Grilled Peach & Greens Salad
Smoky-sweet peaches over crisp greens with a zippy buttermilk drizzle.
What you'll need
The salad
- 3 ripe peaches, halved and pitted
- 6 cups mixed greens or torn romaine
- ½ red onion, thinly sliced
- ¼ cup toasted pecans
- 2 oz crumbled goat cheese
The buttermilk drizzle
- ⅓ cup low-fat buttermilk
- 2 tablespoons plain yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper
Let's cook
- 1
Heat a grill pan (or outdoor grill) until hot. Lay the peach halves cut-side down and let them char for 3–4 minutes until you get pretty grill marks.
- 2
Whisk the drizzle ingredients together until smooth and pourable. Taste and adjust the honey to your liking.
- 3
Pile the greens on a platter and scatter over the red onion.
- 4
Slice the warm peaches and lay them on top, then add the pecans and goat cheese.
- 5
Drizzle with the buttermilk dressing right before serving so everything stays crisp.
Why this works
Grilling deepens a peach's sweetness and adds a little smoke, turning a simple salad into something you'd order out. The tangy buttermilk drizzle is a nod to Southern ranch — bright, fresh, and genuinely satisfying.
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