Grilled Peach Summer Salad To Undo The Damage From That Baked Brie

By Betchy Crocker

The fresh produce that bombards us during the summer is just ASKING to be turned into smoothies or a salad and, thus, we shall oblige.

Peaches are a fav for their juicy, delicious, and oh-so-sweet taste – so obviously they’re going to be the stars of our salad. This is perfect for undoing the damage you did this weekend eating baked brie. Sorry about that … the best part is you can totally grill these, resulting in a caramelized taste that pairs perfectly with tomatoes and, yes, more cheese.


  • 3-4 ripe peaches, pitted and cut into wedges
  • 1 tbsp extra virgin olive oil plus 1 extra tbsp
  • ¼ cup red onion, sliced very thin
  • 1 large heirloom tomato, cut into thick wedges
  • 1 cup cherry tomatoes or baby yellow tomatoes, halved
  • 1 tsp honey
  • Salt and pepper to taste
  • ½ cup crumbled goat cheese or feta
  • ¼ cup basil leaves, torn

Preheat grill to about 350-400F. Toss the peach wedges with a tbsp of the olive oil, salt, and pepper. Grill the peaches, covered with the grill lid, about 2 minutes on each side or until golden. Remove from the grill and set aside.

Combine the onion, grilled peaches, and tomatoes in a large bowl. In a separate smaller bowl, whisk together the remaining oil, honey, salt, and pepper until totally combined. Drizzle over the peach and tomato mixture, tossing to coat. Sprinkle the whole salad with the cheese and basil leaves.

Eat this until you lose the 10 lbs you gained eating cheese and Mexican pizza this weekend.





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