The Teaches of Grilled Peaches

by Terry Hope Romero


JUICY STONE FRUITS such as peaches, apricots, and plums are the stars of summer produce. Throw them on the grill—in the park, your own backyard, or even just a grill pan if that’s what you’ve got—and they become the main attraction for this bountiful salad. As with all great big salads, this recipe is like a timeless sewing pattern: you can change up the fabric and trimmings, in this instance the greens and fruits, to fashion an always unique and super-fresh creation to relish through the season.


2 lbs. peaches (or similar seasonal stone fruit), ripe but still firm 2 or more Tbsp. avocado oil (or other high-heat oil)
1 Tbsp. freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
Nonstick grill oil spray or high-heat cooking oil spray
1⁄4 cup freshly squeezed orange juice
Grated zest of 1 orange
2 Tbsp. balsamic vinegar
1 Tbsp. maple syrup
1 Tbsp. minced shallot

1⁄2 tsp. sea salt or more to taste
Generous pinch cayenne pepper
A few twists ground black pepper
1⁄3 cup extra-virgin olive oil
6 cups mixed salad greens (like romaine, red leaf, arugula, butter, Boston), washed, spun dry, and torn into bite-size pieces
1 large sweet white onion, quartered and sliced into paper-thin slices
1 cup basil leaves, torn into bite-size pieces
1 to 2 cups fresh raspberries or blueberries
1 cup toasted and chopped nuts such as hazelnut, almond, or pistachio

Photo Credit Maria Be, Food Styling: Joy Watts


  1. Wash and pat peaches (or other stone fruit) dry. Slice each peach into halves or quarters and discard stems and pits. Whisk together oil, lemon juice, salt, and pepper and gently toss with fruit slices.
  2. Preheat grill according to manufacturer’s directions and generously spray grill top (or pan) with nonstick grill spray or high-heat cooking oil. Grill fruit slices for about 1–2 minutes on each side, flipping once, to achieve grill marks and cook until just tender but not mushy. Transfer them to a plate.
  3. In a large measuring cup whisk together orange juice, zest, vinegar, maple syrup, shallot, salt, cayenne, and pepper. Gradually whisk in olive oil until smooth and emulsified.
  4. In a large mixing bowl toss together greens, onion, basil, and half the berries, nuts, and dressing. Pile the salad high on a serving platter or individual plates. Arrange grilled peaches on top. Scatter remaining berries and nuts over peaches and drizzle with remaining dressing. Serve immediately while sipping your favorite summertime beverage.

Top Image: Photo Credit Maria Be, Food Styling: Joy Watts

You may also like

Get the print magazine.

The best of BUST in your inbox!

Subscribe to Our Weekly Newsletter


About Us

Founded in 1993, BUST is the inclusive feminist lifestyle trailblazer offering a unique mix of humor, female-focused entertainment, uncensored personal stories, and candid reporting that tells the truth about women’s lives.

©2023 Street Media LLC.  All Right Reserved.