This grilled peach salad has been on repeat in my kitchen lately. The peaches get a little smoky and caramelized from the grill, and the whipped vegan feta gives it a rather simple elegance. Toss it all together with some arugula, basil, and pistachios then drizzle with your homemade balsamic glaze for a fresh salad you'll crave all summer.
Is it just me, or are you guys absolutely ✨ obsessed ✨ with peaches too? I mean, the moment they start showing up at markets, my kitchen somehow fills with them overnight. Is that normal, guys? 😆 In my defense, I’ve figured out too many ways to enjoy the fruit, so I just need to have a dozen in my pantry at all times. Some get eaten cold straight from the fridge, some end up baked into desserts, and, very recently, I’ve figured out a vegan peach salad recipe! I couldn’t wait to share it with you guys, so here I am, with the recipe + all the tips you’ll need, so you can make the most of the peach season before it ends.
Why You’ll Love This Recipe
Delicious - Of course, the salad stars peaches. How could it not be delicious, huh? It’s light & fresh, plus super nutritious.
Easy to make - No one wants to stand in the summer kitchen heat for hours, and that’s usually when takeout cravings kick in. Luckily, this grilled peach salad comes together in just 20 minutes total (15 minutes prep time + 5 minutes cook time). Pure bliss!
Healthy - It’s a salad, so obviously it’s gonna be healthy, but what truly sets the recipe apart is that you won’t have to use any heavy creams or processed dressing, which means you get the satisfaction and ditch the post-meal sluggishness (a 2-in-1 😉).
Ingredients for Grilled Peach Salad
The ingredient measurements mentioned on the recipe card below will yield 4 servings.
For the Salad
- Ripe peaches - Peaches are the entire personality of this salad, so picking the right ones matters. Go for ripe yellow peaches that smell sweet and feel slightly soft when pressed, but not mushy. If they’re too firm, they won’t caramelize properly on the grill. Too soft, and they’ll collapse into peach jam halfway through flipping. I personally prefer yellow peaches over white peaches because their brighter, sweet-tart flavor balances the creamy whipped feta better.
- Arugula - Since the peaches are juicy and caramelized, you need something peppery to balance everything out, and arugula does that perfectly. Baby arugula works best here, as the leaves are less aggressively bitter, but if you still think they taste too bitter for your liking, a quick rinse under cold water can help. And yes, the slightly dramatic “leafy mountain” look is intentional here; arugula creates volume and makes the creamy whipped feta and peaches peek through in different bites 😋
- Fresh basil leaves - Basil makes the salad taste like peak summer instead of “just fruit on greens.” Use fresh basil only here (dried basil tastes a bit dusty).
- Red onion - For a sharp contrast that keeps the salad from tasting too sweet & soft. The key here is thinly sliced. Thick onion chunks are way too intense for a delicate summer salad like this. Also, stick to red onions (over white or yellow ones) to add a milder flavor and prettier color.
- Pistachios - You already have creamy whipped feta and juicy peaches, so we’re now adding a crunchy element for a more salad-like texture (not a soft-on-soft bite). I personally lean toward pistachios because they have a slightly buttery flavor and that gorgeous green color that makes the whole bowl look extra summery. Walnuts work too, especially if you want something earthier and a little richer. Whatever you choose, toast them if you have an extra few minutes. Even a quick toast in a dry pan completely changes the flavor.
- Olive oil - Prioritize quality here, as you’re going to use olive oil both in the whipped feta and when grilling the peaches.
- Salt and pepper - Since this summer salad recipe is built around fresh produce and simple flavors, seasoning properly is what makes everything taste alive.
Whipped Vegan Feta
- Vegan feta - To add a creamy & salty element without dairy. Not all vegan feta blocks behave the same, though. Some are super firm and crumbly, while others blend into a creamy texture more easily. You’d want to go for a vegan feta made with coconut oil or almonds because they tend to whip smoother and taste richer without becoming gummy.
- Dairy-free yogurt - Plain coconut and almond yogurt are my go-to picks. You need this ingredient to loosen the feta into a creamy, whipped texture. Unsweetened yogurt is non-negotiable here, by the way. Accidentally using vanilla yogurt in a savory recipe is the kind of kitchen betrayal that stays with you forever. Tip- I’ve used 2 tbsps of yogurt, but different vegan feta brands absorb moisture differently, so sometimes you may need an extra spoonful to get that smooth, swoopy consistency.
- Olive oil - Vegan cheeses can sometimes feel slightly dense or chalky, and that’s why we’re using olive oil to create that silky texture that’s actually spreadable. Please don’t skip it, thinking the yogurt alone is enough. I tried that once, and the feta lost that luscious, restaurant-style texture that makes you want to swipe bread through every last bit left on the plate.
- Lemon juice - Just a small squeeze is enough to bring back that bright, tangy flavor we all love in traditional feta 🍋
Make the Dressing
- Olive oil - Makes the base of the dressing, so something you enjoy tasting will be the best option. Also, if your peaches are especially juicy after grilling, you may not even need the full amount of olive oil mentioned. The peach juices naturally mix with the dressing and create their own little sweet-savory magic.
