Grilled Peach and Arugula Summer Salad

Grilled Peach and Arugula Summer Salad is my secret weapon when I want to impress friends. Or honestly, when I just want something easy and extra good for myself. You know those days when regular lettuce feels kinda blah? That’s where this salad comes in, and oh man it’ll make you believe in fruit on the grill—something I, for one, used to think was just for fancy restaurants. If you’re poking around for more summer tricks, check out my post on easy summer salads (it’s linked right here if you’re curious).

Why Grill Fruit?

Okay. So the first time someone suggested putting peaches on the grill, I made a face. (Maybe you know that look—eyebrows up, lips all twisted.) But here’s the deal: grilling does things to fruit that raw fruit just wishes it could do. The heat draws out the natural sugars and gives the peach this warm, slightly smoky flavor. It’s pure magic, I promise.

And you know what’s wild? Grilled fruit looks beautiful, too. You end up with these caramelized marks—like little flavor tattoos. This makes your salad way more interesting, visually and taste-wise. No more sad looking bowls.

Oddly enough, grilling peaches even makes them softer inside while the skin stays a tad firm. It’s a texture party, and arugula loves to mingle at that party. Especially when you throw in a sharp cheese and a handful of nuts.

The Best Way to Grill Fruit

I can’t lie; grilling fruit for the first time was a little hectic for me. Turns out though, it’s actually laughably simple once you get the hang of it.

First, make sure your peaches are ripe, but not mushy—nobody wants fruit goo on the grates. Slice them in half and remove the pit. Some folks brush with oil, but I prefer a lick of melted butter for flavor—oh, yes. Just keep the heat medium. Place the peach halves, cut side down, right on the grill. Only takes 2-3 minutes per side to get those lines and deeper sweetness. Seriously, don’t wander off. Burned peaches happen fast. Let them cool just a bit before slicing and tossing onto your salad, or you’ll wilt the greens into oblivion.

Just…don’t try this with super-soft fruit. (Ask me how I know, ha.) Nectarines, apricots, and even plums work too, but peaches really steal the show.

How to Use Grilled Fruit

You’ll think I’m exaggerating, but grilled fruit belongs in way more than just this Grilled Peach and Arugula Summer Salad. I never thought I’d say this, but now I’ll pile them onto anything that’ll hold still.

Besides salad, lay grilled peaches on toast with a little honey and ricotta. Slide them into yogurt bowls (morning or dessert, you choose). Or heck, chop and drop into salsa for a kebab night. Kids will even eat spinach if you sneak a few chunks on top. It’s a bold move but it works.

I’ve even tried tossing grilled fruit on pizza. Ya, it’s a personal pizza party at my house sometimes. The main thing—if you’re grilling anyway, make a few extra. Tomorrow-you will thank you.

“I was always skeptical about grilling peaches, but holy smokes, it’s a game changer! It made my usual salads taste like something from a five-star restaurant.” – Jamie from St. Paul

How to Buy the Best Peaches!

Peach shopping could honestly be its own Olympic sport. Half the time, supermarkets sell these rock-hard, scentless peaches, and you just know they taste like cardboard.

Here’s what I look for: Press gently near the stem. If it gives just a little, jackpot. Smell it, too. A good peach smells peachy even before you cut into it. Avoid any that have bruised or wrinkled skin. Don’t fall for the looks—sometimes the prettiest peach is the trickiest.

Oh, if you’re lucky and have a farmer’s market, I’d go there first. Those folks know their peaches and might even slice you a sample. Or just straight up ask, “Are these good for grilling?” I do, and I have no shame.

If you’re picking in advance, buy them a bit firm and ripen at home (room temp, on the counter, not in a cold fridge—they hate that).

Serving Suggestions

• Drizzle with good balsamic vinegar or go wild and make a simple vinaigrette with olive oil, lemon, and honey.
• Top with crumbled goat cheese, feta, or a handful of toasted pecans or walnuts.
• Serve this Grilled Peach and Arugula Summer Salad as a starter or make it a meal with ​grilled chicken or prosciutto.
• For potlucks, keep the dressing and grilled peaches separate until serving. No one wants wilted salad.

Storage

So let’s talk leftovers, because honestly, I almost never have any, but just in case. Keep the grilled peach slices and arugula separate if you can. The peaches can live happily in a container in your fridge for up to three days. The arugula is fussier, so keep it dry and in a bag with a paper towel if you’re prepping ahead.

Don’t toss dressed salad in the fridge overnight. Arugula gets limp and unhappy. Leftover grilled peaches, though? Treat them like kitchen gold. Toss into oatmeal, snack on them cold, or throw on a cheese plate if you want to be super classy last minute.

Common Questions

Can I use nectarines instead of peaches?
Definitely. Nectarines grill up pretty much the same—just watch the ripeness.

Do I have to peel the peaches?
Nope. The skin gets even nicer after grilling. Plus, it helps hold everything together.

Is there a way to keep arugula from getting soggy?
Yeah. Don’t dress it until you’re ready to serve, and use cold, dry greens right from the fridge.

Can I grill the peaches without an outdoor grill?
For sure! Use a grill pan on the stovetop. Still works like a charm.

What other fruits are tasty to grill for salads?
Pineapple, plums, even grapes—get creative with what you’ve got handy!

Ready for a Summer Salad Adventure?

So, that’s basically my not-so-secret-anymore recipe for Grilled Peach and Arugula Summer Salad. It’s honestly my go-to for peak summer, and it never fails to wow a crowd (or just myself, on the couch, with Netflix and a fork). Don’t forget to sneak a peek at this Savory Grilled Peach Salad with Arugula and Toasted Walnuts if you want another take on the theme—so many fun ways to mix it up! And hey—trust your taste buds, have fun with what’s in season, and maybe even let the kids help. They’ll eat more greens, I swear. Ready to fire up your grill?

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