Grilled Peach Salad Recipes

GRILLED STEAK AND PEACH SALAD

Steps:

• Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking.
• Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
• Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.
• Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.

GRILLED PEACH SUMMER SALAD RECIPE BY TASTY

Steps:

• Add the balsamic vinegar, olive oil, honey, salt, and pepper to a bowl and mix until well combined. Reserve half for salad dressing.
• Halve the peaches and remove the pit. Lightly brush the cut side with balsamic vinaigrette.
• Grill for 5 minutes over medium high heat, or until browned.
• On a cutting board, sprinkle the chicken with oil, salt, and pepper.
• Grill the chicken until browned on one side and flip. Brush with vinaigrette on cooked side and repeat once other side is browned.
• Prepare the peaches and chicken for the salad by slicing both.
• Add the grilled peaches and chicken to a bowl with the mixed greens, grape tomatoes, cucumber, red onion, and pecans, and drizzle with the remaining balsamic vinaigrette. Mix thoroughly.
• Enjoy!

GRILLED PEACH COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions; fluff. Transfer to a large bowl; let cool. Meanwhile, finely grate enough zest from lime to measure 1-1/2 teaspoons; set aside for dressing. Slice lime in half. Brush peach and lime halves with 1 teaspoon oil. Grill peaches, covered, over medium heat until tender, 3-4 minutes on each side. Remove to a cutting board. Grill lime halves just until tender, about 1 minute., When cool enough to handle, chop peaches and add to couscous. Stir in cucumber, tomatoes and red onion. Squeeze juice from lime into a small bowl. Add agave, vinegar, salt, pepper, reserved lime zest and remaining 1/4 cup oil. Whisk until blended. Pour over salad; toss to coat.

GRILLED PEACH, CHICKEN & FETA SALAD

Steps:

• Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
• Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
• Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.

WARM GRILLED PEACH AND KALE SALAD

Steps:

• Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
• Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.