If you’re looking for an unforgettable summer salad that balances sweet, smoky, creamy, and crunchy in every bite, Grilled Peach Salad with Gorgonzola and Walnuts is the answer. Ripe peaches are kissed by the grill, their natural sugars caramelizing to perfection before joining crisp greens, tangy Gorgonzola, and toasted nuts. Every forkful bursts with contrasting flavors and textures, making it the kind of dish that effortlessly steals the show at any gathering or becomes a bright highlight of any weeknight meal.

Grilled Peach Salad with Gorgonzola and Walnuts Recipe - Recipe Image

Ingredients You’ll Need

This Grilled Peach Salad with Gorgonzola and Walnuts comes together with just a handful of thoughtfully chosen ingredients. Each one plays a crucial role in creating a fresh, vibrant salad that’s as beautiful as it is tasty—don’t skip a thing!

Ripe peaches: Choose peaches that yield just slightly to gentle pressure for the perfect balance of sweetness and grillability.
Olive oil: A light brushing helps the peaches caramelize and prevents sticking on the grill.
Mixed greens: Arugula, spinach, and romaine offer a lovely medley of flavors and textures, providing a peppery, crisp base.
Gorgonzola cheese: Its creamy crumble brings a bold, tangy punch that pairs beautifully with sweet fruit.
Toasted walnuts: Crunchy and earthy, walnuts round out the salad while adding rich flavor and healthy fats.
Red onion: Thin slices provide a delicate sharpness and a pop of color to the salad.
Balsamic glaze: This syrupy drizzle ties all the flavors together with its sweet-tart complexity.
Salt and pepper: A finishing sprinkle sharpens every flavor and keeps the salad balanced.

How to Make Grilled Peach Salad with Gorgonzola and Walnuts

Step 1: Prep the Grill and Peaches

Start by preheating your grill or grill pan to medium-high heat. While that’s warming up, halve your peaches and remove the pits. Brush the cut sides with a bit of olive oil to help them caramelize and prevent sticking. This simple step ensures your peaches turn out beautifully golden and lightly charred.

Step 2: Grill the Peaches

Place your peach halves cut side down on the hot grill. Let them cook undisturbed for 2 to 3 minutes, just until grill marks appear and the peaches have softened slightly. The brief grilling intensifies their sweetness and adds a subtle smokiness that plays so well with the rest of the salad.

Step 3: Slice the Peaches

Carefully remove the grilled peaches from the heat and let them cool for a minute or two. Now, slice each half into wedges—these will nestle beautifully among the greens and make every bite juicy and satisfying.

Step 4: Assemble the Salad

In a large salad bowl or on a pretty platter, arrange your mixed greens as the base. Artfully lay out the grilled peach wedges over the greens, then sprinkle crumbled Gorgonzola, toasted walnuts, and those delicate red onion slices on top. The color contrast alone is enough to make your mouth water!

Step 5: Finish and Serve

Drizzle the entire salad with balsamic glaze, making sure each ingredient gets a glossy kiss of flavor. Finally, season with salt and pepper to taste. Serve the Grilled Peach Salad with Gorgonzola and Walnuts right away, while the peaches are still warm and the cheese is just starting to soften.

How to Serve Grilled Peach Salad with Gorgonzola and Walnuts

Garnishes

For a burst of freshness, try scattering a handful of fresh basil or mint leaves over the top. A final drizzle of extra virgin olive oil or a sprinkle of flaky sea salt can make the Grilled Peach Salad with Gorgonzola and Walnuts even more irresistible and visually stunning.

Side Dishes

This salad shines as a light lunch on its own, but it also makes a gorgeous side alongside grilled chicken, salmon, or a rustic loaf of sourdough bread. The sweet-savory flavors also pair nicely with a crisp glass of white wine or sparkling water with citrus.

Creative Ways to Present

For individual servings, try plating the salad in wide bowls or on small plates, fanning the grilled peaches over the greens. You could also layer the ingredients in jars for an elegant picnic option, or turn the salad into a hearty main by topping it with sliced grilled chicken or prosciutto.

