Ingredients

2/3 cup buttermilk

1 (5.3-oz.) container plain whole-milk Greek yogurt (about 1/2 cup)

1 tbsp finely chopped fresh tarragon

1 tbsp finely sliced chives, plus more for serving

1 tsp fresh lemon juice

3/4 tsp Dijon mustard

1/2 tsp granulated sugar

Kosher salt

Freshly ground black pepper

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

Step 1: In a medium bowl, whisk together the buttermilk, Greek yogurt, tarragon, chives, lemon juice, Dijon mustard, and sugar. Season with kosher salt and freshly ground black pepper to taste. Set aside.

Step 2: Preheat a grill to medium–high heat, about 5 minutes. Lightly oil the grates to prevent sticking.

Step 3: Pat the peach quarters dry, then brush them with vegetable oil. Season with salt and pepper.

Step 4: Grill the peaches, turning once, until they develop light char marks and soften slightly, about 4 to 6 minutes per side. Transfer to a cutting board and let cool briefly, then cut into 1-inch chunks.

Step 5: On a large platter, arrange the lettuce wedges. Top with grilled peaches and halved grape tomatoes. Season with salt and pepper.

Step 6: Drizzle some of the buttermilk-herb dressing over the salad. Sprinkle the toasted hazelnuts, crumbled blue cheese, and additional chives on top.

Step 7: Serve the salad with the remaining dressing on the side for guests to add as desired.

Tips & Variations

Use fresh, ripe peaches for the best natural sweetness and flavor.

Substitute toasted walnuts or pecans if hazelnuts aren’t available.

Add a handful of arugula or spinach for extra greens and a peppery bite.

For a dairy-free version, swap the yogurt and buttermilk with coconut yogurt and a splash of lemon juice.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and re-whisk before serving. Avoid storing the salad fully assembled to prevent wilted lettuce and soggy peaches. Reheat peaches briefly over a grill or in a warm pan if desired.

FAQs

Can I use frozen peaches for this salad?

Fresh peaches are best for grilling because frozen peaches tend to become mushy when thawed and may not hold up well on the grill. If frozen peaches are your only option, thaw and pat them dry thoroughly before grilling.

What can I use instead of blue cheese?

If you prefer a milder flavor or don’t have blue cheese, feta or goat cheese make excellent substitutes that complement the sweetness of the peaches and the crunch of the nuts.