olive oil, divided
- 2ml sea salt
- 1ml freshly ground black pepper
- 15ml fresh basil leaves, torn
Instructions
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Preheat your grill to medium-high heat. In a small saucepan, combine 120ml good quality balsamic vinegar and 15ml honey. Bring to a gentle boil, then reduce heat and simmer for 8-10 minutes until reduced by half and syrupy. Set aside to cool.
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Brush the cut sides of 4 large ripe but firm peaches with 15ml (1 tablespoon) of 45ml extra-virgin olive oil and season lightly with 2ml sea salt and 1ml freshly ground black pepper.
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Grill peach halves cut-side down for 3-4 minutes until you get nice grill marks and the fruit starts to caramelize. Flip and grill for another 2-3 minutes until tender but still holding their shape.
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Remove peaches from grill and let cool slightly. Cut each half into 3-4 wedges.
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In a large serving bowl, toss 150g baby arugula with the remaining 45ml extra-virgin olive oil and a pinch of 2ml sea salt. The arugula should be lightly dressed but not wilted.
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Arrange the dressed arugula on a large platter or individual plates. Top with warm grilled peach wedges, 1/4 medium red onion slices, and crumbled 115g soft goat cheese.
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Sprinkle 60g walnuts and 15ml fresh basil leaves over the salad. Drizzle generously with the cooled balsamic glaze just before serving.
Tips
Peach Selection: Choose peaches that are ripe but still firm - they should give slightly to pressure but not be soft or mushy. Overly ripe peaches will fall apart on the grill.
Grill Alternatives: If you don't have a grill, use a grill pan on the stovetop or roast the peach halves in a 220°C (425°F) oven for 15-20 minutes.
Make-Ahead Balsamic Glaze: The balsamic reduction can be made up to a week in advance and stored in the refrigerator. Gently warm before using if it becomes too thick.
Nut Options: Toasted pine nuts, pecans, or almonds work beautifully in place of walnuts. Toast them in a dry skillet for 2-3 minutes until fragrant.
Cheese Variations: Try crumbled feta, fresh mozzarella, or blue cheese instead of goat cheese for different flavor profiles.
Serving Suggestions: This salad pairs wonderfully with grilled chicken or fish, or serve it as a starter before a summer barbecue. It's also lovely with a glass of Prosecco or Sauvignon Blanc.