Description

This Grilled Peach Salad combines smoky, charred peaches with crisp baby lettuce, juicy grape tomatoes, creamy blue cheese, and toasted hazelnuts. A tangy buttermilk-herb dressing infused with fresh tarragon and chives brings it all together for a refreshing, flavorful summer salad perfect as a light lunch or side dish.

Ingredients

Scale

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

Instructions

Make the dressing: In a medium bowl, whisk together buttermilk, Greek yogurt, chopped tarragon, sliced chives, lemon juice, Dijon mustard, and granulated sugar. Season the dressing with kosher salt and freshly ground black pepper to taste, mixing well to combine all the flavors.
Prepare the grill: Preheat your grill to medium-high heat, allowing it to warm up for about 5 minutes. Lightly oil the grill grates to prevent the peaches from sticking during grilling.
Grill the peaches: Pat the quartered and pitted peaches dry before brushing them lightly with vegetable oil. Season them with salt and pepper. Place the peaches on the grill and cook for 4 to 6 minutes per side, turning halfway through, until they develop a nice char and grill marks. Remove from the grill and let the peaches cool slightly.
Slice the peaches: Once cooled enough to handle, cut the grilled peaches into roughly 1-inch chunks to prepare for assembling the salad.
Assemble the salad: On a large platter, arrange the wedges of baby iceberg or little gem lettuce. Evenly distribute the grilled peach chunks and halved grape tomatoes over the lettuce. Season the salad lightly with salt and pepper.
Add dressing and toppings: Drizzle some of the buttermilk-herb dressing over the salad. Sprinkle toasted chopped hazelnuts and crumbled blue cheese on top along with additional sliced chives for garnish. Serve the remaining dressing on the side to allow guests to add more if desired.

Notes

To toast hazelnuts, spread them in a single layer on a baking sheet and toast in a 350°F oven for about 8-10 minutes, until fragrant and lightly browned.
If fresh tarragon is not available, substitute with fresh basil or dill for a different but complementary herb flavor.
Use ripe but firm peaches to ensure they hold their shape when grilled.
For a nut-free version, omit hazelnuts or substitute with toasted pumpkin seeds.
This salad is best served immediately to enjoy the contrast of warm peaches and crisp lettuce.

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

Keywords: grilled peach salad, summer salad, peach recipe, grilled fruit salad, blue cheese salad, fresh herb dressing, buttermilk dressing