Ready in 20 minutes, this grilled peach salad recipe is a versatile option for adding bold flavors to your lunch or dinner table. Juicy peaches are grilled, added to greens, and then topped with feta, zaatar and walnuts to make a delicious salad.
If you're looking for salad recipes that are packed with flavor, you know I've got you covered. From classics such as Greek salad and fattoush to innovative options such as roasted butternut squash salad, strawberry salad or roasted cauliflower salad, there are so many ways to enjoy a salad that's tasty and not at all boring! This peach salad is another favorite of ours that's like no other. Incorporating tangy zaatar and creamy feta, this dish is a celebration of flavors!
Table Of Contents:
Why you'll love this recipe
Juicy and sweet peaches are irresistible and they become even sweeter when grilled. The sweetness on this peach salad is balanced once they're paired with tangy feta and earthy zaatar and finished with a pomegranate molasses dressing.
Feta and zaatar go amazingly well together, and together they complement the sweetness of peaches very nicely. Just like my baked feta with honey and zaatar, the combination of sweet, salty and tangy ingredients make for a dish that satisfies all tastes
Ingredients and substitutions
- Peaches: Make sure the peaches are ripe but not mushy or bruised. I prefer using yellow peaches for this recipe, same with other salad recipes that use peach including burrata salad.
- Spring mix: For the base of this salad, use some kind of green. You can use spring mix, arugula, spinach or a mix of all.
- Tomatoes: Firm tomatoes such as roma work best for this recipe. However, you can also use cherry tomatoes cut in half.
- Feta: Adds a nice kick to the salad. It's best to get a block of feta and crumble it yourself. This way the feta will be more flavorful and moist.
- Olives: Use kalamata olives or green olives.
- Herbs: Use a combination of mint and tarragon for extra flavor. These are optional but would elevate the salad.
- Walnuts: They add a nice crunch to the salad. Walnuts are also a healthy fat and worth adding to your diet.
- Dressing: You need zaatar and pomegranate molasses to make the dressing which you can find in many supermarkets or your local Middle Eastern or Mediterranean shop.
How to make this peach salad
- Preheat the grill to medium high. Brush the peach slices lightly with olive oil. Once the grill is hot, place the peaches on the grates, or in a grilling basket for easy handling, and grill for 3 to 4 minutes on each side until lightly charred.
- Remove the peach slices from the grill and let them cool for 10 minutes (this is to keep the greens from wilting). Meanwhile, assemble the salad - place the greens, walnuts, feta, tomatoes, olives and herbs on a serving platter and top with walnuts.
- Top the grilled peach salad with zaatar, olive oil and pomegranate molasses. Serve immediately.
Here are a few ways to elevate this bright peach salad recipe:
- Vegetables: Use other vegetables such as red onion, cucumbers or avocado.
- Nuts: Instead of walnuts, use pecans, almonds or cashews for some extra crunch.
- Greens: You can use arugula, baby spinach or kale massaged with olive oil and lemon juice as the base of the salad.
- Herbs: Top the salad with parsley or basil for more flavor.
Frequently asked questions
Absolutely. If you prefer to cook indoors, a grill pan or even a nonstick pan would work just fine. The cooking time will be about the same as grilling outdoors. Look for a bit of browning on the edges of the peach slices.
If pomegranate molasses is not available, use balsamic glaze. The flavor is a bit different but the salad will still be delicious.
It's best to serve this salad right after assembling so it's fresh and the greens are crisp. However, you can prepare all the ingredients up to 4 hours ahead of time and keep them separately until you're ready to assemble and serve.
Store the leftovers in an airtight container and refrigerate for up to 2 days. The greens might not be as crisp once they're combined with the olive oil and pomegranate molasses.
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Grilled Peach Salad with Zaatar and Feta
- 4 peaches
- 1 tablespoon olive oil
- 4 cups spring mix
- 2 large tomatoes cut into chunks
- ½ cup feta crumbled
- ⅓ cup kalamata olives
- ½ cup mint optional
- ¼ cup tarragon optional
- ½ cup walnuts chopped
- 1 tablespoon zaatar
- 2 tablespoon olive oil
- 2 tablespoon pomegranate molasses
- Preheat the grill to medium high.
- Cut the peaches in half. Remove the pit and cut each half into 4 wedges. Brush each slice lightly with olive oil.
- Once the grill is hot, place the peach sliced on the grates (or in a grilling basket for easy handling) and grill for 3 to 4 minutes on each side. Let them cool for 10 minutes.
- Arrange the spring mix on a large platter and top with tomatoes, feta, kalamata olives, grilled peaches, mint, tarragon and walnuts.
- Top with zaatar. Drizzle the olive oil and pomegranate molasses on the salad and serve.
- You can grill the peaches on a grill pan if preferred. It's also possible to sear them in a nonstick pan.
- Instead of the spring mix, you can use arugula, spinach or a mix of all three.
- If pomegranate molasses is not available, use balsamic glaze.
- You can use other nuts such as pecans, almonds or cashews instead of walnuts.
- It's best to use a block of feta and crumble it yourself. This way the feta keeps its moisture and flavor.
- To save time, you can prepare all the ingredients ahead of time (including grilling peached) and assemble and drizzle with the dressing right before serving.