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Sophie Bennett

Grilled Peach Salad with Pesto Drizzle

A light summer peach salad with roasted juicy peaches, fresh greens, and a savory pesto drizzle for a sweet and balanced dish.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • ripe peaches halved and pitted
  • 4 cups mixed greens
  • 2 tbsp olive oil
  • Salt pinch
Pesto Drizzle:
  • 2 tbsp basil pesto
  • 1 tbsp olive oil
  • 1 tsp lemon juice
Optional:
  • Nectarines instead of peaches
  • Crumbled feta or goat cheese

Method
 

  1. Preheat a grill pan or oven broiler to medium-high heat.
  2. Brush peach halves lightly with olive oil and a pinch of salt.
  3. Grill or broil peaches for 3–4 minutes per side until softened with light caramelized edges.
  4. In a small bowl, mix pesto, olive oil, and lemon juice to thin into a drizzle.
  5. Arrange greens on a plate and top with warm peaches.
  6. Drizzle pesto mixture over the salad just before serving.

Notes

Don’t overcook peaches or they lose texture and become mushy. Assemble right before eating to avoid soggy greens. Nectarines can be used as a direct swap. Best eaten fresh while peaches are still warm.