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Grilled Peach Salad

Tyler Anastasio
Servings: 4 people
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Grilled peaches join grilled radicchio and grilled sourdough croutons for a seriously addictive sweet and savory salad. Finished with an olive and herb topping and a grilled peach vinaigrette, this summer salad is a true showstopper.

Ingredients 

Grilled Peach Salad

  • 5 large peaches
  • 2 heads radicchio
  • 1 small loaf crusty sourdough bread
  • 3-4 tablespoons extra virgin olive oil
  • 1/2 cup castelvetrano olives, pitted
  • 1/2 cup Italian parsley
  • 2 teaspoons lemon zest, aprox. 2 lemon's worth
  • 2.5 oz. arugula, 1/2 a standard clamshell

Grilled Peach Vinaigrette

  • 1 reserved grilled peach
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

Grilled Peach Salad

  • Pre-heat your grill to medium-high heat. Halve and pit the peaches*. Quarter the radicchio, leaving the core intact. Tear bread loaf into large, 3-4 inch chunks. In an extra large bowl, gently toss the peaches, radicchio, and sourdough in the olive oil, kosher salt, and black pepper until coated.
  • Grill everything uncovered over medium-high heat. The peaches will cook 6-7 minutes per side, the radicchio- 3 minutes per side, and the large bread pieces- 2 minutes per side. Remove the peaches when they are tender all the way through. The radicchio should be slightly charred on the outside and tender on the inside, and the bread chunks should be toasted and slightly charred, but still soft in the middle. Remove from the heat and allow to cool enough to handle. 
  • Remove the skin off of two of the peach halves (one peach total) and set aside. Slice remaining peach halves into fourths**. Cut the core from the radicchio wedges and tear the large bread chunks into crouton-sized pieces. Finely mince olives and parsley and combine with lemon zest.

Grilled Peach Vinaigrette

  • Use an immersion blender or a traditional blender to blend the reserved, skinned peach with olive oil, apple cider vinegar, honey***, kosher salt and black pepper.

Plating

  • On a large platter arrange the peach slices and radicchio wedges over a bed of arugula. Add the grilled croutons. Spoon a generous helping of the herb and olive topping over top each radicchio wedge. Drizzle the salad with grilled peach vinaigrette. Serve while the grilled items are still slightly warm.

Equipment

  • 1 grill

Notes

* It’s important to pick peaches that aren’t overly ripe. You want a peach that is still firm, but gives a little when you squeeze it. This way, it will be firm enough to not fall apart on the grill. 
** Now is the time to taste your peaches! They should be soft and tender all the way through with an intensified peach flavor. If the peaches taste under-sweet, drizzle with a little extra honey before serving. 
*** To easily measure your honey, dip your measuring spoon into the olive oil before squeezing in your honey. This way, the honey slides right out of the measuring spoon.