Grilled Peach Salad

Photo by Judy Doherty


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Grilled Peach Salad

  • Author: Photographer/chef Judy Doherty
  • Yield: 2 servings 1x


When photographer/chef Judy Doherty found herself with some O’Henry peachs and a bottle of Séka Hills Piqual Extra Virgin Olive Oil, she got inspired to create this salad for a late-summer grilled dinner on the patio. Always remember that olive oil is a fresh product, so when you buy, look for a harvest date within the last year, and then plan to use up your oil before the next harvest, which starts mid-fall and continues through the winter.


Units Scale
  • 1 loaf sourdough or other sturdy bread
  • 1 clove garlic, cut in half
  • Extra-virgin olive oil
  • 2 peaches
  • 2 cups assorted fresh greens (we like frisée and watercress), rinsed, patted dry, and trimmed
  • Cherry tomatoes, rinsed and patted dry, stems removed
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste


Preheat oven to 400°F. Cut the bread into 1-inch cubes. Rub a cookie tray with the garlic clove halves and save them for another use. Drizzle the tray with olive oil. Toss the bread cubes on the tray to coat with the garlic and oil. Bake the croutons in the preheated oven until browned, stirring once along the way, 15 to 20 minutes.

Cut the peaches in half and brush with a light coat of olive oil. Place cut-side down on a heated grill (400°F) or preheated grill pan and grill until lightly marked and soft, about 5 minutes. Remove the grilled peaches to a bowl that will catch the peach juices.

Distribute the greens, tomatoes, croutons, and peaches onto 2 salad plates. Add the vinegar to the collected peach juices in the bowl along with 2 tablespoons olive oil and salt and pepper to taste. Whisk together and then drizzle over the salads and serve.

  • Category: Salad