Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Grilled Peach Summer Salad with Parmigiano Reggiano
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!
This post is written in collaboration with Parmigiano Reggiano. All opinions are mine alone #sponsored
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 ⬇️
Video recipe
Grilled Peach Summer Salad with Parmigiano Reggiano
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!
Servings:
0
Prep Time
15
Cook Time
5 min
Resting Time
Total Time
5 min
Ingredients
- 2 ripe but firm peaches or nectarines, cut into wedges
- Olive oil, for brushing
- Salt and freshly cracked black pepper
- 1 teaspoon honey
- 3 cups baby arugula
- 1 cup cherry tomatoes, halved
- 2 tablespoons pistachios, roughly chopped
- Parmigiano Reggiano, cut into flakes
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon honey
- Finely chopped fresh herbs (such as basil, parsley, or thyme), to taste
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Grill the Peaches: Brush the cut sides of the peach or nectarine wedges lightly with olive oil. Sprinkle with a pinch of salt and black pepper. Heat a grill or grill pan over medium heat. Grill the fruit, cut-side down, without moving, for about 2–3 minutes until grill marks appear and the fruit is slightly caramelized. Turn and grill the other side. Remove from the grill and drizzle with honey. Set aside to cool slightly.
- Make the Vinaigrette: In a small mixing bowl whisk together balsamic vinegar, lemon zest and juice, honey, herbs, salt, and pepper. Slowly drizzle in the olive oil while whisking, until the dressing is emulsified. Taste and adjust seasoning as needed.
- Assemble the Salad: On a large serving platter or in a bowl, layer the arugula and cherry tomatoes. Toss with some of the prepared vinaigrette. Top with the grilled peaches, sprinkle with chopped pistachios and add generous flakes of Parmigiano Reggiano. Drizzle the salad with some more of the balsamic vinaigrette. Serve and enjoy! Buon appetitio
