Grilled Peach Salad with Blue Cheese, Hazelnuts, and Herb Yogurt Dressing Recipe
Introduction
This grilled peach salad is a fresh and vibrant dish perfect for warm-weather meals. Juicy peaches are charred to enhance their sweetness and paired with crisp lettuce, tangy blue cheese, and a creamy herb dressing. It’s a delightful combination that’s both light and satisfying.
Ingredients
- 2/3 cup buttermilk
- 1 (5.3-oz.) container plain whole-milk Greek yogurt (about 1/2 cup)
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely sliced chives, plus more for serving
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- Kosher salt
- Freshly ground black pepper
- 4 medium peaches (about 14 ounces total), quartered and pitted
- Vegetable oil, for brushing
- 3 heads baby iceberg or little gem lettuce (about 1 1/2 pounds), trimmed and cut into wedges
- 1 cup mixed grape tomatoes, halved
- 1/4 cup toasted hazelnuts, coarsely chopped
- 2 ounces blue cheese, crumbled
Instructions
- Step 1: In a medium bowl, whisk together the buttermilk, Greek yogurt, tarragon, chives, lemon juice, Dijon mustard, and sugar. Season with kosher salt and freshly ground black pepper to taste. Set the dressing aside.
- Step 2: Prepare a grill for medium–high heat and preheat for about 5 minutes. Lightly oil the grill grates to prevent sticking.
- Step 3: Pat the peach quarters dry, then brush them with vegetable oil. Season the peaches lightly with salt and pepper.
- Step 4: Grill the peaches for about 4 to 6 minutes per side, turning once, until they are lightly charred. Transfer the peaches to a cutting board and let them cool slightly, then cut into 1-inch chunks.
- Step 5: Arrange the lettuce wedges on a large serving platter. Scatter the grilled peach chunks and halved tomatoes over the lettuce. Season with salt and pepper.
- Step 6: Drizzle some of the buttermilk-herb dressing over the salad. Sprinkle with toasted hazelnuts, crumbled blue cheese, and additional sliced chives. Serve the remaining dressing on the side.
Tips & Variations
- For a smoky flavor, try grilling the peaches over charcoal instead of gas. If fresh tarragon isn’t available, substitute with fresh parsley or basil.
- Use burrata or feta instead of blue cheese for a milder cheese option.
- To make this salad vegetarian-friendly, check that the cheese does not contain animal rennet.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the lettuce unassembled to prevent wilting. Reheat the grilled peaches lightly in a warm oven or enjoy them cold. Dress the salad just before serving to keep it fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned or frozen peaches instead of fresh peaches?
Fresh peaches are best for grilling as they hold their shape and develop a smoky char. Canned or frozen peaches are too soft and won’t grill well, so it’s better to use fresh peaches when possible.
What can I substitute for buttermilk in the dressing?
If you don’t have buttermilk, you can make a simple substitute by mixing 2/3 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using it in the recipe.
PrintGrilled Peach Salad with Blue Cheese, Hazelnuts, and Herb Yogurt Dressing Recipe
This Grilled Peach Salad is a stunning blend of smoky-sweet peaches and crisp greens, elevated by a creamy buttermilk-herb dressing, tangy blue cheese, and crunchy toasted hazelnuts. Perfect for a light, refreshing summer meal or an elegant side dish, it combines vibrant flavors and textures in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dressing
- 2/3 cup buttermilk
- 1 (5.3-oz.) container plain whole-milk Greek yogurt (about 1/2 cup)
- 1 tbsp finely chopped fresh tarragon
- 1 tbsp finely sliced chives, plus more for serving
- 1 tsp fresh lemon juice
- 3/4 tsp Dijon mustard
- 1/2 tsp granulated sugar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad
- 4 medium peaches (about 14 oz. total), quartered and pitted
- Vegetable oil, for brushing
- 3 heads baby iceberg or little gem lettuce (about 1 1/2 lb.), trimmed and cut into wedges
- 1 cup mixed grape tomatoes, halved
- 1/4 cup toasted hazelnuts, coarsely chopped
- 2 oz blue cheese, crumbled
Instructions
- Prepare the dressing: In a medium bowl, whisk together the buttermilk, Greek yogurt, finely chopped tarragon, sliced chives, fresh lemon juice, Dijon mustard, and granulated sugar. Season to taste with kosher salt and freshly ground black pepper, mixing until smooth and well combined.
- Preheat the grill: Prepare your grill for medium–high heat and allow it to preheat for about 5 minutes. Lightly oil the grill grates to prevent sticking and to help achieve beautiful grill marks on the peaches.
- Grill the peaches: Pat the peach quarters dry with a paper towel to remove excess moisture. Then brush each piece lightly with vegetable oil and season with a pinch of salt and pepper. Place the peaches on the hot grill and cook for 4 to 6 minutes per side, turning once halfway through, until they are lightly charred and softened.
- Prepare the salad base: Transfer the grilled peaches to a cutting board and allow them to cool just enough to handle. Then cut the peaches into roughly 1-inch chunks for easier eating. On a large platter or serving plate, arrange the wedges of baby iceberg or little gem lettuce.
- Assemble and serve: Scatter the grilled peach chunks and halved grape tomatoes over the lettuce wedges. Season the salad lightly with salt and pepper to taste. Drizzle some of the buttermilk-herb dressing over the salad, then sprinkle with the toasted hazelnuts, crumbled blue cheese, and additional sliced chives for garnish. Serve immediately with remaining dressing on the side for optional extra dressing.
Notes
- For a dairy-free version, substitute the buttermilk and Greek yogurt with coconut yogurt and use a vegan cheese alternative.
- Fresh herbs are key to the dressing’s brightness; if unavailable, use dried herbs but reduce the quantity as flavors are more concentrated.
- Use ripe but firm peaches to avoid them becoming too mushy on the grill.
- To toast hazelnuts, spread them on a baking sheet and roast in a 350°F oven for about 8-10 minutes, stirring once, until fragrant.
- Blue cheese adds a tangy punch, but feta or goat cheese can be used as a milder alternative.
Keywords: grilled peach salad, summer salad, buttermilk dressing, blue cheese salad, grilled fruit salad, healthy salad recipe
