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I love having salads for weeknight meals. You can throw everything together in one bowl, toss it up, and voila – dinner is ready! In addition to being easy, salads are light and healthy – perfect for alfresco dining on a hot summer night. This grilled peach and blueberry salad is the latest product of my summer salad craze. I created it as a side to go with pork ribs but I think it would pair well with steak too. You can make it for your next weeknight alfresco dinner or take it to a dinner party and impress your friends. Pair the grilled peach and blueberry salad with a nice juicy malbec for an even better dining experience!
Salad Notes
Green Base
I made the base of this salad with a mix of watercress and microgreens. I’m obsessed with watercress as I love all things bitter but some folks won’t appreciate a watercress only base. The microgreens are a nice filler option. I think they are beautiful for presentation, supposedly a very healthy super food, and most importantly – tasty. I’ve been incorporating them in my salads more and more.
Lemon Chive Vinaigrette
I chose to make a lemon chive vinaigrette because I have chives coming out of my ears right now and I love lemon balsamic vinegar. If you can’t find lemon balsamic vinegar in the super market you can find it at specialty olive oil stores. I think this salad would also work well with a regular balsamic vinaigrette.
Grilling Peaches
When you grill peaches, it’s actually better to use firm ones. Ripe peaches can fall apart when exposed to heat. They also have more sugar which makes them more likely to burn and make a mess. Grilling peach halves rather than slices is also recommended. They will be easier to turn and less likely to burn (or fall through the grates)! For further information on grilling peaches see this post from Kitchn.
Grilled Peach and Blueberry Salad
- Yield: 4-6 1x
Ingredients
Salad
- 3 peaches, cut in half
- 1 bunch watercress, washed and chopped
- 1 6 oz bag microgreens, washed*
- 1 pint blueberries, washed
- 6 oz feta cheese
- ½ cup chopped walnuts (optional)
- 2–3 tbsp olive oil for coating peaches
Lemon Chive Vinaigrette
- ¼ cup good quality olive oil
- ¼ cup lemon balsamic vinegar*
- 2 tbsp chives, finely chopped
*I used sunflower sprouts – you can find these at wholefoods and some supermarkets
*You can find this at specialty olive oil stores or order online. Here is my favorite.
Instructions
Vinaigrette
Wisk the olive oil lemon balsamic vinegar, and chives together until combined and thickened.
Salad
Grill the peaches over medium heat approximately 4-5 minutes each side. Let peaches cool and them cut them into bite size slices
Assemble the greens and all toppings in a large bowl.
Toss with vinaigrette and serve!
