Easy Grilled Peaches with Goat Cheese

Here is my favorite grilled peaches with goat cheese recipe, featuring sweet caramelized peaches, tangy goat cheese, peppery arugula, and a simple honey balsamic dressing.

This recipe is my go-to when summer peaches are at their peak and I want something that feels fancy but comes together in about 20 minutes. The combination of warm grilled fruit with creamy cheese and crunchy walnuts makes it perfect as either a light dinner or an impressive side dish for company.

What Kind of Peaches Should I Use?

The key to grilled peaches is finding that sweet spot between ripe and firm. You want peaches that have a little give when you gently press them, but they shouldn’t be so soft that they’ll fall apart on the grill. Freestone peaches are easier to work with since the pit comes out cleanly, but clingstone varieties will work too if that’s what you have on hand. If your peaches are rock-hard, let them sit on the counter for a day or two until they develop some sweetness and a slight softness. And don’t worry too much about the variety – yellow peaches, white peaches, or even donut peaches will all taste great with the savory goat cheese and peppery greens.

Options for Substitutions

This recipe is pretty forgiving, so feel free to swap things around based on what you have:

• Peaches: If peaches aren’t in season, try nectarines, plums, or even halved apricots. They all grill beautifully and give you that sweet-savory combo.
• Goat cheese: Not a fan of goat cheese’s tangy flavor? Swap it for ricotta, burrata, or even crumbled feta. Each brings its own character to the dish.
• Peppery greens: If you can’t find arugula or watercress, regular mixed greens work fine. Just add a pinch of black pepper to the dressing to bring back some of that peppery kick.
• Walnuts or Marcona almonds: Any toasted nut works here – try pecans, regular almonds, or even pistachios. Just make sure to toast them for the best flavor.
• White balsamic vinegar: Regular balsamic vinegar is totally fine, though it’ll give you a darker dressing. You can also use champagne vinegar or white wine vinegar mixed with a touch of extra honey.
• Prosciutto: If you want to skip the prosciutto or need a substitute, try crispy bacon, serrano ham, or leave it out entirely for a vegetarian version.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling peaches is using fruit that’s too ripe, which will turn mushy and fall apart on the grill – look for peaches that give just slightly when pressed but still feel firm.

Make sure your grill grates are clean and well-oiled before placing the peaches cut-side down, otherwise they’ll stick and tear when you try to flip them, ruining those beautiful grill marks.

Don’t walk away from the grill once your peaches are on – they only need 2-3 minutes per side, and leaving them too long will cause them to become overly soft and difficult to handle.

For extra flavor, try brushing the peaches with a little honey mixed into the olive oil before grilling, and always let them cool for a few minutes before slicing so they hold their shape better on the salad.

What to Serve With Grilled Peaches?

Grilled peaches with goat cheese makes a beautiful summer salad that’s perfect as a light lunch on its own, but I love serving it alongside grilled chicken or fish for a more filling meal. If you’re firing up the grill anyway, throw on some salmon fillets or chicken breasts seasoned with just salt, pepper, and a squeeze of lemon – the smoky flavor pairs really well with the sweet peaches. For a casual dinner party, this salad is great next to a charcuterie board with crusty bread, or you can serve it as a starter before pasta or risotto. On really hot days, I’ll add some quinoa or farro right into the salad to make it a complete one-bowl dinner.

Storage Instructions

Store: This salad is best enjoyed fresh right after grilling, but if you have leftovers, store the grilled peaches separately from the greens in airtight containers in the fridge for up to 2 days. Keep the dressing in a jar and shake it up before using again.

Make Ahead: You can grill the peaches a few hours ahead and keep them at room temperature until you’re ready to assemble. The dressing also keeps well in the fridge for up to a week, so feel free to whip up a bigger batch. Just wait to toss the greens until right before serving so they don’t get wilted.

Serve: If your grilled peaches have been chilled, let them sit out for about 15 minutes before serving to take the chill off. You can enjoy them cold or at room temperature, whatever you prefer!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 17-23 g
• Fat: 52-60 g
• Carbohydrates: 44-52 g

Ingredients

For the grilled fruit:

• 3 ripe peaches (halved and stones removed)
• 1 tablespoon olive oil
• 1/2 teaspoon lemon zest

For the dressing:

• 2 tablespoons balsamic vinegar
• 1 teaspoon Maille Dijon mustard
• 2 teaspoons honey
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon sea salt

For the salad:

• 6 cups fresh arugula
• 4 oz Vermont Creamery goat cheese (crumbled)
• 1/3 cup toasted walnuts (roughly chopped)
• 1/2 cup fresh basil leaves (torn)
• 3 slices prosciutto (torn into bite-sized pieces)
• 1/4 teaspoon freshly ground black pepper
• 1 pinch flaky sea salt

Step 1: Prepare the Vinaigrette and Components

• 2 tablespoons balsamic vinegar
• 1 teaspoon Maille Dijon mustard
• 2 teaspoons honey
• 1/2 teaspoon lemon zest
• 1/4 teaspoon sea salt
• 1/4 cup extra virgin olive oil
• 6 cups fresh arugula
• 1/2 cup fresh basil leaves
• 1/3 cup toasted walnuts
• 3 slices prosciutto
• 4 oz Vermont Creamery goat cheese

While the grill heats, prepare all your components so assembly is seamless.

