When I walked into Trader Joe's this afternoon, the smell of peaches hit me the second I entered the store. I love peaches, and it's peach season! So, when there are peaches, I make a salad with grilled peaches. Have you ever tasted a peach right off the grill? Well, if you haven't, join me in grilling peaches for this fabulous grilled peach salad. As usual, I'm filling my salad with grilled peaches, as well as a bunch of farm-fresh vegetables and a little BBQ love.
Even though peaches are decadent raw, grilling peaches bring a deep sweetness like no other taste you have ever experienced.
Regardless if you plan to grill peaches for a dessert topping or place them on a salad, you will love the caramelizing effect that occurs in just a few short minutes on a grill.
HOW TO GRILL PEACHES FOR GRILLED PEACH SALAD RECIPE
One of the first mistakes I made when first attempting to grill peaches was to place the refrigerator's peaches when I came home from the store.
Since I planned to grill peaches later in the week, I feared the peaches might overripen. BIG MISTAKE!
Once I put the peaches in the refrigerator, I learned quickly; it is impossible to cut them in half and remove the pit. Please take my advice, and keep the peaches at room temperature before cutting them in halves.
EASY GRILLING IN MINUTES
- Preheat the grill to medium-high
- Skip the oil; you don't need it! Instead, I brushed the peach halves with fresh-squeezed orange juice.
- Place each peach, cut-side down, and grill for 4 minutes on each side.
- Remove from the grill and allow to cool before cutting.
Because I plan to serve my peaches cool rather than hot, I set the peaches aside to prepare the ingredients. Or you can refrigerate the grilled peaches if your meal is prepped in advance.
For this salad with grilled peaches, I wanted a tangy BBQ component. So, I marinated my corn on the cob and my tempeh in BBQ sauce before grilling.
Fresh corn on the cob, similar to tempeh, absorbs flavors and grills into the corn, giving it a smoky, tangy taste. And, nothing tastes better with sweet grilled peaches than tangy BBQ sauce.
HOW TO PREPARE BBQ TEMPEH AND BBQ CORN
BBQ Tempeh is easy to make with your favorite BBQ sauce or my homemade BBQ sauce recipe. Or, you can skip the BBQ Tempeh and focus on the luscious BBQ corn.
Marinate your corn on the cob in your favorite BBQ sauce in a large ziplock bag overnight, and then fire up the grill for a quick 10 minutes, rotating every few minutes for those delicious grill marks.
After grilling, remove the corn and the tempeh from the grill and allow it to cool before cutting.
MAKING THE SALAD WITH GRILLED PEACHES...THE INGREDIENTS
Once my BBQ Tempeh, corn, and peaches are grilled and cooling, it's time to assemble the salad.
- Arugula
- Romaine Lettuce
- Baby Bell Peppers
- Red and White Onions
- Cucumber
- Asparagus
I chose a combination of arugula for a peppery taste and fresh Romaine lettuce for texture and crunch.
IT'S ALL ABOUT DRESSING...HOW TO MAKE CITRUS YOGURT DRESSING
Everyone who knows me knows I love dressing and sauce. Although I love the raw taste of vegetables, dressing brings all the flavors together. But, I won't slather my food in dressing or sauce unless it's healthy and oil-free.
So, this new yogurt dressing recipe is a keeper.
Not only did this creamy yogurt dressing go perfectly with the grilled peach salad, but it is also simple to make. With only 3 ingredients and a fresh citrus taste, it may be my new favorite dressing recipe.
WHAT'S IN YOGURT DRESSING RECIPE?
- Vegan, plain, unsweetened yogurt (I used Kite Hill)
- Orange juice and zest
- Maple syrup (or date option)
SALAD LOVERS...CHECK OUT SOME OF MY PERSONAL FAVORITES
- Panzanella Salad Recipe
- Roasted Vegetable Pasta Salad
- Blackberry Salad
- Cabbage Asian Salad
- Antipasto Salad
- Green Bean Salad
- Italian Chopped Salad
- Good Earth Kale Salad
- Grape Salad
- Chinese Chicken Salad
- Asparagus Salad
📖 Recipe
Salad with Grilled Peaches
Equipment
Ingredients
Grilled Ingredients
- 8 ounces tempeh
- 2 ears corn on the cob shucked
- 3 peaches cut in half
- ⅓ orange juiced
- 1 cup BBQ sauce
Salad ingredients
- 6 cups arugula
- 6 cups Romaine lettuce chopped
- ½ red onion cut into slivers
- ½ white onion cut into slivers
- 1 English cucumber seeds removed, sliced thin
- 5 baby bell peppers cut into ringlets (I chose different colors)
- 1 bunch thin asparagus
Citrus Yogurt Dressing
- 1 recipe yogurt dressing
Instructions
GRILLED PEACHES, CORN, AND TEMPEH
- Follow the directions for BBQ tempeh, and marinate overnight.
- Similarly, shuck the corn and place it in a ziplock bag with ¼ cup of BBQ sauce and marinate overnight.
- Keep peaches at room temperature until cut, and then cut into equal halves, removing the pit.
- Squeeze the juice of one-half orange on the peach halves
- Preheat the grill to medium-high
- Place the tempeh, peaches, and corn on the grill with the following grill times: Tempeh: 16 minutes, rotating every 4 minutes, corn: 10 minutes, rotating every 2-3 minutes peaches: 4 minutes each side.
- Remove all grill items and allow them to cool completely before cutting.
- Cut the corn from the cob, cut the tempeh into cubes, and peach into thin wedges.
- In the meantime, prepare the other ingredients.
MAKING THE DRESSING
- Place all the ingredients in a small bowl or measuring cup.
- Whisk together until smooth
- Cover and place in the refrigerator until ready to serve.
- Preparing the asparagus
- Asparagus can be cut and eaten raw, or you can cook it.
- Preheat the oven to 400 degrees
- Cut the asparagus' rough ends and place it on a baking sheet with parchment paper or a silicone baking mat.
- Then, place a single layer of asparagus on the baking sheet and cook for 10-15 minutes depending on the thickness of the asparagus (longer time for thicker asparagus)
- Remove from the oven and allow to cool.
ASSEMBLING THE SALAD
- Place a combination of arugula and Romaine lettuce in the base of each bowl.
- Place the cooled BBQ Tempeh in the center of the bowl, surrounded by slices of grilled peaches and BBQ corn.
- Next, place the cooled asparagus, cucumbers, mix of white and red onion slices.
- Dress with yogurt dressing by drizzling over the top of each salad.
- Now, dive into an incredible taste of citrus, sweet, BBQ goodness all in one salad bowl.
Notes
WHAT'S IN YOGURT DRESSING RECIPE?
- Vegan, plain, unsweetened yogurt (I used Kite Hill)
- Orange juice and zest
- Maple syrup (or date option)
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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