Arugula and Grilled Peach Salad

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Don’t get me wrong, I love grilled chicken, steaks and vegetables but grilled peaches are seriously out of this world. If I could eat grilled peaches 365 days a year, I wouldn’t hesitate! This Grilled Peach Salad with Arugula and a Mustard Herb Vinaigrette is 100% guaranteed to wow at your next dinner party.

Grilled Peach Salad with Arugula and Sliced Almonds

It’s topped with plenty of sliced almonds, crumbled goat cheese, salty prosciutto and of course, avocado!

Grilled Peach Salad with Arugula and a Mustard Herb Vinaigrette

While it makes for a perfect side salad at an al fresco dinner party, it would also be pretty perfect for lunch too! I mean, how can you say no to all of my favorite ingredients in one beautiful salad!?

Grilled Peach & Arugula Salad with Mustard Herb Vinaigrette

Course Salad


For the salad:

  • 2 peaches pit removed and sliced in half
  • 1 teaspoon California Olive Ranch Arbequina Olive Oil
  • 1 ripe avocado
  • 4 cups fresh arugula
  • 1/4 cup crumbled feta
  • 1/4 cup sliced almonds
  • 2 – 3 ounces thinly sliced prosciutto torn into pieces

For the dressing:

  • 1 garlic clove finely minced
  • 1/2 shallot finely minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 cup California Olive Ranch Arbequina Olive Oil
  • 1/8 cup red wine vinegar
  • Kosher salt and freshly cracked black pepper to taste


  • Heat an indoor or outdoor grill to medium high heat. Brush peach halves with California Olive Ranch Arbequina Olive Oil and place on the grill, flat side down for 1 – 2 minutes and then rotate 90 degrees to continue to cook for another 1 – 2 minutes. Once grill marks are present, use a pair of tongs and remove the peaches to a cutting board and let cool. After the peaches have cooled, slice each half into 3 – 4 wedges.
  • Cut avocado in half lengthwise. Remove the pit and discard. Remove the skin from the avocado and place the avocado flesh onto a cutting board. Cut each half of the avocado into six strips.
  • Place arugula in a large serving bowl and top with grilled peach wedges, sliced avocado, crumbled feta cheese and sliced almonds.
  • To make dressing, combine all the ingredients in a small bowl and whisk together until evenly combined. Dress the salad with 1/2 of the vinaigrette and taste. Add more vinaigrette if needed otherwise reserve the remaining vinaigrette for a later use.
  • Garnish salad with thinly sliced pieces of prosciutto and serve immediately.
I created this recipe for the Almond Board of California; check out my other delicious, summery recipes here:


  1. I’ve NEVER grilled a peach :/ and i’m obsessed with peaches. I wish they were just as good all year round!! I love the flavor combination you used. Totally have to try this Gaby! Lovin’ that avocado addition…avocado makes everything better! Always 😉

  2. this looks so amazing, I am currently obsessed with grilled peaches. I shit you not, I made a grilled peach and arugula salad last weekend and it will be up on the site next week (swear I’m not copying) That said I think I’d like to come over and have yours though – cheese, avocado and prosciutto… ALL the good things.

  3. I’m so with you! I soak my peaches in Frangelico-brown sugar sauce before grilling. Then I serve with cinnamon ice cream. Don’t tell anyone, but I prefer it over s’mores in the summer! Shhh! 🙂

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