Grilled Peach Salad with Blue Cheese and Hazelnuts Recipe
A refreshing and vibrant Grilled Peach Salad featuring lightly charred peaches, crisp baby iceberg lettuce, juicy grape tomatoes, toasted hazelnuts, and tangy blue cheese, all drizzled with a creamy, herb-infused buttermilk dressing. This summer salad perfectly balances sweet, savory, and smoky flavors for a delightful and elegant dish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
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 pounds), 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 the buttermilk, Greek yogurt, finely chopped tarragon, sliced chives, fresh lemon juice, Dijon mustard, and granulated sugar. Season the mixture with kosher salt and freshly ground black pepper to taste, stirring well until fully combined and creamy.
- Prepare the grill: Heat a grill to medium-high heat, about 5 minutes. Lightly oil the grill grates to prevent sticking. Meanwhile, pat the peach quarters dry with a paper towel, then brush each piece lightly with vegetable oil. Season peaches with salt and pepper evenly.
- Grill the peaches: Place the peaches on the hot grill and cook for 4 to 6 minutes per side, turning once halfway through, until the peaches are nicely charred and have grill marks. Remove the peaches from the grill and transfer them to a cutting board to cool slightly. Once cooled, cut the grilled peaches into 1-inch chunks.
- Assemble the salad: Arrange the lettuce wedges attractively on a large serving platter. Distribute the grilled peach chunks and halved grape tomatoes over the lettuce. Season with additional salt and pepper to taste. Drizzle some of the prepared buttermilk-herb dressing over the salad for immediate flavor.
- Add toppings and serve: Sprinkle the toasted hazelnuts and crumbled blue cheese over the salad, and garnish with extra sliced chives for a fresh finish. Serve the remaining dressing on the side for guests to add as desired.
Notes
- Use ripe, but firm peaches for best grilling results to avoid mushy texture.
- To toast hazelnuts, place them in a dry skillet over medium heat and shake frequently until fragrant and slightly browned, about 5 minutes.
- If you don’t have a grill, grill pan or broiler can be used as a substitute to char the peaches.
- The dressing can be made ahead and kept refrigerated for up to 2 days to allow flavors to meld.
- This salad pairs wonderfully with grilled chicken or seafood for a complete meal.
Keywords: grilled peach salad, summer salad, grilled fruit salad, blue cheese salad, fresh herb dressing, buttermilk dressing, healthy salad, vegetarian salad
