This Grilled Peach and Blackberry Salad recipe can’t be any fresher and easier. It’s so good and will also help you get your bikini, tankini, one-piece, or wetsuit body ready. I love the combination of sweet grilled peaches, blackberries, crunchy toasted almonds, creamy tangy goat cheese and peppery arugula. The other great thing is the dressing, it’s so simple, yummy and you can totally make it at home. It has white wine vinegar, honey, Dijon mustard, good quality extra virgin olive oil and a little bit of salt and pepper. I think it’s really pretty and looks kind of fancy considering how easy it is.
I think I have made a confession before and I am breaking the blogging rule, the one that says you shouldn’t be negative. However, I’m gonna say it again. ha ha ha… I’m not a big fan of raw vegetables, so if I want to eat a salad, it has to be really good. The usual goals are taste, color and texture. Additionally, fruits taste their best in summer, so I love to add them to my salad. With this Grilled Peach and Blackberry Salad, I grill the peaches so that they get even sweeter. I’d pick the ones that are not fully ripe yet though, because otherwise after you grill them, they can become too mushy.
There are a few salad recipes I have posted and they are awesome, too. The links to the recipes are below, hope you check them out as well.
Mixed Green Salad with White Truffle Oil
Pear Gorgonzola Salad with Balsamic Vinaigrette
Caprese Salad with Balsamic Reduction
Tomato Avocado Salad with Balsamic Reduction
Mixed Green Salad with Prosciutto and Burrata
Let’s cook some food!
Preheat a grill to medium high. I used my in-door grill pan. Grill peaches about two minutes per side or until you get nice grill marks.
Look how pretty!
In the meantime, toast the sliced or slivered almonds in a dry pan for a few minutes.
In a small bowl, combine the white wine vinegar, honey, Dijon mustard, a small pinch of salt and pepper, then whisk in the extra virgin olive oil.
In a large bowl, toss the arugula and the dressing together gently.
Distribute the greens on the plates. Top with grilled peaches, blackberries, crumbled goat cheese and toasted almond. Enjoy!
I really hope you give this Grilled Peach and Blackberry Salad recipe a try, the recipe card is below. Last but not least, if you’d like to share your comments, the comment box is below. Have a great summer!
- 3-4 peaches, halved or quartered
- 4 oz. crumbled goat cheese
- 4 oz. blackberries
- 6 oz. arugula
- ¼ cup toasted sliced or slivered almonds
- 4 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 3 teaspoons honey
- 4 tablespoons extra virgin olive oil
- salt
- pepper
- Preheat a grill to medium high. I used my in-door grill pan. Grill peaches about two minutes per side or until you get nice grill marks.
- In the meantime, toast the sliced or slivered almonds in a dry pan for a few minutes.
- In a small bowl, combine the white wine vinegar, honey, Dijon mustard, a small pinch of salt and pepper, then whisk in the extra virgin olive oil.
- In a large bowl, toss the arugula and the dressing together gently.
- Distribute the greens on the plates. Top with grilled peaches, blackberries, crumbled goat cheese and toasted almond. Enjoy!
Yum!
🙂 🙂 🙂