Make Ahead and Storage

Storing Leftovers

If you have extra Grilled Peach Salad with Gorgonzola and Walnuts, transfer it to an airtight container and refrigerate. The greens may wilt a little, but the flavors will still be delightful the next day. Store the balsamic glaze separately if possible to avoid sogginess.

Freezing

This salad is best enjoyed fresh—freezing is not recommended, as the texture of the peaches, greens, and cheese will suffer. If you want to prep ahead, you can grill and slice the peaches, then freeze them separately for use in smoothies or other recipes.

Reheating

If you’d like to enjoy the salad warm, simply let the grilled peach slices come to room temperature or give them a quick reheat in a skillet for a minute or two. Avoid reheating the assembled salad, as the greens and cheese are best served cool or at room temperature.

FAQs

Can I use a different cheese instead of Gorgonzola?

Absolutely! While Gorgonzola brings a bold tang, you can swap it for feta, goat cheese, or even blue cheese, depending on your preferences or what you have on hand.

What if I don’t have a grill?

No worries! A stovetop grill pan works beautifully, or you can use a broiler to caramelize the peaches. Just keep an eye on them to prevent burning.

Can I make the salad vegan?

Definitely—just omit the Gorgonzola or use a plant-based cheese alternative. The salad will still be packed with flavor and texture!

Is there a nut-free option?

Of course! Sunflower seeds or pumpkin seeds make a lovely crunchy substitute if you need to avoid tree nuts in your Grilled Peach Salad with Gorgonzola and Walnuts.

Can I prepare the ingredients ahead of time?

Yes, you can grill the peaches and toast the walnuts a few hours ahead. Store them separately, then assemble the salad just before serving for the freshest presentation and taste.

Final Thoughts

Whether you’re planning a summer picnic, an elegant dinner, or simply want something special for lunch, Grilled Peach Salad with Gorgonzola and Walnuts is sure to delight. Give it a try and see how just a few fresh ingredients can create something truly magical. I can’t wait for you to taste this irresistible combination!

Grilled Peach Salad with Gorgonzola and Walnuts Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This vibrant Grilled Peach Salad with Gorgonzola and Walnuts combines sweet, smoky grilled peaches with tangy blue cheese and crunchy toasted walnuts, served over a bed of mixed greens and finished with a drizzle of balsamic glaze. Perfect for a light, refreshing summer meal or side dish.

Ingredients

Scale

Salad Ingredients

3 ripe peaches, halved and pitted
1 tablespoon olive oil
6 cups mixed greens (arugula, spinach, romaine)
1/2 cup crumbled Gorgonzola cheese
1/3 cup toasted walnuts
1/4 small red onion, thinly sliced
2 tablespoons balsamic glaze
Salt and pepper to taste

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Instructions

Preheat the Grill: Preheat a grill or grill pan over medium-high heat to get it ready for grilling the peaches.
Prepare Peaches: Brush the cut sides of the peach halves with olive oil to prevent sticking and enhance grilling.
Grill Peaches: Place the peach halves cut side down on the grill. Cook for 2 to 3 minutes until grill marks appear and the peaches slightly soften.
Slice Peaches: Remove the grilled peaches from heat and slice each peach half into wedges to prepare for layering on the salad.
Assemble Salad: In a large salad bowl or platter, arrange the mixed greens. Top with the grilled peach wedges, crumbled Gorgonzola cheese, toasted walnuts, and thinly sliced red onion.
Add Dressing and Seasoning: Drizzle the balsamic glaze evenly over the salad, then season with salt and pepper to taste.
Serve: Serve the salad immediately to enjoy the contrast of warm peaches and cool greens.

Notes

Use toasted pecans instead of walnuts for a different nutty flavor.
Add grilled chicken or prosciutto for extra protein and make it more substantial.
If you prefer a less sweet dressing, substitute the balsamic glaze with a light vinaigrette.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: Grilling
Cuisine: American