THIS GRILLED PEACH SALAD IS BEGGING TO BE ON YOUR SUMMERTIME DINNER TABLE
With so much juiciness and just a hint of acidity, peaches—like their summery friend the tomato—are amazing in all sorts of salads. We tossed peach slices with juicy blueberries, creamy feta, and crisp cucumbers; we’ve given a grilled steak salad a summer makeover with peaches, peppery arugula, and crumbled blue cheese; we’ve even reimagined the classic Caprese salad with peaches, hot honey, and toasted pecans. Next up on our peach salad agenda? This summery spin on the iconic wedge salad.
The lettuce:Instead of the usual large iceberg lettuce wedges, we use either baby iceberg or little gem lettuces for slightly smaller wedges and a better toppings-to-greens ratio. Halved romaine hearts would work here as well.
The peaches:To lend a little smoky flavor, we grill the peach quarters until lightly charred and caramelized. Choose peaches that are fragrant and feel heavy for their size, but keep softer peaches for baking, as they may collapse on the grill.
The dressing:To dress this salad to impress, we use a tangy mixture of Greek yogurt, buttermilk, lemon juice, and lots of sliced chives and tarragon. It’s the perfect accompaniment to the crisp lettuce and sweet fruit.
The toppings:We keep the classic crumbled blue cheese and chopped tomatoes, then add extra fresh chives and crunchy roasted hazelnuts. Want even more wedge add-ons? Chopped avocado or cucumber, grilled corn, or crispy bacon would all be really good here too.
Did you try making this? Let us know how it went in the comments!
Yields: 4-6 servings
Prep Time: 15 mins
Total Time: 30 mins
Ingredients
- 2/3 c.
buttermilk
- 1
(5.3-oz.) container plain whole-milk Greek yogurt (about 1/2 c.)
- 1 tbsp.
finely chopped fresh tarragon
- 1 tbsp.
finely sliced chives, plus more for serving
- 1 tsp.
fresh lemon juice
- 3/4 tsp.
Dijon mustard
- 1/2 tsp.
granulated sugar
Kosher salt
Freshly ground black pepper
- 4
medium peaches (about 14 oz. total), quartered, pitted
Vegetable oil, for brushing
- 3
heads baby iceberg or little gem lettuce (about 1 1/2 lb.), trimmed, cut into wedges
- 1 c.
mixed grape tomatoes, halved
- 1/4 c.
toasted hazelnuts, coarsely chopped
- 2 oz.
blue cheese, crumbled
Directions
- In a medium bowl, mix buttermilk, yogurt, tarragon, chives, lemon juice, mustard, and sugar; season with salt and pepper.
- Prepare a grill for medium–high heat; preheat 5 minutes. Lightly oil grates. Pat peaches dry, then brush with oil; season with salt and pepper.
- Grill peaches, turning halfway through, until lightly charred, 4 to 6 minutes per side. Transfer to a cutting board. Let cool slightly, then cut into 1" chunks.
- On a platter, arrange lettuce wedges. Top with peaches and tomatoes; season with salt and pepper. Drizzle some buttermilk-herb dressing over. Sprinkle with hazelnuts, blue cheese, and more chives. Serve with remaining dressing alongside.