- Balsamic glaze - Use balsamic glaze, not regular balsamic vinegar. The glaze is thicker and slightly syrupy, which helps it cling well to the peaches and greens.
- Lemon juice - Fresh lemon juice is definitely the move here. Whisk together the lemon juice and olive oil first, before adding the glaze for a smoother result.
- Pinch salt and pepper - Rounds it all up.
- Optional: red pepper flakes - For folks who love a bit of extra heat, this is your chance. Sprinkle the flakes directly onto the grilled peaches while they’re still warm. The heat helps wake up the chili oils slightly, so the flavor spreads more evenly throughout the salad.
How to Make Vegan Peach Salad
Step 1: Make the Whipped Feta
Add the vegan feta, yogurt, olive oil, and lemon juice to a food processor. Blend for 30–60 seconds until creamy & smooth. If it looks too thick, add a small splash of water or extra olive oil to loosen it up.
Step 2: Grill the Peaches
My favorite part (perhaps because I get to gobble down a couple of slices here 😂).
Heat a grill pan/skillet over a medium-high flame. Lightly brush the peaches with olive oil and grill for about 1–2 minutes per side until lightly charred.
Step 3: Prepare the Dressing
Simply mix the dressing ingredients in a bowl, and set aside.
Step 4: Assemble the Salad
Time to reward yourself!
Spread the whipped feta onto the bottom of a large serving plate. Top with arugula, basil, grilled peaches, red onion, and pistachios. Then drizzle the salad with your prepared dressing & enjoy!
Tips & Tricks
- Cut the peaches into thick wedges (not thin slices) to make sure they hold their shape. Then, lightly brush each piece with oil for the perfect glossy, golden edges when grilling.
- You can leave the peach peel on. Just make sure not to overcook the slices (it takes only a few minutes to create the lovely grill marks on each side).
- I used an outdoor grill, but any grill works. For example, I also love using a grill pan to cook the peaches!
- Don’t overdress the arugula too early. Remember, it wilts fast, especially under the warmth of grilled peaches.
- Smaller basil leaves work best aesthetically and flavor-wise. If your leaves are huge, tear them into smaller pieces so you don’t end up with one giant basil bite overpowering everything else. I always tear the leaves by hand instead of chopping them with a knife, as basil bruises quickly and can turn dark around the edges.
- Let the vegan feta sit at room temperature for a few minutes before blending. Cold vegan feta can stay lumpy, and nobody wants chunky whipped feta pretending to be creamy 😬
Final Words
I am SO excited for you to try this peach basil salad. I know you’re gonna LOVE IT! Please make sure to come back and obsess with me over the recipe in the comments section below 😍
More summer salads and wraps
- Zucchini noodle summer salad
- Crispy chickpea salad wraps
- Mixed berry salad
- Southwest quinoa salad
- 10-min chickpea salad
- Teriyaki lettuce wraps
Grilled peach salad
Equipment
- 1 grill
Ingredients
For the salad
- 4 ripe peaches sliced into wedges
- 5 oz arugula
- ¼ cup fresh basil leaves
- ¼ small red onion thinly sliced
- ⅓ cup pistachios or walnuts
- Olive oil
- Salt + black pepper
For the whipped vegan feta
- 8 oz vegan feta
- 2 tablespoon dairy-free yogurt
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
Dressing
- 2-3 tablespoon olive oil
- 1 tablespoon balsamic glaze
- 1 tablespoon lemon juice
- Pinch salt and pepper
- Optional: ½ teaspoon red pepper flakes for heat.
Instructions
Make the whipped feta
- Add the vegan feta, yogurt, olive oil, and lemon juice to a food processor. Blend for 30–60 seconds until smooth and creamy. If it looks too thick, add a small splash of water or extra olive oil to loosen it up.
Grill the peaches
- Heat a grill pan or skillet over medium-high heat. Lightly brush the peaches with olive oil and grill for about 1–2 minutes per side until lightly charred.
Make the dressing
- In a bowl, mix all your dressing ingredients together and set aside.
Assemble the salad
- Spread the whipped feta onto the bottom of a large serving plate. Top with arugula, basil, grilled peaches, red onion, and pistachios. Then drizzle the salad with your prepared dressing and enjoy.
Notes
- Ripe but slightly firm peaches work best here. Overripe peaches can fall apart once they hit the grill.
- If you don't have a grill pan a hot cast iron skillet works too. You're mainly looking for a little caramelization and char on the peaches.
- For extra flavor, toast the walnuts or pistachios for a few minutes before adding them.
- The whipped vegan feta can be made a day ahead and stored in the fridge until ready to use.
- The salad is best served fresh while the peaches are slightly warm. If meal prepping, do this last.
- For a mote filling salad, add quinoa, farro or crispy chickpeas.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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