Grilled Peach and Fresh Mozzarella Salad is a fresh and colorful side dish that’s perfect to serve on warm summer days. Sweet, succulent peaches are grilled, then seasoned with a tantalizing mixture of cinnamon, sugar, and lemon. Served atop baby arugula (or spinach) along with creamy mozzarella cheese and crunchy toasted almonds, the resulting dish is not only visually stunning with its contrasting colors but also bursting with an array of vibrant flavors and textures.
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Savoring Summer’s Fresh Peaches
Summer is the season of vibrant colors, sunny days, and delicious meals that burst with flavor. And, indulging in a grilled peach salad is like taking a bite out of summer itself. In this recipe the combination of subtly smoky grilled peaches, peppery arugula, creamy fresh mozzarella, and crunchy toasted almonds creates a symphony of flavors and textures. As if that isn’t enough, a light balsamic vinaigrette ties it all together, adding a burst of acidity and brightness. Whether you’re enjoying this salad as a refreshing meal on a hot summer day or serving it as a side dish at a barbecue, it is sure to be a crowd-pleaser. So embrace the flavors of the season, fire up the grill, and savor the sweetness of summer!
Why This Grilled Peach Salad Recipe Works
Here’s why I’ve fallen in love with this recipe and I think you will, too:
- Harmonious flavors. Peppery baby arugula and mild mozzarella are the perfect complement to the sweet, cinnamon-accented peaches.
- Contrasting textures. Crunchy toasted almonds provide a nice contrast with the creamy, soft fresh mozzarella and tender grilled peaches.
- Seasonal ingredients. Using fresh, in-season peaches guarantees the best flavor and juiciness.
- Subtle smokiness. Grilling the peaches brings out their natural sweetness and imparts a slightly smoky flavor, elevating the taste of the salad to new heights.
- Visual appeal. The bright color of the grilled peaches contrasted against vibrant green arugula and white mozzarella create an eye-catching and appetizing presentation.
- Refreshing and light. Hot days call for less heavy or filling foods, and this salad fits the bill perfectly.
- Nutritional value. The combination of fresh fruits, greens, dairy, and nuts, provides a balanced mix of nutrients, including vitamins, minerals, fiber, and healthy fats.
- Quick and easy. This salad takes only 20 minutes to prepare and requires no special tools (other than a grill or grill pan) or expertise.
- Versatile. The salad can be adapted to your tastes by adding or substituting other ingredients.
Ingredients for Grilled Peach Salad
To create this delicious grilled peach salad, you will need the following ingredients (details and quantities are provided in the recipe card below):
Grilled Peaches
- Granulated sugar (can also use light brown)
- Ground cinnamon
- Allspice
- Mace
- Fresh lemon juice
- Vanilla extract
- Freestone yellow peaches
Balsamic Vinaigrette
- Lime-flavored olive oil (can substitute lemon olive oil, or a combo of extra virgin olive oil and add a bit of lime zest)
- Peach balsamic vinegar (can substitute white balsamic vinegar)
Remaining Salad Ingredients
- Baby arugula
- Fresh mozzarella cheese (the kind that’s a ball, in water)
- Toasted slivered almonds
- Kosher salt
- Fresh ground pepper
Step-by-Step Instructions for Making Grilled Peach Salad
Grilled Peaches:
- Preheat a grill or grill pan to medium-high heat.
- In a small mixing bowl, stir together sugar, cinnamon, allspice and mace. Stir in lemon juice and vanilla until well combined. Set aside.
- Cut peaches in half and remove the pits. Brush both sides of each half with 2 tablespoons of the lime olive oil.
- Once grill is preheated, using tongs and a folded paper towel oil the grill grates.
- Place peaches on grill, cut sides down, and cook until marked with grill lines and beginning to soften, around 2 to 4 minutes (timing depends on ripeness of peaches and how hot your grill is). Turn peaches over and continue cooking for an additional 1 to 3 minutes, or until just beginning to soften.
- Remove to a cookie sheet, cut side up, and brush with sugar-lemon mixture. Set aside.
Light Balsamic Vinaigrette and Salad Assembly:
- In a large mixing bowl, whisk together the remaining 2 tablespoons of the lime olive oil and the peach balsamic vinegar. Add arugula and toss well (I like to use my hands).
- Spread arugula on a serving platter or 8 individual salad plates.
- Arrange the peaches (cut side up) over the top. Arrange slices of the mozzarella cheese and toasted almonds around the peaches. Season to taste with kosher salt and fresh ground pepper.
- Serve immediately.
Grilling Tips for Peaches
Grilling peaches adds a subtle smoky flavor and caramelizes their natural sugars, intensifying their natural sweetness. Here are some tips to help you grill peaches perfectly:
- Choose the right peaches. Select ripe but still a bit firm peaches for grilling. Avoid overripe ones as they may become too mushy during grilling. And, use freestone peaches – the ones that don’t cling to the pit – for easy pit removal.
- Preheat your grill. Make sure your grill is preheated to medium-high heat (around 350-400 degrees) before placing the peaches on it.
- Oil the grill grates. Carefully brush the grill grates with a little vegetable oil just before adding the peaches, after the grill is preheated. If you oil them earlier, all the oil will cook off and the peaches can stick.
- Brush peaches with oil. Lightly brush the cut sides of the peaches with olive oil. This helps prevent sticking and adds a nice flavor.
