Have made this salad twice and didn't alter the recipe, using aged balsamic vinegar instead of the honey. The peaches were so sweet that we didn't miss the honey. Suggestion: use freestone peaches, as cling peaches are harder to pit. It's a wonderful and different way to use this season's bounty.
Summer Grilled Peach Salad
Gorgonzola cheese gets gooey and delicious melted over the grilled peaches in this amazing summer salad recipe. There's a perfect balance of salty and sweet goodness.
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Total: 30 Minutes
- 1 cup pecans
- 4 large fresh, ripe peaches, halved
- 3 tablespoons extra virgin olive oil, divided
- Salt and freshly ground pepper
- 1 (4-oz.) wedge Gorgonzola cheese, broken into 8 pieces
- 2 cups arugula
- 1/4 cup honey*
- 2 tablespoons finely chopped chives
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
- 2. Preheat grill to 350° to 400° (medium-high) heat. Gently toss peach halves in 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill peaches, cut sides down, covered with grill lid, 2 to 3 minutes or until golden. Turn peaches, and place 1 cheese piece in center of each peach; grill, covered with grill lid, 2 to 3 minutes or until cheese begins to melt.
- 3. Toss arugula with remaining 2 Tbsp. olive oil and salt and pepper to taste. Arrange arugula on a serving platter; sprinkle with toasted pecans, and top with grilled peach halves. Drizzle peaches with honey, and sprinkle with chives.
- *Aged balsamic vinegar may be substituted.
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