Grilled peach salad with pecans and feta is a wonderful mix of sweet, savoury, and tangy flavours. This recipe combines grilled summer peaches, toasted nuts, feta cheese and crisp lettuce in a delicious salad.
If you’re looking for a simple, fresh and flavourful summer salad then you’re in the right place!
Grilled peach and pecan salad with feta is the perfect blend of sweet, savoury, and satisfying crunch. Get set to up your salad game and impress at your next meal!
Inspiration – peach, pecan and feta salad
While I love all the ingredients in this salad separately, I probably would never have thought to combine them without a little external inspiration. And it came in the most unlikely of places.
Last year I was travelling in the USA with my family. We had been on a road trip through Colorado and were due to fly back from Grand Junction – a small town with a (very!) small airport.
We had intended to stop and buy food for the journey on our way to the airport. But I guess we didn’t pass anywhere suitable, because we arrived there empty handed. We resigned ourselves to whatever could be gleaned from the airport shop/cafe/kiosk. I have to admit, I was not optimistic.
But miracle of miracles – the small cafe in Grand Junction airport was impressively good! Among the other items on their (short) menu was a grilled peach, feta and pecan salad. The peaches were sliced and grilled in front of me, and the salad was assembled fresh and tasty! The contrast of warm, sweet peaches, crisp lettuce, salty feta and crunchy savoury pecans was fantastic! Just what I needed before we hopped on our plane to Denver.
Recreating the salad
Since that fateful day, I’ve made this salad several times. The trick is to keep it simple. While it works with mixed ‘gourmet’ leaves, it’s much better with some crispy shredded cos or gem lettuce. Similarly, you can add additional veggies like cucumber or cherry tomatoes, but I honestly don’t think they add much. Less is more.
Ingredients in grilled peach, feta and pecan salad
The name of this recipe tells you pretty much everything that goes into it! Choose peaches that are ripe but firm, so you can griddle them without them becoming mushy. To make this tasty salad, you will need:
- Ripe but firm peaches or nectarines – you can use regular peaches or flat peaches.
- Pecans – you can use raw or lightly toasted pecans, either are delicious.
- Feta cheese, crumbled.
- Crisp lettuce, such as cos, little gem, or romaine.
- Olive oil and balsamic vinegar for the dressing
The combination of luscious peaches, crisp greens, salty feta and tangy dressing will elevate this salad from a simple side dish to the star of your dining table.
Preparing the peaches
Grilling peaches brings out their natural sweetness and adds a unique flavour that is hard to resist. Start by slicing the peaches and removing the pits. If you’re worried about them sticking to the pan, lightly brush them with olive oil – I usually don’t! Cook in a griddle pan over medium heat for a few minutes on each side, just enough to char them slightly. The goal is to achieve beautiful grill marks and luscious softness without turning the fruit mushy.
Toasting pecans – an optional step
Toasting the pecans is a straightforward process that enhances their crunch and intensifies their nutty flavour. I like to toast them in a dry frying pan over medium heat, constantly stirring to ensure even browning and to prevent burning. Alternatively, spread the pecans in a single layer on a baking tray and toast them in a preheated oven at 375°F (about 180°C) for 5 to 10 minutes.
Whichever method you choose, keep a close eye on the pecans since they can quickly go from perfectly toasted to burnt. Once done, immediately transfer to a cold bowl to stop the cooking process.
Assembling the salad
To create your grilled peach salad, begin by laying out a bed of shredded crispy lettuce in a large serving bowl or platter. Add half of your crumbled feta on top of the lettuce.
Next, evenly distribute the freshly grilled peaches atop the greens. Follow with a generous sprinkling of toasted pecans, adding a satisfying crunch and nutty richness.
Scatter the rest of the crumbled feta cheese over the salad. The feta’s creamy saltiness contrasts wonderfully with the sweet caramelised peaches.
Finally, drizzle your homemade balsamic dressing over the salad just before serving. This ensures every bite is infused with its vibrant flavor, marrying the ingredients together.
Remember, the beauty of this grilled peach salad recipe lies in its simplicity and the quality of the ingredients. Each component should be fresh and prepared with care to ensure the final dish is as visually appealing as it is delicious.
Nutritional benefits of grilled peach salad
This delicious summer salad doesn’t skimp on nutrition! As well as being fresh and delicious, it also provides healthy fats, fibre, and plenty of vitamins and minerals.
