Grilled Peach and Feta Salad with Balsamic Vinaigrette
Summer's sweet peaches paired with salty feta and fresh greens, dressed in a bright balsamic vinaigrette for a refreshing lunch. This mediterranean-inspired salads (vegetarian) ready in about 16 minutes pairs mixed greens, crumbled feta cheese, balsamic vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2, sliced into 1/4-inch thick wedges peaches
- 4 cups mixed greens
- 1/2 cup, crumbled feta cheese
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1 tbsp, chopped fresh mint
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat grill to medium-high. Brush 2 peach wedges with a thin layer of olive oil and grill for 2-3 minutes per side until tender and charred in spots, then set aside.
- Step 2: In a small bowl, whisk together 2 tbsp balsamic vinegar, 3 tbsp olive oil, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp black pepper, and 1 tbsp chopped fresh mint until emulsified.
- Step 3: Arrange 4 cups mixed greens on a plate, top with grilled peach wedges and 1/2 cup crumbled feta cheese.
- Step 4: Drizzle the vinaigrette evenly over the salad and toss gently to coat all greens just before serving to prevent wilting.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Peach and Feta Salad with Balsamic Vinaigrette take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Peach and Feta Salad with Balsamic Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed greens from drying out.
Can I substitute ingredients in Grilled Peach and Feta Salad with Balsamic Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Peach and Feta Salad with Balsamic Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Peach and Feta Salad with Balsamic Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
