Grilled Peach-and-Feta Salad

We found traditional peaches work better in this dish than white peaches, which have more sugar and water and don't hold up as well on the grill.


Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Bake: 10 Minutes
Grill: 6 Minutes


1/4 cup pecans, chopped
4 peaches (not white)
3 green onions, sliced
1/4 cup chopped fresh cilantro
3 tablespoons honey
1/2 teaspoon salt
1 teaspoon lime zest
1/2 cup fresh lime juice
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 1/2 tablespoons tequila (optional)
1/3 cup olive oil
Vegetable cooking spray
8 cups loosely packed Bibb lettuce leaves (about 6 oz.; 1 to 2 heads of lettuce), washed
4 cooked bacon slices, halved crosswise
1/4 cup crumbled feta cheese


1. Preheat oven to 350°. Arrange 1/4 cup pecans, chopped, in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes.

2. Peel and chop 1 peach. Cut each of remaining 3 peaches into 8 wedges.

3. Process chopped peach, green onions, next 7 ingredients, and, if desired, tequila in a food processor 10 to 15 seconds or until smooth. Add oil, and pulse 3 to 4 times or until thoroughly combined.

4. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high). Brush both sides of peach wedges with 1/3 cup peach dressing.

5. Grill peach wedges, covered with grill lid, over 350° to 400° (medium-high) heat 2 to 3 minutes on each side or until grill marks appear.

6. Divide Bibb lettuce and bacon slices among 4 plates or shallow bowls. Top with grilled peach wedges. Sprinkle with feta cheese and pecans. Serve with dressing.

Note: You can also use a grill pan to get those beautiful grill marks on the peaches.