This Grilled Peach Salad & Mint Pesto is a vibrant celebration of summer’s best flavors, ready in just 26 minutes. Juicy, caramelized peaches meet crisp greens, creating a perfect balance of sweet and savory. The zesty mint pesto adds a refreshing, herbaceous kick that ties every bite together. It’s a dish that’s as beautiful as it is delicious, with textures ranging from tender to crunchy.
With only 20 minutes of prep and 6 minutes of grilling, this salad is a quick yet impressive way to elevate any meal. The smoky aroma of grilled peaches pairs wonderfully with the bright, tangy pesto, making it a feast for the senses. It’s light, satisfying, and bursting with fresh, seasonal goodness—ideal for warm evenings or a standout side dish.
Fresh & Flavorful Ingredients
- For the salad:
- 2 firm, yet ripe peaches
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 2 cups baby arugula
- Fresh mozzarella, sliced
- A few dollops of pesto
- Toasted pine nuts, for sprinkling
- Sea salt and fresh black pepper
- For the mint & basil pesto:
- 1 packed cup mixed mint & basil
- ¼ cup pine nuts, toasted (or substitute with walnuts)
- ½ garlic clove, roughly chopped
- Juice and zest from ½ a lemon
- ¼ cup extra-virgin olive oil, more to taste
- A few pinches red pepper flakes
- Sea salt and fresh black pepper
Simple Step-by-Step Instructions
- Prepare the peaches: Slice each peach into 6 segments. In a small bowl, toss them with olive oil, balsamic vinegar, and a pinch of salt.
- Heat the grill: Preheat your grill or grill pan to medium-high heat. Lightly brush the grill with oil to prevent sticking.
- Grill the peaches: Place the peach slices on the hot grill. Cook each side for 2-3 minutes without moving them. Check for grill marks near the end. Once grilled, set aside to cool to room temperature.
- Make the pesto: In a small food processor, combine mint, basil, toasted pine nuts, garlic, lemon juice, lemon zest, olive oil, red pepper flakes, salt, and pepper. Pulse until combined. Add more oil for a smoother consistency, if desired.
- Toss the arugula: In a bowl, lightly toss the arugula with a drizzle of olive oil and a pinch of salt.
- Assemble the salad: On a platter, layer the arugula, mozzarella slices, grilled peaches, and dollops of pesto. Sprinkle with toasted pine nuts and a pinch of red pepper flakes. Finish with a squeeze of lemon juice and serve immediately.
Perfect Pairings: Serving Suggestions
This Grilled Peach Salad & Mint Pesto is a star on its own, but it pairs beautifully with grilled chicken, shrimp, or even a crusty baguette for a heartier meal. For a light summer dinner, serve it alongside a chilled glass of rosé or sparkling water with a twist of lemon.
Make It Your Own: Recipe Variations
Swap out the peaches for nectarines or plums if they’re in season. Not a fan of arugula? Try spinach or mixed greens instead. For a vegan twist, skip the mozzarella and add creamy avocado slices or a sprinkle of nutritional yeast for a cheesy flavor.
Quick Tips for Time-Saving Success
Prep the pesto ahead of time and store it in the fridge for up to 3 days. You can also grill the peaches in advance and let them cool while you assemble the rest of the salad. Toasting the pine nuts? Do a big batch and keep them on hand for future recipes!
Storage & Reheating: Keep It Fresh
This salad is best enjoyed fresh, but if you have leftovers, store the components separately. Keep the grilled peaches and pesto in airtight containers in the fridge for up to 2 days. The arugula and mozzarella should be stored separately to maintain their texture.
Essential Equipment for Grilling Perfection
A grill pan works great if you don’t have an outdoor grill. Make sure it’s well-oiled to prevent sticking. A small food processor is ideal for blending the pesto, but a mortar and pestle can also do the trick for a chunkier texture.
Grilled Peach Salad & Mint Pesto
Ingredients
For the salad:
- 2 firm, yet ripe, peaches
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 2 cups baby arugula
- Fresh mozzarella, sliced
- A few dollops pesto
- Toasted pine nuts, for sprinkling
- Sea salt and fresh black pepper
For the mint & basil pesto:
- 1 packed cup mixed mint & basil
- ¼ cup pine nuts, toasted (you could also use walnuts instead)
- ½ garlic clove roughly chopped
- Juice and zest from ½ a lemon
- ¼ cup extra-virgin olive oil, more to taste
- A few pinches red pepper flakes
- Sea salt and fresh black pepper
Instructions
- Slice the peaches into 6 segments per peach. In a small bowl, toss them with the olive oil, balsamic, and just a small pinch of salt.
- Heat your grill (or grill pan) to medium high heat and brush it with some oil. Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (near the end you can gently peek to see how your grill marks are coming along).
- When your peaches are grilled, set aside and allow them to cool to room temperature.
- Meanwhile, make the pesto: Combine the mint and basil, pine nuts, garlic, lemon juice and zest, olive oil, and pinches of red pepper flakes, salt, and pepper in a small food processor and pulse to combine. Add more oil for a smoother pesto, or leave it chunky – whichever consistency you prefer.
- Toss the arugula with a little bit of olive oil and a few pinches of salt.
- Assemble on a platter and top with the mozzarella slices, peaches, dollops of the pesto, a sprinkle of pine nuts, and a few pinches of red pepper flakes. Squeeze a bit of lemon on top and serve.