Growing up in the US’s Midwest, I was spoiled every summer with peaches from Southern Illinois. 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 vegan grilled peach salad recipe!
This Middle Eastern-inspired 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
2 Tbsp pomegranate seeds
3 Tbsp mint leaves, torn
1 cup spinach, torn
¼ cup lemon juice
Sumac, to taste
- 1. Line a grill-proof sheet pan with non-stick aluminum foil. Drizzle it with olive oil, and then, spread it evenly across the bottom.
- 2. Arrange peach slices on the pan, and then, grill them for about 10-15 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 seasonings, if needed. Top with sumac, and serve immediately.