Summer Salad
Grilled Peach & Arugula Salad with Honey-Balsamic Drizzle
Texas peaches are at their peak in summer — sweet, juicy, and perfect for 2 minutes on a hot grill. This salad pairs them with peppery arugula, creamy feta, candied walnuts, and a simple honey-balsamic dressing. It's the summer salad you'll make on repeat.
Ingredients
- 3 ripe Texas peaches, halved and pitted
- 4 cups fresh arugula
- ½ cup crumbled feta cheese
- ⅓ cup candied walnuts
- 2 tbsp olive oil (for grilling)
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tbsp extra virgin olive oil (for dressing)
- Salt and black pepper to taste
Method
Prep the peaches
Brush peach halves with olive oil on the cut side. Heat a grill or cast iron grill pan over medium-high heat.
Grill the peaches
Place peaches cut-side down on the grill. Cook for 2–3 minutes until you see clear grill marks and the peaches soften slightly. Remove and let cool for 5 minutes, then slice each half into 3 wedges.
Make the dressing
In a small bowl, whisk together balsamic vinegar, honey, and 1 tbsp olive oil. Season with a pinch of salt and pepper.
Assemble
Spread arugula across a large serving plate. Arrange the grilled peach slices over the top. Scatter feta crumbles and candied walnuts evenly.
Dress and serve
Drizzle the honey-balsamic dressing over the salad just before serving. Serve immediately.
💡 Chef's Tips
For extra flavour, add a handful of fresh basil leaves or thin slices of prosciutto. The dressing can be made up to 3 days ahead and stored in the fridge.