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Jump to Recipegrilled stone fruit salad
I don’t now if there is anything better than a ripe, juicy, perfect peach on a summer day. If you find it let me know. If you’re a lover of fresh, perfectly ripe summertime peaches like me, this grilled peach salad is a must. This delicious and gorgeous salad is smoky, sweet, crunchy, creamy and herby. And did I say gorgeous? This vibrant and bright dish is serving whimsical and fun vibes all day.
This recipe is sure to impress you and anyone lucky enough to share it with you. So if you’re searching for a recipe to make an appetizers using peaches, look no further. This is the ultimate grilled peach salad.
Step-by step instructions and a video tutorial live below, enjoy this summer grilled peach salad recipe!
Fire Roasted Peaches
grilled peaches appetizer
Ingredients:
- 5 ripe peaches
- Raw honey comb
- Blue cheese, gorgonzola or another creamy cheese (For dairy-free I used Nuts For Cheese Blue)
- Basil
- 1-2 tablespoons olive oil
- Nut brittle topping: pine nuts, white sesame seeds, maple syrup, maldon salt, chili powder, ground chipotle seasoning.
Instructions:
Make the crispy nut brittle topping. Preheat the oven to 375°. Line a baking sheet with parchment paper and add the pine nuts, white sesame seeds, maple syrup, chili powder, ground chipotle seasoning and maldon salt on top of the parchment paper. Give it a good mix, spread it flat and cook in the oven for 10 minutes or until turning brown. Remove and allow to cool. Once cooled, break it up into a crumble, leave some larger pieces for variety and garnish.
Cut the peaches into halves and quarters.
Prepare your grill to medium-high heat and oil your grate with a vegetable oil such as grapeseed or olive. You can use a basting brush or towel and tongs. Cook the peaches until they have distinct dark grill lines. Usually 8-10 minutes.
Plate your peaches and drizzle olive oil over the top. Add the toppings: cheese, nut topping, chunks of raw honey comb, basil and finish with a sprinkle of flaky salt.
More variations of this peach salad:
- grilled peach and burrata salad
- grilled peaches with burrata and balsamic
- grilled peach salad goat cheese
- peaches and burrata appetizer with sun dried tomatoes
Notes:
Grilling Tips: For perfectly grilled peaches, make sure your grill is preheated to medium-high heat. Brush the peach halves with olive oil before placing them on the grill. Grill for about 2-3 minutes per side until you get beautiful grill marks.
Choosing the Right Peaches: Opt for ripe but slightly firm peaches for grilling. This will ensure they hold their shape on the grill and have a delicious flavor.
Olive Oil Varieties: I recommend using extra virgin olive oil for its robust flavor. Alternatively, try a lemon-infused olive oil to add a zesty twist to the salad.
Creamy Blue Cheese Selection: Creamy blue cheese varieties like Gorgonzola or Roquefort work wonderfully with the sweetness of the peaches. Crumble them over the salad for a delightful tangy taste.
Nut Brittle Crunch: Create a crispy spiced nut brittle topping by combining your favorite nuts (almonds, pecans, or walnuts) with a touch of cinnamon and sugar. Sprinkle this flavorful mixture over the salad for an added crunch.
Honey Comb Sourcing: Look for raw honeycomb at local farmers’ markets or specialty stores. Its natural sweetness adds a unique touch to the salad.
Substitution Options: If you prefer a milder flavor, substitute blue cheese with creamy feta. Sheep or goat feta are more mild in taste compared to cow feta. In case raw honeycomb is unavailable, use agave syrup as a substitute.
Serving and Presentation: For a beautiful presentation, serve the salad on a bed of fresh arugula. Garnish with edible flowers or fresh basil leaves to add a pop of color.
Customization: Feel free to get creative and customize the salad to your liking. Add toasted pine nuts or dried cranberries for extra texture and flavor.
Seasonal Variations: As the seasons change, adapt the recipe by using different grilled fruits. Try pears in the fall or stone fruits in the spring for delightful variations.
Pairing Suggestions: Pair this refreshing salad with a light-bodied Rosé wine or a chilled iced tea infused with fresh mint leaves for a delightful summer beverage.
If you like this summer peach salad appetizer you may also enjoy: prosciutto and melon salad, watermelon salad, Mexican street corn salad and portobello salad.
Summer Grilled Peach Salad
Equipment
- Grill
Ingredients
- 5 ripe peaches
- Raw honey comb
- Blue cheese, gorgonzola or another creamy cheese (For dairy-free I used Nuts For Cheese Blue)
- Basil
- 1-2 tablespoons olive oil
- Nut brittle topping: pine nuts, white sesame seeds, maple syrup, maldon salt, chili powder, ground chipotle seasoning.
Instructions
- Make the crispy nut brittle topping. Preheat the oven to 375°. Line a baking sheet with parchment paper and add the pine nuts, white sesame seeds, maple syrup, chili powder, ground chipotle seasoning and maldon salt on top of the parchment paper. Give it a good mix, spread it flat and cook in the oven for 10 minutes or until turning brown. Remove and allow to cool. Once cooled, break it up into a crumble, leave some larger pieces for variety and garnish.
- Cut the peaches into halves and quarters.
- Prepare your grill to medium-high heat and oil your grate with a vegetable oil such as grapeseed or olive. You can use a basting brush or towel and tongs. Cook the peaches until they have distinct dark grill lines. Usually 8-10 minutes.
- Plate your peaches and drizzle olive oil over the top. Add the toppings: cheese, nut topping, chunks of raw honey comb, basil and finish with a sprinkle of flaky salt.
This seasonal fruit salad will be a favorite this summer! I hope you and your family love this grilled peach salad as much as we have!
