This Grilled Peach Summer Salad is the perfect combination of sweet, savory, and refreshing—featuring juicy grilled peaches, peppery arugula, crunchy pistachios, and delicate flakes of Parmigiano Reggiano. A simple yet elegant dish that brings out the best flavors of the season!
Nothing says summer quite like a fresh, vibrant salad—and this Grilled Peach Summer Salad with Parmigiano Reggiano is everything I love about warm-weather cooking.
It’s light, flavorful, and beautifully balanced, combining sweet and juicy grilled peaches (or nectarines) with peppery arugula, flavorful cherry tomatoes, crunchy pistachios, and the rich, nutty flavor of Parmigiano Reggiano shaved into delicate flakes.
This vegetarian salad is perfect as a light and satisfying lunch or as a flavorful side dish next to grilled chicken, salmon, or even a simple frittata.
Choosing the Right Peaches or Nectarines:
For this salad, you want fruit that’s ripe but still firm—soft enough to bring out their natural sweetness on the grill, but firm enough to hold their shape and not turn mushy.I prefer yellow peaches or nectarines for their bright color and deeper flavor. Avoid overly ripe or bruised fruit, as they won’t grill as well and might fall apart.
How to Grill the Peaches:
You can grill the peaches or nectarines on an outdoor grill or right on your stovetop using a grill pan.I recently bought this cast iron square grill pan on Amazon (affiliate link), and I love how evenly it cooks and gives perfect grill marks right in my kitchen—no outdoor grill needed! Just preheat your pan over medium heat, brush the fruit lightly with olive oil, and grill cut-side down for 2–3 minutes until lightly charred and caramelized.
Parmigiano Reggiano:
Parmigiano Reggiano is more than just cheese—it's a symbol of Italian heritage, craftsmanship, and tradition.
Often called the “King of Cheese,” it’s made exclusively in a specific region of Northern Italy using just three simple ingredients: raw cow’s milk, salt, and rennet. Aged for a minimum of 12 months (and often much longer), Parmigiano Reggiano develops a rich, complex flavor that’s nutty, savory, and slightly sweet, with a crumbly yet delicate texture.
Its unique taste and quality are protected by strict production standards and the PDO (Protected Designation of Origin) label, which guarantees authenticity. Whether shaved over salads, stirred into risottos, or enjoyed on its own, Parmigiano Reggiano adds unmatched depth and elegance to any dish.
Versatility Is Key:
This recipe is incredibly versatile, so feel free to make it your own!Swap the arugula with baby spinach or a spring mix. Use peaches, nectarines, or even plums. Want something creamier?
Add a ball of creamy burrata right in the center or torn slices of prosciutto for a salty-sweet combo. For a heartier version, serve it with grilled chicken or shrimp on top.
Tips & Tricks:
Lightly toast the pistachios in a dry skillet for 2–3 minutes until fragrant—it brings out their natural nuttiness and adds extra crunch.
You can make the vinaigrette in advance and store it in the fridge for up to 3 days—it gets even more flavorful as it sits.
For added brightness, try sprinkling a few pomegranate seeds or a drizzle of aged balsamic glaze just before serving.
If you're dairy-free, skip the cheese and use a handful of avocado slices for richness.
Whether you're serving it as a light lunch, a side for summer grilling, or a show-stopping starter for your next gathering, this salad delivers elegance and ease in every bite. Simple, seasonal, and elevated by the one and only Parmigiano Reggiano—this is summer at its finest!
Ready to make it? Let’s dive into the full recipe below ⬇️
PRINTABLE RECIPE CARD: Grilled peach arugula salad
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