peach salad

This arugula salad is healthy, refreshing and easy to make with juicy peaches, cucumber, blueberries with a lemon tahini dressing. It&#039;s the perfect lunch or light dinner and simple to customize with any summer or winter fruit.

Arugula Salad

arugula leaves (, washed and dried)

greens

peaches (sliced)

blueberries

cucumber (, sliced)

avocado (, diced)

parsley and mint

pecans

almonds

sunflower seeds

Vegan ricotta or feta (, if not dairy-free, Whole30

tahini

lemon

avocado oil (OR extra virgin olive oil)

yeast (, optional)

salt and pepper (to taste)

MAKE THE DRESSING:Add all the ingredients for the dressing in a jar or a bowl. Shake or whisk until combined.

ASSEMBLE THE SALAD: Place the arugula leaves in a large mixing bowl. Season with salt, pepper and little bit of the dressing.

Add the remaining salad ingredients and drizzle with more dressing. Top with your favorite nuts and seeds and serve.

Grilled Peach Salad, a simple arugula salad with grilled peaches topped with savory goat cheese, crunchy sunflower seeds, and a honey vinaigrette. Simple summer salad at its finest!

Grilled Peach Salad with Goat Cheese and Honey

peaches, halved, cored, and sliced

olive oil (for grilling peaches)

arugula

goat cheese

extra virgin olive oil

apple cider vinegar

honey

dijon mustard

salt

To grill peaches: Preheat grill to medium-high heat....

To grill peaches: Preheat grill to medium-high heat. Brush olive oil on both sides of peach slices and place on grill. Cover grill and cook about 5-7 minutes, or until peaches have blackened grill marks. Using grill tongs, carefully flip peaches and grill on other side until grill marks are present, about 5-7 minutes more. Carefully remove from grill (peaches will be soft and may fall apart), and set aside.

To make Honey Mustard Vinaigrette: Combine olive oil,...

To make Honey Mustard Vinaigrette: Combine olive oil, apple cider vinegar, honey, mustard, and salt in a small bowl and whisk to combine.

To build salad: To a salad plate or...

To build salad: To a salad plate or bowl, add arugula and arrange grilled peaches. Sprinkle crumbled goat cheese and sunflower seeds on top, then drizzle with Honey Mustard Vinaigrette.

Creamy avocados and juicy peaches get a kick of spice thanks to Fresno chiles.

Spicy Peach and Avocado Salad

lemon juice

olive oil

pure honey

shallot, finely chopped

Fresno chile, thinly sliced

salt and black pepper

peaches,

avocados,

mint,

c. roasted pistachios, chopped

This salad is really delicious. So good, I’m going to make it again tomorrow night

Absolutely Awesome Salad!!  Made this when my in-laws came to visit over Labor Day weekend and it was a huge hit.  This salad accompanied a grilled flank steak and pasta.  My husband said that my salad was the star of the meal.  We are having friends in from out of town today for a BBQ and I am going to WOW them with this salad too.

Try this addictively juicy and flavorful Balsamic Grilled Steak Salad with Peaches from Delish.com, whether you have a grill or not!

Balsamic Grilled Steak Salad With Peaches

skirt steak, fat

c. balsamic vinegar

garlic,

tbsp. packed light brown sugar

vegetable oil

Kosher salt

black pepper

c. extra-virgin olive oil

c. baby arugula

blue cheese

In a large resealable plastic bag or baking dish, combine steak,&nbsp;vinegar, garlic and brown sugar. Marinate 20 minutes at room temperature.

Heat a grill or grill pan over high heat. Remove steak from marinate,&nbsp;coat with vegetable oil, and season generously with salt and pepper.

Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10&nbsp;minutes, then slice against the grain.

Make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.

Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.&nbsp;

Great starting point, better with a few adjustments!
Tip sirloin is a very lean, tougher cut, so it's a good idea to cut the steak into bite-sized pieces after resting, before tossing with the salad.
The recipe as written also comes across very acidic with the fresh peaches and extremely lemon-heavy dressing alongside peppery arugula. The flavor profile can be brought into better balance by going to the juice from 1/2 of a lemon to 1/4th c oil and adding 1 tsp of garlic powder to the dressing, as well as tossing your peach slices on the hot grill for a minute to caramelize some of the sugars. You can bring in a little crunch with a salad topping you like, like chopped walnuts or (what I had on hand) balsamic-infused dried beet strips. 
Overall it's an inexpensive, easy meal to make and my girlfriend and I enjoyed it a lot!

I loved this salad. I grilled the peaches with some olive oil on them and that added great flavor. I left the lemon out of the dressing because there is the tang of the balsamic marinade on the steaks and the sweetness of the peaches. Will definitely make again!

This was delicious!! I really didn't think peaches and steak in a salad would work but it was so soooooooo. Even my 8 yr old ate it. We will make it again.

Really good! Used a flat iron steak instead but still got amazing results! I will definitely be making this again soon.

