Grilled Peaches With Arugula And Goat Cheese

(recipe and photos updated July 2013)


To accompany our grilled steak, we made this salad. Peaches are one of our favorite foods to grill. Usually, we just chop them in half, pull out the pit, and stick them on the grill. They always ended up slightly mushy, although delicious. Slicing the peaches into sixths was a little more labor-intensive during the cooking process, but the texture more than made up for the extra work. Plus, the grill marks showed up better on the slices, making for an attractive presentation.

The sweet balsamic reduction, the spicy arugula, and the creamy goat cheese combined fantastically with the peaches. All in all, this was a very satisfying meal.

adapted from Cooking Light, June 2008

Grilled Peaches With Arugula and Goat Cheese

Grilled Peaches With Arugula and Goat Cheese


1/4 c balsamic vinegar
2 Tbs honey
3 peaches, pitted and cut into 6 wedges
1 Tbs extra-virgin olive oil
6 c arugula
3 Tbs crumbled goat cheese


  1. Bring balsamic vinegar to a boil in a small saucepan over medium high heat. Reduce heat, and simmer until vinegar has reduced to about 2 Tbs. Remove from heat, and stir in honey. Cool to room temperature.
  2. Prepare grill to high heat. Place peach wedges on grill rack; grill for 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill.
  3. Toss olive oil with arugula, and arrange on a platter. Top with peach wedges. Sprinkle with goat cheese, and drizzle with the balsamic syrup.

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Sweet Comments:

  1. This looks great. A different and delicious looking way to enjoy fresh peaches!

  2. What a beautiful salad! I can imagine how tasty it was.

  3. So simple but it must be perfect lunch option. But we have to hurry up. Fresh peaches season inevitably comes to an end.

  4. Mmm – I just got a bunch of fresh Michigan peaches and I just may have to make a salad soon!


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