Grilled Peach & Blueberry Summer Salad with Honey Balsamic Dressing

Serves: 4 | Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes

Ingredients

For the Salad

• 4 ripe peaches, pitted and cut into wedges

• 1 cup (150 g) fresh blueberries

• 1 medium red onion, cut into wedges

• 4 cups baby arugula or mixed greens

• ¼ cup fresh parsley, chopped

• 2 tbsp fresh basil, chopped

• 2 tbsp fresh mint, chopped

• 2 tbsp olive oil

• Salt and freshly ground black pepper

For the Honey Balsamic Dressing

• 3 tbsp extra virgin olive oil

• 2 tbsp aged balsamic vinegar

• 1 tbsp honey

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 garlic clove, finely grated

• ½ tsp kosher salt

• ¼ tsp freshly ground black pepper

Optional Additions

• ½ cup crumbled goat cheese or feta

• ¼ cup toasted pecans or walnuts

• 2 tbsp toasted pumpkin seeds

• Prosciutto slices for serving

For Garnish

• Fresh parsley leaves

• Fresh basil leaves

• Lemon zest

• Fresh cracked black pepper

• Flaky sea salt

Instructions

Step 1 – Grill the Peaches and Onion

1. Preheat a grill or grill pan over medium-high heat.

2. Brush the peach wedges and onion wedges with olive oil.

3. Season lightly with salt and pepper.

4. Grill the peaches for 2–3 minutes per side until grill marks appear and the fruit softens slightly.

5. Grill the onion wedges for 3–4 minutes, turning occasionally until lightly charred.

6. Allow both to cool slightly.

Step 2 – Make the Dressing

In a small bowl, whisk together:

• Extra virgin olive oil

• Balsamic vinegar

• Honey

• Lemon juice

• Dijon mustard

• Garlic

• Salt

• Black pepper

Whisk until fully emulsified.

Step 3 – Assemble the Salad

1. Arrange the arugula or mixed greens on a large serving platter.

2. Scatter the grilled peaches and grilled red onions over the greens.

3. Add the fresh blueberries.

4. Sprinkle with chopped parsley, basil, and mint.

5. If using, add crumbled goat cheese, toasted nuts, or pumpkin seeds.

Step 4 – Finish

1. Drizzle the honey balsamic dressing evenly over the salad.

2. Garnish with lemon zest, flaky sea salt, and freshly cracked black pepper.

3. Serve immediately.

Chef's Tips

• Choose peaches that are ripe but still firm enough to hold their shape on the grill.

• Chill the blueberries before serving for a refreshing contrast.

• Toast the nuts in a dry skillet for 3–4 minutes to enhance their flavor.

• Aged balsamic vinegar provides a richer, sweeter finish than regular balsamic.

• Add sliced grilled chicken, shrimp, or burrata to transform the salad into a complete entrée.

Estimated Nutrition (Per Serving) (without optional toppings)

• Calories: ~240 kcal

• Protein: 3 g

• Fat: 15 g

• Carbohydrates: 25 g

• Fiber: 5 g

• Sugar: 18 g

• Sodium: 220 mg

Serving Suggestion

This Grilled Peach & Blueberry Summer Salad with Honey Balsamic Dressing is a vibrant combination of smoky grilled peaches, sweet blueberries, lightly charred red onions, and fresh herbs, all tossed with peppery greens and a tangy honey-balsamic vinaigrette. Optional goat cheese and toasted nuts add creamy richness and crunch, making the salad equally suitable as a refreshing starter or a light summer main course. Pair it with grilled chicken, salmon, or prosciutto, and serve alongside a chilled Sauvignon Blanc, Rosé, Pinot Grigio, or sparkling lemonade for a bright, elegant meal.