Enjoy the fresh, vibrant flavors of my Grilled Peach and Arugula Salad, where sweet, juicy peaches and fresh strawberries meet peppery arugula in a beautifully balanced dish. Add thinly sliced red onion and crumbled feta cheese to bring savory depth and contrast to the fruit. Finish everything with a simple lemon and honey dressing that ties the salad together with bright citrus and gentle sweetness. Serve it as a refreshing starter, a bright side for grilled meals, or a quick lunch that celebrates the best of summer produce.
Recipe at a glance
- Recipe: Grill Peach and Arugula Salad
- Serves: 4
- Total Time: 25
- Difficulty: Easy
- Key Ingredients: Baby Arugula, Ripe Peaches, Lemon Juice, Olive oil
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Ingredients
Find below the list of ingredients I used to make my Grilled Peach and Arugula Salad.
- Baby Arugula
- Ripe Peaches
- Feta Cheese
- Red Onion
- Strawberries
- Crushed Pistachios (or other nuts)
- Olive Oil
- Lemon Juice
- Liqui Honey
- Dijon Mustard
- Salt and Pepper
See recipe card for quantities.
How to make Grilled Peach and Arugula Salad
- Start by making the dressing. Combine in a small jar (which has a lid), the olive oil, lemon juice, honey, mustard, salt and pepper.
- Place the lid on the jar and shake the salad dressing until it becomes smooth. Adjust the seasoning as needed. Set aside.
- Cut the peaches into segment, I got 7-8 per peach. Make sure they are not too thin or else they will fall apart while grilling. Use a silicone brush to lightly coat each flesh side of each segment.
- Preheat an electric grill to 350F or a grill pan to medium-high heat. Place the oiled segments onto the preheated grill. Cook for 1-2 minutes per side, or just long enough to get desired grill marks. Remove and set on a plate.
5. Assemble the salad by dividing the arugula onto 4 salad plates. For salads used as a meal, divide onto 2 larger plates. Top the arugula with the red onion, pistachios, and crumbled feta. Place the grilled peaches on top. Drizzle on the salad dressing not too long before serving to prevent any sogginess from happening. Optionally, you may want to serve the dressing on the side and let your guests choose their desired amount.
Storage
Store the Grilled Peach and Arugula Salad by keeping the components separate whenever possible to maintain freshness and texture. Refrigerate the grilled peaches, dressed greens, and toppings like feta and pistachios in airtight containers for up to 2 days. Avoid dressing the salad fully in advance, as the arugula can wilt quickly; instead, assemble and toss with the dressing just before serving. If already dressed, enjoy leftovers within 1 day for the best flavor and texture.
You may also like
If you enjoyed this Grilled Peach and Arugula Salad, explore more recipes that highlight fresh, vibrant ingredients and balanced flavors. Try the Peach Quinoa Salad for another fruit-forward dish with a hearty twist, or indulge in the cozy sweetness of Strawberry Peach Crisp when you’re craving a dessert version of these flavors. Keep the arugula theme going with the Arugula Caesar Salad or the Arugula Breakfast Salad for fresh, peppery options at any time of day. For a more filling, protein-packed meal, the Meatball Salad offers a satisfying way to turn a salad into a complete dinner.
Recipe
Grilled Peach and Arugula Salad
Ingredients
Dressing Ingredients
- 3 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- 1 tablespoon Liquid Honey
- 1 teaspoon Dijon Mustard
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
Salad Ingredients
- 2 pieces Peaches ripened
- 1 tablespoon Olive Oil to grill the peaches
- 4 cup Baby Arugula
- ⅓ cup Feta Cheese
- ¼ cup Pistachios crushed
- 2 tablespoon Red Onion thinly sliced
- 8 pieces Strawberries quartered
Instructions
- Start by making the dressing. Combine in a small jar (which has a lid), the olive oil, lemon juice, honey, mustard, salt and pepper.
- Place the lid on the jar and shake the salad dressing until it becomes smooth. Adjust the seasoning as needed. Set aside.
- Cut the peaches into segment, I got 7-8 per peach. Make sure they are not too thin or else they will fall apart while grilling. Use a silicone brush to lightly coat each flesh side of each segment.
- Preheat an electric grill to 350F or a grill pan to medium-high heat. Place the oiled segments onto the preheated grill. Cook for 1-2 minutes per side, or just long enough to get desired grill marks. Remove and set on a plate.
- Assemble the salad by dividing the arugula onto 4 salad plates. For salads used as a meal, divide onto 2 larger plates. Top the arugula with the red onion, pistachios, and crumbled feta. Place the grilled peaches on top. Drizzle on the salad dressing not too long before serving to prevent any sogginess from happening. Optionally, you may want to serve the dressing on the side and let your guests choose their desired amount.
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