Growing up in the US’s Midwest, I was spoiled every summer with Southern Illinois peaches. They were bigger than a softball and incredibly juicy. So sweet, so perfect. If you could stand to turn on the oven, they made such an incredible peach-raspberry cobbler. But this post isn’t about dessert, it’s about making an unbelievably tasty grilled peach salad!
This salad is best served right away. If you leave it out too long, the spinach and mint starts to wilt. It also is extremely easy to make. The biggest time suck is grilling the peaches, and that takes about 15 minutes. Everything else is mixed in a bowl! When you want something light and refreshing, this is an awesome summer salad.
Grilled Peach Salad
4-5 whole peaches, pits removed and sliced
Olive oil, to drizzle
1 English cucumber, sliced
⅓ cup roasted pistachios, shelled
¼ cup lemon juice
3 Tbsp mint leaves, torn
1 cup spinach, torn
Sumac, to taste
1. Drizzle olive oil on the bottom of a grill safe pan (I used a disposable aluminum foil pan). Spread it evenly across the bottom. Arrange peach slices in the pan, and then, grill them for about 15 minutes or until they are browned to your taste. No need to flip them. Once the peaches are done grilling, allow them to slightly cool before assembling the salad.
2. Mix everything listed in the recipe, including the cooled peaches. Add a generous amount of salt. Taste and adjust. Top with sumac, and serve immediately.