This lovely healthy summer salad is loaded with fresh seasonal vegetables and greens are spinach and arugula. The creamy Greek yogurt dressing is sweetened with honey making it irresistibly delicious.
I don’t know if you have ever had peaches in a salad, and if not, I highly recommend it. They really add a lovely sweet flavour to a salad, and whether you grill them or slice them, they are so delicious. By grilling, the juices retain inside the sliced peaches and when you bite into them, the juices are all there.
WHAT MAKES THIS SALAD SO DELICIOUS
Let’s start with the peaches. I used Red Haven and they are one of your first popular peach that ripens first here in Ontario. They are juicy and full of sweet flavour and are free stone peaches. That is what you want to make life easy when slicing the peaches. By adding peaches to this salad, it balances the flavours and really compliments many grilled meats, poultry or fish dish.
Fresh seasonal vegetables are another reason this salad is so good. When you can add local seasonal fruit and vegetables to a salad, it can make a huge difference. The tomatoes adds sweetness as well and the arugula and spinach gives it a good base and along with the basil adding that pungent flavour.
I love this salad dressing and with only four ingredients, it compliments this salad perfectly. It’s not heavy or overpowering, it adds that light creamy texture we all love!
RECIPE INGREDIENTS
Salad:
- Greens: I added organic baby spinach and arugula, both worked really well and if you have preference over one or the other, it work well
- Peaches: I used one large Red Haven peaches or two medium would work too
- Tomatoes: I added two medium vine tomatoes and a few heirloom cherry tomatoes for colour and sweetness
- Radishes: since I had them on hand, they added crunch and colour
- Red onion: I added very little since they can be a little strong
- Basil leaves: were a perfect herb to add to this salad, use the small leaves to garnish with
- Pecans: have such a great flavour to add to salads, however, walnuts or cashews would be good choices
Creamy Yogurt Dressing:
- Greek yogurt: a good creamy consistency in texture
- Apple cider vinegar: compliments peaches nicely
- Honey: a little sweetness goes a long way
- Sea salt: only a pinch is needed
This recipe only makes two servings as a side salad. If you are looking to serve it as a main dish for a light lunch or a side for a family then I would recommend doubling the recipe to serve for 4 people.
By no means is this recipe difficult to make and most salads are easy and only require some time in the kitchen, slicing and chopping vegetables. A summer salad is what we most often want during those hot temperatures and by adding grilled meats, poultry or fish will compliment this salad perfectly. If you don’t have a grill, then an indoor grill works too. As I mentioned, these peaches can be easily slices without grilling, and by adding all of these seasonal vegetables and yogurt dressing will impress you and your family or guests.
STORING
This salad can be stored in an air-tight container in the refrigerator for up to 2 days. I would be surprised if there would be any leftovers, this salad is that good!
You may have noticed I placed the yogurt dressing off to the side and for good reason. As it is being served, you are meant to take some salad with some of the yogurt dressing. I would suggest to add the remaining dressing into a small bowl for guests to add their own.
Summer Salad and Grilled Peaches with Creamy Yogurt Dressing
Equipment
- Outdoor or indoor grill
Ingredients
Salad:
- 2 cups organic baby spinach
- 1 cup organic arugula
- 1 large peach, sliced
- 2 medium tomatoes, sliced
- 3-4 radishes, sliced
- 5-6 heirloom cherry tomatoes, cut in half
- 1/8 red onion, sliced
- 1/4 cup small basil leaves, for garnishing
- pecans, chopped for garnishing
Creamy Yogurt Dressing:
- 2 tbsp Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- pinch of sea salt
Instructions
- In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey and salt. Set aside.
- Heat grill to medium-high heat, add the slices of peaches and grill for 2 minutes on each side. Remove and set aside.
- Arrange spinach, arugula, sliced peaches, tomatoes, radishes, cherry tomatoes, red onion, basil and pecans on a large serving plate. Drizzle the yogurt dressing off the side, and serve.
- Serve with grilled meats, poultry, fish or enjoy it as a light lunch salad.
Nutrition