This was Sooooooo yummy!!  Such a great balance of sweet, salty, and savory.  Who knew peaches would taste so good with steak?  I think the marinade leveled up the flavor so much.  The dressing was a little light on flavor but with everything else in the salad it all worked together.  Will definitely make again!

steak was good but the dressing was awful

It was delicious! I went a little heavy with the blue cheese, but it was still delicious.  My husband and I agree it's tasty and the dressing was good.  I'm glad I had a citrus juicer because I was able to get more juice out of the lemon.  I sliced the peaches in half as well to make them easier to eat.  Overall, I really enjoyed it.

Love this! Easy, covers your food group based and of course it’s delicious. Hoping it’s a dish every member of the family will enjoy which can be tricky!

The steak salad is the best salad I have had a summer. Might be best salad ever but my memory doesn’t go back that long
Soooo very good! 
Gina Marie Tallariti

https://streaming.hearstdigitalstudios.com/18f36d5e-147f-4556-9bed-38b7f98ab6ae/video_rover_16x9_1080p_hd_1626095040_3007.mp4

Peppery arugula is the perfect vessel for this savory-sweet combo.

Balsamic Grilled Steak Salad With Peaches Was Made For Summer

This Peach Salad with Peach Hazelnut Dressing is made with fresh peaches and greens. It&#39;s topped with peach hazelnut dressing and hazelnuts. 

Peach Salad with Peach-Hazelnut Dressing

salad greens (any kind)

peaches

hazelnuts (chopped)

sugar

balsamic vinegar

olive oil (more if needed)

oranges (juiced)

hazelnuts

Rinse, dry,  then toss your greens. Place in a large serving bowl.

Cut up peaches and toss into the serving bowl over the greens.

Toss the chopped hazelnuts in the serving bowl.

You can leave layered, or toss the whole thing to mix it up.

For the Peach Salad:

Place the peaches, sugar, and balsamic vinegar into a food processor with the chopping blade. Give it a few good pulses. Then turn it on and let it mix for about a minute to combine ingredients.

Add the olive oil (slowly and you whir the food processor) then add some salt. Check the taste after shutting off the machine. Adjust as needed. You might want to add more olive oil or salt, or if you like pepper feel free to add that now.

Now pour in the orange juice and the hazelnuts. Pulse a few times, then give it a good whir for about a minute, until everything combines beautifully.

Transfer to a bottle or dish with a spout. I like to refrigerate mine for about an hour before serving.

Remove from fridge.

Pour over salad and let the peachy magic happen.

Serve with a big old peachy keen smile!

For the Peach-Hazelnut Dressing:

Crispy potato and peach salad with charred scallion dressing is easy to whip up for a crowd and equally delicious served warm or room temperature. Serve it at your next summer cookout or alongside your favorite protein for any weeknight dinner.

Crispy Potato and Peach Salad with Charred Scallion Dressing

lbs. mixed baby potatoes

extra-virgin olive oil

kosher salt, divided

scallions (ends trimmed)

Tbsp. red wine vinegar rice

fish sauce (sub chopped capers)

basil leaves (plus more for garnish)

red pepper flakes

baby arugula ((optional))

burrata cheese, torn

Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until fork-tender. Drain. Once cool enough to handle, slice potatoes in half.

Heat 2 Tbsp. of the oil in a large skillet over medium-high. Add potatoes, cut side down. Cook ~4 minutes, undisturbed, until golden-brown. Season with 1/2 tsp. salt, toss and continue cooking an additional 2 to 3 minutes, until crisp-tender. Transfer potatoes to a bowl.

Add scallions to hot skillet and cook 3 to 4 minutes, turning only occasionally, until charred. From here, you can either blend the sauce, or mix it in a bowl. If blending: Roughly chop scallions and transfer to a blender. Add remaining 1/4 cup olive oil, vinegar, fish sauce, basil, red pepper flakes, and remaining 1/4 tsp. salt. Blend until smooth, 1 to 2 minutes, stopping as needed to scrape down sides. (Or, if not blending, stir to combine.)If mixing: Very finely chop scallions and basil and place in a bowl. Add remaining 1/4 cup olive oil, vinegar, fish sauce, red pepper flakes, and remaining 1/4 tsp. salt. Stir to combine.

Place potatoes, peaches, and arugula (if using) in a large serving bowl. Top with torn pieces of burrata cheese, and spoon charred scallion dressing overtop. Garnish with additional basil, if desired.

This grilled peach burrata salad is packed full of summer flavor and perfect as a side dish or light summer meal. Once you start grilling your peaches you&#x27;ll never want to eat them plain again. Plus, they pair perfectly with creamy burrata cheese and fresh mint olive oil drizzle.﻿

Grilled Peach Burrata Salad

peaches, quartered

burrata cheese

Homemade garlic butter croutons

mint

black pepper,

Kosher salt,

red pepper,

Preheat your grill to medium-high heat.

Cut your peaches in half, remove the pit,...

Cut your peaches in half, remove the pit, and cut each half in half.

Lightly brush your peaches with olive oil, place...

