Grilled 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
Scale
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
