Grilled Peach and Watermelon Salad

By: Patricia Bannan

Grilled Peach and Watermelon Salad


grilled peach and watermelon salad
Servings: 4 Print



  • 1 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon chili pepper flakes
  • ¼ teaspoon sea salt


  • 2 peaches, pitted, halved and sliced into 1-inch quartered wedges
  • 1/2 small watermelon (about 2-3 cups), rind removed and sliced into wedges
  • 4 cups arugula
  • 1/2 cup blackberries
  • 2 ounces semi-hard Sheep or Goat Milk Cheese, shaved
  • 1/4 cup pistachios, roughly chopped


  1. In a small bowl, whisk to combine all the ingredients for the dressing and set aside.
  2. Grill the watermelon and peach wedges at 450°F until the fruit has cooked through and grill marks have occurred on both sides.
  3. To serve, toss the arugula in a medium bowl with half of the dressing. Transfer the dressed greens on a serving platter or plates. Arrange the grilled fruit and blackberries over the top of the greens, top with the shaved cheese, the remaining dressing, and scatter with pistachios.


Calories: 410kcal | Carbohydrates: 57g | Protein: 11g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 230mg | Fiber: 5g