- Avoid overcooking. Grill the peaches for about 2 to 4 minutes per side. Be careful not to overcook them, as they can become mushy and lose their shape.
- Add flavor after grilling. Brush grilled peaches with a sugar-cinnamon-lemon mixture after grilling. I find most of the flavoring drips or gets cooked off if added to the peaches before cooking.
Dressing and Topping Options for This Grilled Peach Salad Recipe
While this light, tangy balsamic vinaigrette is my favorite for this salad, a honey-lime dressing would also work well. In terms of the toppings, a few options:
- For more added texture, add crumbled bacon or fried prosciutto.
- Switch out the mozzarella for feta, goat, or blue cheese.
- For a milder flavor, use baby spinach instead of arugula.
- And, in place of the almonds, use toasted pine nuts or pecans.
Get creative and personalize it to your tastes!
Pairing Grilled Peach Salad with Other Summer Dishes
To create a well-rounded summer menu, pair the grilled peach salad with complementary dishes that also highlight the flavors of the season. Here are some options for creating a summer menu:
Main dish:
- Grilled Lemon Chicken
- Grilled Chicken with Lemon Rosemary Marinade
- Grilled Ribeye Steak
- Asian Marinated Pork Tenderloin
Second side dish:
- Asparagus Wrapped in Prosciutto
- Sautéed Asparagus
- Grilled Potato Packets
- Potato Salad
- Wild Rice Salad
Dessert:
Alternatively, start the meal with Gazpacho Chilled Soup and omit the second side dish, for a lighter meal.
Grilled Peach Salad Recipe FAQs
Yes, you can prepare the grilled peaches and dressing in advance and refrigerate them separately. Bring both to room temperature before using, and arrange the salad just before serving.
I wouldn’t use canned peaches as I’m afraid they would become too mushy once grilled.
Yes, other cheeses will also work well, including feta, goat, or blue cheese crumbles.
Yes, peaches are rich in vitamins A and C, fiber, and antioxidants. And, more than 85% of a peach is water, providing all-important hydration. Check out WebMD for more information about the health benefits of peaches.
Grilled Peach Salad with Mozzarella Cheese
Grilled Peach and Fresh Mozzarella Salad is a fresh and colorful side dish that’s perfect to serve on warm summer days. Sweet, succulent peaches are grilled, then seasoned with a tantalizing mixture of cinnamon, sugar, and lemon. Served atop baby arugula (or spinach) along with creamy mozzarella cheese and crunchy toasted almonds, the resulting dish is not only visually stunning with its contrasting colors but also bursting with an array of vibrant flavors and textures.
Yield: 8 servings 1x
Diet: Gluten Free
Ingredients
Scale
Grilled Peaches
- 2 tablespoons granulated sugar (can also use light brown)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon mace
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 8 medium-sized, slightly under-ripe freestone yellow peaches
Light Balsamic Vinaigrette
- 4 tablespoons lime-flavored olive oil, divided (see Note below)
- 2 tablespoons peach balsamic vinegar (see Note below)
Remaining Salad Ingredients
- 5 ounces baby arugula
- 6 to 8 ounces fresh mozzarella cheese (the kind that’s a ball, in water)
- 1/4 cup toasted slivered almonds
- Kosher salt, to taste
- Fresh ground pepper, to taste
Instructions
Grilled Peaches
- Preheat a grill or grill pan to medium-high heat.
- In a small mixing bowl, stir together the sugar, cinnamon, allspice and mace. Stir in lemon juice and vanilla until well combined. Set aside.
- Cut the peaches in half and remove the pits. Brush both sides of each half with 2 tablespoons of the lime olive oil.
- Once grill is preheated, using tongs and a folded paper towel, oil the grill grates.
- Place peaches on grill, cut sides down, and cook until marked with grill lines and beginning to soften, around 2 to 4 minutes (timing depends on ripeness of peaches and how hot your grill is). Turn peaches over and continue cooking for an additional 1 to 3 minutes, or until just beginning to soften.
- Remove to a cookie sheet, cut side up, and brush with sugar-lemon mixture. Set aside.
Light Balsamic Vinaigrette and salad assembly
- In a large mixing bowl, whisk together the remaining 2 tablespoons of the lime olive oil and the peach balsamic vinegar. Add arugula and toss well (I like to use my hands).
- Spread arugula on a serving platter or 8 individual salad plates.
- Arrange the peaches (cut side up) over the top. Arrange slices of the mozzarella cheese and toasted almonds around the peaches. Season to taste with kosher salt and fresh ground pepper.
- Serve immediately.
Notes
Note on olive oil and vinegar: If you can’t find lime olive oil, substitute lemon olive oil, or extra virgin olive oil and add a bit of lime zest. If you can’t find peach balsamic vinegar, substitute white balsamic vinegar.
Make ahead: Peaches can be grilled and seasoned earlier in the day and refrigerated. Bring to room temperature and arrange the salad shortly before serving.
- Category: Side salad, first course, gluten free, camping
- Method: Grill
- Cuisine: American
Note: this recipe was originally published in June 2018 and the post was significantly updated in August 2023.
Super great peaches. I didn’t have arugula so served them w/o other ingredients just grilled w/ seasonings and grilled pork chops. Family loved it!
Thanks Loren. I love the idea of serving just the peaches as a side dish!
This has become my favorite summer salad. Sooooo fab! Highly recommend.
Thanks Sarah Jane! I’m so happy to hear you like our recipe.