In a small jar with a tight lid, combine the balsamic vinegar, Dijon mustard, honey, lemon zest, and sea salt.

Shake vigorously for 30 seconds until the vinegar and honey are fully incorporated, then slowly add the extra virgin olive oil while shaking to create an emulsified dressing.

I like to make the vinaigrette first so the flavors have time to marry while you’re grilling.

Place the arugula in a large bowl, tear the basil leaves into bite-sized pieces, roughly chop the walnuts, and tear the prosciutto into bite-sized pieces.

Have the crumbled goat cheese ready as well.

Step 2: Grill the Peaches

• 3 ripe peaches
• 1 tablespoon olive oil

Heat your grill to medium-high heat (around 400°F if using a gas grill).

While it preheats, brush the cut sides of the halved peaches with the 1 tablespoon of olive oil.

Once the grill is hot, place the peaches cut-side down on the grill grates.

Cook for 2-3 minutes until you see caramelized grill marks and the peaches soften slightly—you want them to have color but still hold their shape.

Remove them from the grill and let them cool on a cutting board for a few minutes, then slice each half into 3-4 wedges.

Step 3: Dress and Plate the Salad

• vinaigrette from Step 1
• 6 cups fresh arugula
• grilled peach slices from Step 2
• 4 oz Vermont Creamery goat cheese
• 1/3 cup toasted walnuts
• 1/2 cup fresh basil leaves
• 3 slices prosciutto
• 1/4 teaspoon freshly ground black pepper
• 1 pinch flaky sea salt

Pour the vinaigrette from Step 1 over the arugula in the bowl and toss gently but thoroughly to coat all the greens.

Divide the dressed arugula among your serving plates, creating a bed for the remaining components.

Top each plate with grilled peach slices, then scatter the crumbled goat cheese, toasted walnuts, torn basil, and prosciutto pieces evenly over the greens.

I find that layering the components this way—greens first, then peaches and cheese—keeps everything from getting too compressed.

Finish with a light sprinkle of flaky sea salt and a crack of freshly ground black pepper.

Easy Grilled Peaches with Goat Cheese

Delicious Easy Grilled Peaches with Goat Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 750 kcal

Ingredients

  

For the grilled fruit

• 3 ripe peaches (halved and stones removed)
• 1 tablespoon olive oil
• 1/2 teaspoon lemon zest

For the dressing

• 2 tablespoons balsamic vinegar
• 1 teaspoon Maille Dijon mustard
• 2 teaspoons honey
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon sea salt

For the salad

• 6 cups fresh arugula
• 4 oz Vermont Creamery goat cheese (crumbled)
• 1/3 cup toasted walnuts (roughly chopped)
• 1/2 cup fresh basil leaves (torn)
• 3 slices prosciutto (torn into bite-sized pieces)
• 1/4 teaspoon freshly ground black pepper
• 1 pinch flaky sea salt

Instructions

 

• While the grill heats, prepare all your components so assembly is seamless. In a small jar with a tight lid, combine the balsamic vinegar, Dijon mustard, honey, lemon zest, and sea salt. Shake vigorously for 30 seconds until the vinegar and honey are fully incorporated, then slowly add the extra virgin olive oil while shaking to create an emulsified dressing. I like to make the vinaigrette first so the flavors have time to marry while you're grilling. Place the arugula in a large bowl, tear the basil leaves into bite-sized pieces, roughly chop the walnuts, and tear the prosciutto into bite-sized pieces. Have the crumbled goat cheese ready as well.
• Heat your grill to medium-high heat (around 400°F if using a gas grill). While it preheats, brush the cut sides of the halved peaches with the 1 tablespoon of olive oil. Once the grill is hot, place the peaches cut-side down on the grill grates. Cook for 2-3 minutes until you see caramelized grill marks and the peaches soften slightly—you want them to have color but still hold their shape. Remove them from the grill and let them cool on a cutting board for a few minutes, then slice each half into 3-4 wedges.
• Pour the vinaigrette from Step 1 over the arugula in the bowl and toss gently but thoroughly to coat all the greens. Divide the dressed arugula among your serving plates, creating a bed for the remaining components. Top each plate with grilled peach slices, then scatter the crumbled goat cheese, toasted walnuts, torn basil, and prosciutto pieces evenly over the greens. I find that layering the components this way—greens first, then peaches and cheese—keeps everything from getting too compressed. Finish with a light sprinkle of flaky sea salt and a crack of freshly ground black pepper.