Grilling peaches is an ideal way to serve summer’s juiciest fruit. They caramelize over the fire and create sweet crystals of flavor that are melt-in-your-mouth fantastic. Healthy, yet satisfying, this summer salad makes a delicious starter or entree!
Peaches are in season during the months of May through August each year. When selecting your haul, go for the fruits that are deep orange in color and give slightly when gently squeezed with your whole hand.
A HOW-TO GUIDE FOR GRILLING PEACHES:
- Choose peaches that are still firm to the touch. This recipe works great for slightly unripened peaches. Fully matured fruits are too soft for the grill and will burn quickly because of their natural sugar content.
- Cutting your peaches in half is the perfect way to grill this fruit (just make sure to remove the pit). If you cut them into slices, you risk overcooking and losing smaller pieces through the grates.
- Rub each half with olive oil and grill over medium heat for four to five minutes, uncovered. The oil will help prevent the peaches from sticking, ensuring you get those beautiful grill marks you see in commercials.
- The finished peaches should be fork-tender, yet not falling apart. The skins will char and slightly peel off (which I think adds to the beauty of this masterpiece); feel free to serve as is or remove the skins prior to plating.
NOTHING QUITE SCREAMS SUMMER LIKE BITING INTO A JUICY PEACH.
You’ll find that grilled fruits are most popular in dessert recipes, but I encourage you to try this grilled peach salad alternative! It’s the best mix of sweet and savory, tastes deliciously refreshing and is ready to serve in less than 20 minutes. If you’re looking for an elixir to pair, make sure to try this playful whiskey cocktail from my archives.
- 2 Peaches, pitted and halved
- Olive Oil, as needed for grilling
- 2 Chicken Breasts, grilled
- 1 ear of Corn, grilled
- 3 cups Romaine Lettuce, chopped
- ¼ small Red Onion, sliced
- ½ cup fresh Cilantro, chopped
- ½ cup Feta, crumbled
- Lime Wedges, squeezed over salad
- Aged Balsamic Vinegar (the thick kind)
- Salt + Pepper, to taste
- Turn on the grill and bring to a medium-heat. Note: If you’re using a charcoal grill, I find that grilling the peaches once the coals have started to cool works best.
- Shuck and clean corn. While you prep the chicken, place corn cob directly on the hot grill. Turn occasionally until charred and cooked through, about 10 minutes. Set aside to cool.
- Grill the chicken breasts on indirect heat: I like to pound my chicken flat, as it ensures even cooking. Cook on each side for roughly 4 minutes, or until internal temperature is 165F. Set aside.
- Brush flesh side of peaches with olive oil. Place flesh-side down on the grill for roughly four to five minutes (no peeking!). Remove from heat and set aside.
- Assemble the salad: Cut the grilled corn off the cob and slice the peaches into smaller pieces. Grab a serving dish and layer with romaine, red onion, cilantro, corn and peaches. Slice chicken and serve on top of the salad. Sprinkle with feta and serve with lime wedges and aged balsamic vinegar. Enjoy!
ADDITIONS & SWAPS:
This salad is utterly delicious as it is. However, the following substitutions would also work fabulously.
- If you have a ripe avocado handy, toss it in! It would add an element of creamy deliciousness.
- Blue cheese crumbles or burrata pair fantastic with sweet fruits. Feel free to switch-out the feta with one of these options.
- Aged balsamic vinegars work best with this recipe (this fig one is amazing), but use whatever dressing you prefer (or make your own).
- If you’re looking for a delicious seasoning for the chicken breast, try my sweet heat dry rub!
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