Lightly brush your peaches with olive oil, place on the grill, and grill until lightly charred on all sides - about 5 minutes.

Remove from the grill and set on a...

Remove from the grill and set on a medium-sized serving platter.

Take your ball of burrata out of its...

Take your ball of burrata out of its container and cut/break it into small chunks. The inside will be a bit runny but I just spread it around so that each serving gets a good amount of cheese.

Scatter around the desired amount of croutons onto...

Scatter around the desired amount of croutons onto the platter.

In a small bowl mix together mint and...

In a small bowl mix together mint and olive oil. Drizzle the mixture over the platter.

Season the salad with the desired amount of...

Season the salad with the desired amount of fresh cracked black pepper, kosher salt, crushed red pepper, and freshly minced mint.

A delicious summer salad that takes minutes to make!

Peach and Blueberry Summer Salad

baby greens

feta

Marcona almonds, chopped

white balsamic vinegar

sea salt and black pepper,

Place greens in a bowl or on a platter, add peaches, blueberries, feta, and almonds.

Whisk together olive oil and white balsamic. Add a pinch of sea salt and a few turns of black pepper. Dress salad to your liking, toss. Add sea salt and pepper of necessary. Serve.

This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.

Fresh Peach Salad

(or peaches

onion

canned corn, drained (or fresh corn or grilled corn)

goat cheese, crumbled (or feta cheese; omit

Dijon mustard

maple syrup

Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.

Prep the fresh ingredients

Slice the peaches. Thinly slice the onion.

Make the dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, kosher salt, and several grinds of fresh ground black pepper until thick and emulsified.

Serve: To serve, top the greens with the peaches, almonds, red onion, goat cheese, and corn, then drizzle with the dressing. Serve immediately. 

I have fresh peaches and I’m doing Romain spinach cherry goat cheese and pecans. Going to add grilled chicken breast and I used a pecan praline balsamic and pecan oil in the dressing. It tastes amazing but I’m taking this to work with me for my dinner. I’m sure it’s going to be awesome based on the dressing and fresh sweet peach. Thank you for the recipes.

This sweet &amp; savory Peach Panzanella Salad is made with 10 simple ingredients and takes just 30 minutes to make for an easy Summer dish!

Peach Panzanella Salad

tomatoes

salt (for salting tomatoes)

bread

parsley

garlic powder

peaches (pitted &

shallot (thinly diced)

Tablespoons red wine vinegar

garlic (finely minced, garlic

fresh basil, chopped

salt & pepper (add more as desired)

Preheat the oven to 350F.

Prep the tomatoes by cutting them into slices/wedges, adding to a colander, salting with 1/4 teaspoon salt, and placing the colander over a bowl to collect the tomato juices. Let the tomatoes sit for at least 15-20 minutes.

While the tomatoes are resting, cut the sourdough into 1-inch cubes and add to a baking tray.

Top with the olive oil, dried parsley, salt, and garlic powder and toss to combine until the bread is coated.

Add the tray of bread to the oven and bake for 15 minutes. The outside of the bread should be browned and crisp but the insides should still have a chewy texture.

Toast the bread:

While the bread is toasting pit &amp; slice the peaches, finely dice the shallot, and roughly chop the basil.

Next, make the vinaigrette. Add the diced shallot, olive oil, red wine vinegar, the juices from the strained &amp; salted tomatoes, and garlic to a bowl and whisk together.  Set aside.

Prep the salad &amp; vinaigrette

Add the sliced peaches, tomatoes, toasted sourdough bread, shallot vinaigrette, and chopped basil to a large serving dish or bowl. Then, toss them together until combined.

If desired, add additional salt or freshly cracked pepper at this time to season the salad to your liking. Then, serve immediately or let sit 30 minutes before serving for an even better panzanella salad. Enjoy!

Assemble the salad:

https://content.jwplatform.com/videos/XyEZZHsP.mp4

This easy Peach Panzanella Salad is made with 10 simple ingredients and takes just 30 minutes to make. With sweet & savory flavors, this vegan Panzanella salad truly tastes like Summer!

This is a classic Peach Salad, simple as it is supposed to be, intended to make the most of juicy sweet peaches when they are in season! It&#039;s a magical summer salad combination - sweet peaches, salty prosciutto, creamy buffalo mozzarella and the pepper rocket/arugula.Make sure all ingredients are at room temperature for the best eating experience.

Top 12 peach salad recipes from across the web

The most viewed peach salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Arugula Salad

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Top 12 peach salad recipes from across the web

The most viewed peach salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Arugula Salad

Grilled Peach Salad with Goat Chees...

Spicy Peach and Avocado Salad

Balsamic Grilled Steak Salad With P...

Peach Salad with Peach-Hazelnut Dre...

Crispy Potato and Peach Salad with ...

Grilled Peach Burrata Salad

Peach and Blueberry Summer Salad

Fresh Peach Salad

Peach Panzanella Salad

Peach Salad

Cucumber Peach Salad

The most viewed peach salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine