This Grilled Peach Salad might sound simple, but with its Mascarpone and Balsamic Reduction topping, it is the perfect summer salad that you will want to eat every day! Plus, with peaches in their prime right now, why not use your grill for more than just meat and veggies? Try my Grilled Peaches with Mascarpone and Balsamic Reduction for a dessert version of this salad.
Grilled Peach Salad
Summertime is the best time to eat fresh fruit and binge on salads for lunch. But, why stick with a traditional salad when you can ramp it up to a more flavorful and delightful experience? Yes, eating this salad is an experience of pure joy.
How do I pick out the best peaches?
Even though it is the ‘ripe’ time to get peaches, here are a few things I look for when I am picking out my peaches to grill.
- Look at the peaches. Choose the ones that are the most colorful. The best ones generally have the yellow/orange shade with a red overall covering and make sure they are bruise-free.
- Take a whiff. It should have a pleasant aroma.
- Choose the larger and firmer peaches. You don’t want the peach to be too ripe and turn to mush on the grill.
How to Make the Cheese and Balsamic Reduction Topping
While the grill is preheating to medium-high heat, you have time to put together the balsamic and cheese toppings. In a saucepan, heat the balsamic vinegar to boiling for about 10 minutes, until it boils down to about half. It should be thick and stick to the back of the spoon. Add the honey, mix it together, and set it aside. It will look like chocolate syrup.
Now, get the cheese ready. This is so simple! All you do is mix the mascarpone cheese, cream cheese, salt, pepper, and honey and let it chill in the refrigerator while you grill the peaches.
How to Grill the Peaches
The grill should be preheated by now. Make sure it is at medium-high heat. The first step to get the peaches ready to grill is to cut the peaches in half and take out the pits. Brush both halves with olive oil and sprinkle on some salt and pepper.
Next, lightly brush the grill grates with oil (carefully) and place the peaches cut side down onto the grill. Don’t move them for 3-4 minutes so they can get those nice charred lines on them! Then, rotate the peach halves 90° to grill for another 3-4 minutes.
It’s time to put the salad together! Separate the salad mix into bowls and add the peaches, pecans, and cheese mixture. Drizzle as much (or as little) balsamic reduction as you desire, and top with honey. Your summer salad palate has officially expanded!
Grilled Peach Salad
- 1 cup (225 g) balsamic vinegar
- ¼ cup (85 g) honey
- ¾ cup (180 g) mascarpone cheese
- ¼ cup (60 g) cream cheese, room temperature
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked pepper
- 1 tablespoon honey
- 4 yellow peaches, ripe
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked pepper
- 1 tablespoon honey, for drizzling
- 8 small fresh basil leaves
- 4 cups spring salad mixture
- ¼ cup (109 g) pecans, chopped
- In a small saucepan over medium-high heat add the balsamic vinegar and boil until it cooks down to half (about 10 minutes). The mixture should be thicker and should stick to the back of a spoon.
- Add the honey to the mixture, stir to combine and remove from heat. Set aside.
- In a medium bowl mix together mascarpone cheese, cream cheese, salt, pepper, and honey. Set in the fridge to chill while you prepare the peaches.
- Preheat grill to medium-high heat (about 450°F)
- Cut peaches in half and remove the pit. Brush the tops with olive oil and sprinkle with salt and pepper.
- Lightly brush the grill grates with oil and then set the peaches cut side down on the grill grates. Grill undisturbed for 3-4 minutes (depending on grill heat) and then turn the peach 90°. Grill for an additional 3-4 minutes and then remove from heat
- Slice grilled peaches and set aside.
- Separate spring salad mixture into 4-6 large bowls, top with peaches, pecans, and the cheese mixture (to your liking). Drizzle each bowl with balsamic reduction and honey.
Did you make this recipe?
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