Grilled Peach and Tomato Salad Recipe

Introduction

If you’re looking for the ultimate summer salad, this grilled peach and tomato salad is about to become your new favorite! It’s the kind of dish that’s fresh, juicy, and just a little fancy—but without any of the fuss. The combination of smoky-sweet grilled peaches, ripe tomatoes, and lemony dressing over crisp greens is everything I crave on a hot day. I first whipped this up on a whim for a backyard BBQ, and not a single bite was left! Now it’s on regular rotation during peach season.

The peaches are kissed by the grill just enough to bring out their sweetness, and paired with tart tomatoes, peppery greens, and a zesty lemon dressing, it’s a salad that feels indulgent and refreshing at the same time. Whether you’re planning a weekend cookout or just want something special for lunch, this is your go-to recipe.

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy: Only 16 minutes from prep to plate
• Perfect for Summer BBQs: Light, refreshing, and a total crowd-pleaser
• Minimal Ingredients: Just a handful of pantry staples and fresh produce
• Customizable: Make it your own with toppings like feta, balsamic, or microgreens

Taste & Texture

This salad hits all the right notes—sweet from the peaches, acidic and juicy from the tomatoes, slightly bitter from the greens, and finished with a bright, lemony dressing. The grill adds a smoky caramelized layer to the fruit, giving each bite a satisfying contrast between tender, juicy, and crisp.

Dietary Attributes

This recipe is:

• Vegetarian
• Gluten-free
• Naturally low in calories
• Can easily be made vegan by skipping the cheese

Ingredients & Substitutions

Ingredient List

• 4 yellow peaches, cut into quarters
• 2 tablespoons olive oil
• 3 to 4 ripe tomatoes (Roma preferred), sliced into rounds
• 2 cups mixed greens
• 2 teaspoons sea salt, divided
• Juice of one lemon
• Optional toppings: microgreens, feta cheese, balsamic vinegar

Notes on Quality

Ripe but firm peaches work best for grilling—they hold their shape without turning mushy. Look for deep yellow peaches with a little give when you press them. For tomatoes, Roma varieties are perfect because they’re meaty and not too watery, but heirloom or cherry tomatoes can also add beautiful color and sweetness. Mixed greens add a nice base, but feel free to go with arugula or baby spinach if you like a bit more bite.

Possible Substitutions

• Peaches: Nectarines or plums also grill beautifully
• Tomatoes: Try cherry tomatoes halved, or colorful heirloom slices
• Mixed Greens: Sub with arugula, spinach, or even grilled romaine
• Olive Oil: Avocado oil or grapeseed oil can stand in if needed
• Feta: Goat cheese or vegan feta for dairy-free options

Step-by-Step Instructions

1. Preheat your grill to 400°F or get a grill pan smoking hot on the stove
2. Toss peach quarters with 1 tablespoon olive oil and 1 teaspoon sea salt in a mixing bowl
3. Grill the peaches flesh-side down for 2 to 3 minutes per side, until nice char marks appear
4. Assemble the salad: On a serving platter, layer mixed greens, grilled peaches, and tomato slices
5. Make the dressing: Whisk the remaining tablespoon of olive oil, 1 teaspoon salt, and lemon juice until emulsified
6. Drizzle dressing over the salad and finish with your choice of toppings—microgreens, feta, or a balsamic drizzle work wonders

Expert Tips & Tricks

Best Practices

• Use a well-oiled grill to prevent sticking
• Let peaches sit for a minute before flipping—they’ll release easier and keep their grill marks
• Assemble salad just before serving to keep greens crisp

Common Mistakes

• Using overripe peaches: They’ll fall apart on the grill
• Skipping the salt: Salt enhances both the sweetness of the peaches and the acidity of the tomatoes
• Overdressing: Go light on the dressing—you can always add more later

Time-Saving Tips

• Grill peaches in advance and refrigerate until ready to use
• Use store-bought lemon vinaigrette in a pinch
• Pre-slice tomatoes and keep them in the fridge for up to a day

Serving Suggestions

Pairings

This grilled peach and tomato salad makes a gorgeous side dish for grilled chicken, seafood, or a crusty baguette. It also pairs well with summery grains like couscous or quinoa. For a light lunch, add grilled shrimp or chickpeas on top.

Presentation Ideas

Serve this salad in a shallow white serving bowl or on a large wooden platter. Layer your tomatoes and peaches in alternating rows for a beautiful mosaic effect. Garnish with a handful of microgreens or edible flowers to really make it pop.

Beverage Pairings

• A crisp Sauvignon Blanc or rosé
• Sparkling water with a twist of lemon or mint
• Peach iced tea or a light white sangria

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing and toppings separate if possible to avoid soggy greens.

Reheating Methods

This dish is best served cold or at room temperature, so no reheating needed. If you’ve pre-grilled the peaches and want to warm them slightly, a quick zap in the microwave or a flash in a hot pan will do the trick.

Frequently Asked Questions

Substitutions & Adjustments

Can I use canned peaches?
I don’t recommend it—fresh peaches are key here, especially for grilling.

Can I make this vegan?
Absolutely! Just skip the feta or use a dairy-free version.

How can I make it heartier?
Add protein! Grilled chicken, tofu, or white beans all work great.

Troubleshooting

Why are my peaches falling apart on the grill?
They may be too ripe. Choose firmer peaches and grill them skin-side down first for support.

My salad is soggy—what happened?
Likely over-dressed or assembled too early. Always dress right before serving.

Variations & Customizations

Dietary Adaptations

• Vegan: Omit cheese or use vegan feta
• Low-Sodium: Cut back on salt and boost flavor with fresh herbs like basil or mint
• Nut-Free: You can sprinkle with toasted sunflower seeds if you want a little crunch

Flavor Twists

• Add fresh basil or mint for a fragrant boost
• Swap lemon juice with lime or a splash of orange juice
• Drizzle with honey for a sweet note if your peaches are slightly tart

Seasonal/Holiday Versions

• Add pomegranate seeds or candied pecans in the fall
• Use grilled nectarines or plums when peaches are out of season
• For 4th of July flair, add blueberries and a few crumbles of goat cheese for red, white, and blue vibes

Conclusion

This grilled peach and tomato salad is summer in a bowl—vibrant, juicy, and just the right mix of savory and sweet. It’s an ideal side dish for BBQs, but also lovely enough to be the star of a light lunch. Whether you’re hosting or just treating yourself, this is a recipe you’ll come back to again and again. Don’t forget to let me know how yours turned out in the comments—I love seeing your creations!

If you’re in the mood for something sweet afterward, check out my Dark Chocolate Berry Bark (No-Bake Dessert). Or if you’re craving something cozy and carb-y, these Cheesy Crescent Roll Garlic Knots are pure comfort. For a fun snackable treat, my Easy Cinnamon Sugar Pretzels are always a hit.

You can also find tons more recipe inspiration on Pinterest—let’s keep the kitchen magic going!

Print