Peaches are a good source of vitamin C, and also contain numerous antioxidants and vitamin A, essential for a strong immune system. These tasty fruits contain many trace minerals, including copper, zinc and iron.
Pecans meanwhile, provide calcium, magnesium and phosphorus, as well as B vitamins, folate and healthy fats. These essential nutrients help to maintain healthy skin, eyes, muscles, nervous system and more.
Lettuce, peaches and nuts all contain dietary fibre, which helps to keep the digestive system happy. And feta is a good source of protein, making this dish a good all-round choice for a healthy and balanced vegetarian meal.
A summer salad for all occasions!
Although its origins are in a poky regional airport, this wonderful salad can elevate your dining experience, whether it’s a cozy meal for one or a lavish dinner party. The grilled peach and pecan salad with feta has a combination of flavours that promises to delight and satisfy.
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📖 Recipe
Grilled peach, feta and pecan salad
Ingredients
- 2 small crispy lettuces (eg. cos, romaine, little gem etc.) (1 lettuce = approx 125g/ 5 oz)
- 50 g crumbled feta cheese
- 2 tablespoon pecans
- 2 medium firm peaches or nectarines
- 2 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
Instructions
- 2 small crispy lettuces (eg. cos, romaine, little gem etc.), 50 g crumbled feta cheeseRemove the leaves from the lettuce and wash thoroughly to remove any dirt or bugs. Spin dry or roll in a clean tea towel to remove excess water. Shred the leaves and arrange on a serving bowl/platter. Scatter over half the crumbled feta and set aside.
- 2 tbsp pecansTo toast the pecans (optional):Cook in a dry frying pan over a medium-high heat, stirring constantly, for around 3-5 minutes until the nuts are beginning to brown and you can smell the delicious toasty aroma. Immediately remove from the heat and transfer to a bowl to prevent further cooking. Alternatively, spread a single layer of nuts onto a lined baking sheet and roast at 180℃ (375℉) for 5-10 minutes, watching carefully throughout, until the nuts are browned and toasty. Do not allow them to burn! Remove the tray from the oven and immediately tip the nuts into a bowl to prevent further cooking.
- 2 medium firm peaches or nectarinesHeat a heavy griddle pan or frying pan over a medium high heat. Cut the peaches in halves and remove the stones. Slice into 7-8mm wedges (¼-⅓ inch). If desired, you can lightly brush the peach slices with oil before cooking, although I usually don't.
- Cook the peach slices for 1-2 minutes per side, turning them carefully, until they are just softening and have developed caramelisation on the surface. Remove from the pan and arrange over the prepared lettuce and feta.
- Scatter over the pecan nuts and the remaining feta cheese.
- 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegarWhisk together the olive oil and balsamic vinegar. Drizzle this dressing over the salad and serve immediately, while the peaches are still warm.
Nutrition
More delicious salad recipes
If you love a a summer salad, why not try:
- Challah panzanella salad – a delicious way to use up leftover challah!
- Quick noodle salad with summer vegetables
- Tabbouleh salad with freekeh – grainy, filling and delicious
- Classic carrot salad – simple, fresh and great with everything!
Grilled peach salad FAQs
Firm but ripe peaches or nectarines are best for this salad as they hold their shape during cooking, while gaining a delicious caramelised surface. Freestone peaches are particularly convenient since their pits are easy to remove. Avoid overly ripe peaches as they can become mushy when cooked.
You can use round or flat peaches/nectarines – use 3-4 flat peaches as they are typically smaller than their round counterparts.
This salad is best made fresh and eaten straightaway while the peaches are still warm. However, it is possible to prepare the components in advance to make final cooking and assembly a quick and simple process. Wash and shred the lettuce and store in an airtight container in the fridge for up to 24 hours. Toasted pecans can be kept in an airtight box, jar or ziplock bag at room temperature for up to a week. Crumbled feta should be refrigerated in a sealed container and used within 48 hours.
This delicious and filling summer salad is naturally gluten-free and suitable for vegetarians.
To make the salad vegan, simply omit the feta, or replace it with a vegan alternative – vegan ‘feta’ is available in many supermarkets and health food stores.
The pecans make this salad unsuitable for those with nut allergies. You can leave them out, or substitute with toasted seeds such as pumpkin or sunflower seeds.
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