Grilled Peach and Feta Salad with Arugula & Honey Vinaigrette

Peach and feta salad pairs sweet, juicy peaches with tangy feta for a delightful late-summer dish. Use any mixed greens you prefer—this salad works beautifully as a side or a light main. Textures come alive with tender quinoa, crisp greens, and creamy avocado, while a sweet balsamic reduction ties everything together. It takes about 15 minutes to prepare.

A Few Things To Know Before Getting Started

• Peaches or nectarines both work. You can grill them for char and caramelized flavor, or simply slice them fresh.
• Avoid overripe fruit. Overripe peaches or nectarines can stick to the grill and become too soft; choose fruit that is slightly firm but fragrant.
• Add protein if desired. Grilled chicken or shrimp make excellent additions to turn this into a heartier entrée.

Ingredients Needed

• Peaches (3 ripe, slightly firm) or nectarines
• Quinoa (1 cup cooked)
• Mixed greens (about 8 cups, or to taste)
• Red onion (about 1/4 cup, thinly sliced)
• Olive oil (1 tsp, or oil spray for grilling)
• Balsamic reduction (about 1/4 cup, more to taste)
• Seasonings (garlic powder, oregano, salt, pepper)
• Feta (1/4 cup crumbled; goat cheese is a good substitute)
• Avocado (1, cubed; optional but recommended)

Steps To Make Peach Feta Salad

Below are the simple steps to prepare this salad. Ingredients and full instructions are included in the recipe card after the overview.

• Cook the quinoa. Prepare according to package directions. Use about 1/2 cup uncooked quinoa to yield 1 cup cooked. Once cooked, season and fluff, then let cool slightly so it doesn’t wilt the greens.
• Prepare and grill the peaches. Halve and pit the peaches, brush or spray with a little olive oil, and season with salt and pepper. Grill on medium-high heat 6–7 minutes per side, until charred and softened. Let cool slightly, then slice.
• Assemble the salad. In a large bowl, combine the mixed greens, cooled quinoa, sliced grilled peaches, avocado cubes, red onion, and crumbled feta. Drizzle generously with balsamic reduction, toss gently, and serve. Add more balsamic to taste.

Recipe Pairings

This salad is great on its own. For a fuller spread, serve with garlic rolls or crusty bread. To make a larger meal, pair it with grilled or spicy chicken dishes or BBQ sliders.

Other Salads To Try

Side Dishes

Butternut Squash Quinoa Salad

Salads

Lemon Kale Caesar Salad

Salads

Santa Fe Salad

Salads

Kale Crunch Salad

If you try this recipe, let me know what you think. Thanks for being here.

Peach Salad With Feta

Peach and feta salad is the ultimate sweet and savory combination—bright, simple, and perfect for late summer.

Prep:
10 mins

Cook:
15 mins

Servings:
4

Equipment

• saucepan — to cook quinoa
• grill or grill pan — optional, for grilling peaches

Ingredients

• 1 cup cooked quinoa
• 3 ripe peaches or nectarines
• 1 tsp olive oil (or oil spray)
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/4 cup red onion, thinly sliced
• 8 cups mixed greens
• 1 avocado, cubed
• 1/4 cup feta, crumbled (or goat cheese)
• 1/4 cup balsamic reduction, more as needed

Instructions

1. Cook quinoa. Prepare according to package directions, using about 1/2 cup uncooked quinoa to yield 1 cup cooked. While it cooks, prepare the peaches.
2. Prepare the peaches. Halve and remove pits. Brush or spray with olive oil and season with a pinch of salt and pepper.
3. Grill the peaches. Heat a grill or grill pan to medium-high. Grill peaches 6–7 minutes per side until charred and softened. Cool slightly and slice.
4. Season the quinoa. When quinoa is cooked, add garlic powder, oregano, salt, and pepper. Fluff with a fork and let it cool a bit.
5. Assemble the salad. In a large bowl combine mixed greens, 1 cup cooled quinoa, grilled peach slices, avocado, red onion, and crumbled feta. Drizzle with balsamic reduction, toss gently, and serve. Add more balsamic if desired.

Notes

• Peaches or nectarines may be used fresh or grilled; both are delicious.
• Avoid overripe fruit to prevent sticking on the grill.
• Store leftovers in an airtight container for up to 2 days.

Nutrition

Serving: 2 cups of salad |
Calories: 320 kcal |
Carbohydrates: 27 g |
Protein: 10 g |
Fat: 13 g

Nutrition information is an approximation.

Additional Info

Author: Bailey Rhatigan

Course: Main Course, Salad | Cuisine: American

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4