Dessert

Grilled Peach Salad with Blue Cheese and Hazelnuts Recipe

Bylilan Sage August 4, 2026August 4, 2026

Introduction

This Grilled Peach Salad is a delightful mix of smoky, sweet, and tangy flavors perfect for warm-weather meals. Juicy peaches are charred on the grill and paired with crisp lettuce, fresh tomatoes, crunchy hazelnuts, and creamy blue cheese. A tangy buttermilk-herb dressing ties it all together beautifully.

A white plate holds a fresh salad with 4 large wedges of light green iceberg lettuce placed evenly around the plate. Between the lettuce wedges are grilled peach slices showing a warm orange color with brown grill marks. Bright red and yellow cherry tomato halves fill in spaces around the lettuce and peaches. Dollops of creamy white dressing are drizzled on top of the lettuce and peaches, with small pieces of chives sprinkled over everything. Crumbled pieces of blue cheese and scattered halved hazelnuts add texture and color contrast, with the whole scene set against a white marbled texture. 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 and pitted
Vegetable oil, for brushing
3 heads baby iceberg or little gem lettuce (about 1 1/2 lb.), trimmed and 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 the buttermilk, Greek yogurt, tarragon, chives, lemon juice, Dijon mustard, and sugar. Season the dressing with kosher salt and freshly ground black pepper to taste. Set aside.
Step 2: Prepare a grill for medium–high heat and preheat for about 5 minutes. Lightly oil the grill grates to prevent sticking.
Step 3: Pat the peach quarters dry with a paper towel, then brush them with vegetable oil. Season the peaches with salt and pepper.
Step 4: Grill the peaches for 4 to 6 minutes per side, turning halfway through, until they are lightly charred. Transfer the peaches to a cutting board and let them cool slightly. Then cut them into 1-inch chunks.
Step 5: Arrange the lettuce wedges on a serving platter. Top with the grilled peach chunks and halved grape tomatoes. Season lightly with salt and pepper.
Step 6: Drizzle some of the buttermilk-herb dressing over the salad. Sprinkle with toasted hazelnuts, crumbled blue cheese, and additional sliced chives.
Step 7: Serve the salad with the remaining dressing on the side for guests to add as desired.

Tips & Variations

Use ripe but firm peaches for the best grilling results—they hold their shape and develop great caramelization.
For a dairy-free alternative, substitute the buttermilk and yogurt with coconut yogurt and a splash of lemon juice or vinegar.
Try swapping the blue cheese with feta or goat cheese for a milder flavor.
Add some cooked crispy bacon or toasted pecans for extra texture and taste.

Storage

Store any leftover dressing in an airtight container in the refrigerator for up to 3 days. The salad is best served fresh, but if you need to store leftovers, keep the grilled peaches separate from the greens to prevent wilting. Reheat grilled peaches briefly in a pan or microwave before adding back to the salad.

How to Serve

A white plate holds a salad with five big wedge slices of green iceberg lettuce spread out evenly, topped with grilled peach slices showing brown grill marks, red and yellow cherry tomato halves, and small pieces of blue cheese. The salad is drizzled with a creamy white dressing speckled with green herbs and sprinkled with whole and chopped hazelnuts. A woman’s hand holding a large silver spoon lifts one wedge of lettuce with a peach slice and dressing, while a small clear glass bowl filled with more dressing sits in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of peaches?

Yes, nectarines or plums work well for grilling and provide a similar sweet and smoky flavor.

How do I prevent the peaches from sticking to the grill?

Make sure to oil the grill grates well and brush the peaches with oil before grilling. Also, grilling over medium–high heat helps achieve quick caramelization without sticking.