Grilled Peach Salad with Mint Pesto

Serving size:
 4 Servings


    • 2
    • peaches (firm but ripe, sliced into 6 wedges each)
    • 2 t
    • olive oil (plus 1/4 cup, divided)
    • 1 t
    • balsamic vinegar
    • 2 c
    • arugula (or other tender greens)
    • 1⁄2 c
    • mint (fresh, packed)
    • 1⁄2 c
    • basil (fresh, packed)
    • 1⁄4 c
    • pine nuts (or walnuts, toasted)
    • 1 clv
    • garlic (small, roughly chopped)
    • 1
    • lemon (juice and zest of)
    • red pepper flakes
    • salt
    • pepper
20 minutes
Ready in
20 minutes


This is a great summertime dish that's great for a weeknight, but definitely fancy enough for a dinner party.

Adapted from


Toss the peaches with 2 teaspoons of the oil, balsamic vinegar, and a pinch of salt. Heat a grill or grill pan to medium and brush with oil. Place the peach wedges on the grill, and cook undisturned for 2-3 minutes on each side, until grill marks appear and peaches are heated through. Transfer to a dish and allow to cool to room temperature.

Combine the mint and basil in the bowl of a food proccessor. Add the 1/4 cup of olive oil, toasted pine nuts, chopped garlic, lemon juice, and lemon zest, a pinch of red pepper flakes, and salt and pepper. Pulse until smooth. If the pesto seems too dry, add a bit of water, a teaspoon at a time.

Toss the arugula with a drizzle of olive oil and arrange on a serving platter. Top with the grilled peaches, dollops of the mint pesto, and serve.


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