Description
A vibrant summer salad featuring sweet grilled peaches, fresh greens, creamy goat cheese, and a tangy basil vinaigrette.
Ingredients
- 2 ripe but firm peaches, sliced into 8 wedges
- 1 tablespoon olive oil
- 8 ounces mixed leafy greens (arugula, spinach, butter lettuce)
- 1/4 cup thinly sliced red onion
- 1 cup cherry tomatoes, sliced lengthwise
- 1 medium avocado, diced
- 4 ounces goat cheese
- 1/3 cup roasted salted pistachios, roughly chopped
- 1/2 cup olive oil or avocado oil
- 1/4 cup apple cider vinegar
- 2 1/2 tablespoons raw honey
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1/4 cup fresh chopped basil
Instructions
1. Toss sliced peaches with olive oil in a bowl until lightly coated.
2. Preheat grill to medium-high heat (375–425°F) and grill peaches for 2–3 minutes per side until soft with grill marks, then set aside to cool slightly.
3. In a jar or glass, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and chopped basil, then shake or whisk until well blended.
4. Place leafy greens in a large serving bowl and toss with half of the vinaigrette.
5. Top the greens with red onion, cherry tomatoes, avocado, and grilled peaches.
6. Crumble goat cheese over the salad and sprinkle with chopped pistachios.
7. Drizzle remaining vinaigrette over the top or serve on the side.
8. Serve immediately and enjoy.
Notes
For best texture, add dressing just before serving to avoid soggy greens.
Store leftovers without dressing in an airtight container for up to 3 days.
Keep dressing separate and refrigerated in a sealed jar.
For a dairy-free option, omit the goat cheese or substitute with a plant-based alternative.
You can use an indoor grill pan if an outdoor grill is not available.