Gluten-free Summer Grilled Peach Salad recipe with beet greens, red currants, goat cheese, pecans and grilled scallions, topped with maple balsamic dressing.
When sweet grilled peaches meet tangy beet greens, acidic red currants, velvety goat cheese, nutty toasted pecans, pungent grilled scallions and are topped with fresh-tasting maple balsamic dressing, you realize that life is good.
Life is always better in summer (at least here in Germany), partly thanks to the freshest seasonal produce I enjoy so much. Fruits, berries, veggies and herbs are flooding shops and markets, so I can’t leave without buying the freshest and the most delicious summer produce. Since we are well into stone fruit season right now, I thought that peaches deserve my closest attention, so I bought two kg (about 4.4 lbs).
I like eating them raw for breakfast but this time I went a bit more creative and developed a savory recipe featuring peaches. It turned out to be an absolute success!
Grilled peaches are starring in this salad, and it tastes so good because of their fragrant aroma and tender flesh. If you’ve never grilled peaches before, you’ve got to try it this summer! If your grill is turned on anyway, just throw some peach or nectarine halves and enjoy. Or use a griddle pan, like I did. Either way, if you are a peach fan like me, you will love the taste of grilled peaches. Toss them with some brown sugar and cinnamon before grilling and eat them as a dessert with vanilla ice cream and pecans. Serve them over yoghurt, pancakes, Russian syrniki or crostini.
I was going for a savory side dish you can prepare for your next barbecue (and impress your guests for sure!) It takes no more than 15 minutes to throw together and it’s really flavorful and refreshing.
When it’s hot outside I’m mostly craving salads, that’s why I post the second salad recipe in a raw on my blog. I like to make a big main dish salad for dinner (check one of my favorites, Mexican chopped salad) as it gives you lots of nutrients and satisfies my summer salad cravings.
How to Make Summer Grilled Peach Salad
This time we are making grilled peach salad with beet greens, red currants, soft goat cheese, toasted pecans, grilled scallions and maple balsamic dressing. The grilling part includes not only peaches, but also scallions. Why would I grill scallions? First of all, they taste mild subtlety and sweet, turning caramelized very fast. Second of all, they are very versatile, that allows you to eat them as a side dish to any kind of barbecue or add them to salads. Grilling them is a lot like grilling asparagus: scallions turn evenly golden thanks to their cylindrical shape, allowing you to easily roll them on a grill. You won’t need more than 2 minutes on a hot grill for them to be ready. Finally, they are really cheap and usually underestimated.
When choosing peaches (either for the grilled peach salad or for any other purpose), opt for perfectly ripe ones. They shouldn’t be mushy or rock hard. To grill them, heat a lug of olive oil on a grill and put the pitted peach halves with the slice down for about 5 minutes each side. Add scallions 2 minutes before peaches are done and roll them until they are evenly grilled.
Now it’s time to assemble the salad. Arrange beet greens on a platter (you can also use salad bowls or plates), place grilled peaches and scallions on top, add some red currants, soft goat cheese (use a teaspoon) and sprinkle with toasted pecans.
How to Make Maple Balsamic Dressing
Once you are done with assembling the salad, make the maple balsamic dressing. Mix balsamic vinegar, maple syrup (I really like Trader Joe’s), Dijon mustard, olive oil and a bit of salt and black pepper. You can use this dressing for any salad! Pour it over the salad and serve as a side dish or light main course. Check the full recipe of my summer grilled peach salad below:
Summer Grilled Peach Salad
For the salad:
- 2 teaspoons olive oil
- 3 peaches pitted and halved
- 4 scallions
- a handful beet greens
- 50 grams or 1.8 oz red currants
- 80 grams or 2.8 oz goat cheese
- 30 grams or 1 oz toasted pecans
For the maple balsamic dressing:
- 2 teaspoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 4 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
- GRILL PEACHES AND SCALLIONS: Heat a grill or a griddle pan to medium high heat. Brush the peach halves with a bit of olive oil and grill them for about 5 minutes each side or until the grill marks appear. Add scallions 2 minutes before peaches are done and roll them until they are evenly grilled.
- ASSEMBLE THE SALAD: Arrange beet greens on a platter (you can also use salad bowls or plates), place grilled peaches and scallions on top, add red currants, soft goat cheese (use a teaspoon) and sprinkle with toasted pecans.
What is your favorite way to eat peaches? Leave a comment below!