When the summer sun is high and stone fruits are in season, there’s nothing quite like a fresh, vibrant salad to cool you down and lift your spirits. This Grilled Peach Blueberry Salad is the ultimate warm-weather dish—bursting with flavor, texture, and color. It’s the perfect balance of sweet, savory, and tangy, making it a standout addition to any summer meal.
Whether you’re planning a light lunch, a picnic dish, or a show-stopping side for grilled meats or seafood, this salad delivers freshness in every bite.
Why You’ll Love This Salad
This recipe is ideal for health-conscious food lovers, entertaining hosts, and fruit-forward flavor fans. The natural sweetness of grilled peaches pairs beautifully with the tart pop of blueberries, salty feta, crunchy toasted nuts, and the tangy, honey-kissed balsamic vinaigrette. It’s simple, quick, and packed with wholesome ingredients.
Here’s why this salad shines:
- Seasonal produce at its best
- Ready in 15 minutes or less
- Nutrient-rich with fiber, antioxidants, and healthy fats
- Visually stunning—guaranteed to impress guests
Ingredients You’ll Need
For the Salad:
- 4 ripe peaches (halved and pitted)
- 1 cup fresh blueberries
- 4 cups mixed greens (baby spinach, arugula, or spring mix work great)
- ¼ cup pecans or walnuts (toasted)
- ¼ cup feta cheese (crumbled)
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Kitchen Tools Required
- Grill or grill pan
- Tongs
- Small whisk and bowl (for dressing)
- Large salad bowl or serving platter
- Sharp knife and cutting board
Step-by-Step Instructions
Step 1: Prepare the Peaches
Preheat your grill or grill pan over medium heat.
Brush the cut sides of the peaches lightly with olive oil to prevent sticking.
Step 2: Grill the Peaches
Place the peach halves cut-side down on the grill.
Grill for 2–3 minutes until grill marks appear and the fruit softens slightly.
Remove from heat and slice into wedges once cool enough to handle.
Step 3: Make the Dressing
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and the remaining olive oil.
Season with salt and freshly ground pepper to taste.
Step 4: Assemble the Salad
In a large salad bowl or on a platter, spread the mixed greens evenly.
Top with grilled peach slices, fresh blueberries, toasted nuts, and crumbled feta cheese.
Step 5: Dress and Serve
Drizzle the balsamic vinaigrette over the salad just before serving.
Toss gently if desired or serve as-is for a more elegant presentation.
Expert Tips for Perfect Results
- Use ripe but firm peaches so they hold their shape on the grill. Overripe peaches will become mushy and fall apart.
- Toast the nuts in a dry pan over medium heat for 2–3 minutes until fragrant. This enhances their flavor and crunch.
- Make ahead tip: You can grill the peaches and prepare the dressing a few hours in advance. Assemble just before serving.
- Add protein: Turn this into a full meal by adding grilled chicken, shrimp, or even quinoa.
Ingredient Swaps and Variations
This salad is highly customizable! Try these fun variations to keep it exciting:
- Cheese Swap: Goat cheese or blue cheese crumbles instead of feta
- Nut Options: Swap pecans/walnuts for sliced almonds or pistachios
- Fruity Additions: Add strawberries, blackberries, or pomegranate seeds
- Dressing Twist: Use lemon juice and maple syrup for a brighter, citrusy vinaigrette
- Greens Mix: Use kale (massaged with olive oil) or romaine for added texture
Serving Suggestions
This salad pairs beautifully with a range of summer meals. Try serving it alongside:
- Grilled chicken or salmon
- Chilled white wine like Sauvignon Blanc or a fruity Rosé
- Crusty bread or flatbread for soaking up extra dressing
- Chilled cucumber soup for an elegant starter
It also makes an ideal starter for a brunch menu or light afternoon lunch on the patio.
Storing Leftovers
This salad is best enjoyed immediately after assembling, but if you have leftovers:
- Refrigerator: Store in an airtight container for up to 1 day. The peaches may soften further, and the greens will wilt slightly.
- Dressing: Keep leftover dressing in a sealed jar in the fridge for up to 5 days. Shake well before using.
Frequently Asked Questions
Can I use canned peaches instead of fresh?
Fresh peaches are preferred for grilling, but canned (in juice, not syrup) can be used in a pinch. Just pat them dry and skip the grill step.
What can I use instead of feta?
Goat cheese, shaved parmesan, or even ricotta salata work wonderfully.
Is this salad vegan?
It can be! Just skip the feta or use a plant-based alternative, and replace honey with maple syrup in the dressing.
Can I make this salad for a crowd?
Absolutely. Simply double or triple the ingredients and serve on a large platter for a beautiful presentation.
Final Thoughts + Call to Action
This Grilled Peach Blueberry Salad is everything summer should taste like—bright, fresh, and bursting with natural sweetness. It’s quick to make, beautifully balanced, and versatile enough for a range of meals and occasions.
If you give this recipe a try, share it with your friends and family, and don’t forget to subscribe to the blog for more seasonal recipes, tips, and easy meals that inspire joy around the table. Let’s make every bite feel like summer on a fork. 🍑💙🥗
