San Diego Local Recipes: Grilled Peach Salad

san diego local recipe grilled peach saladAugust in San Diego is a great time for stone fruits – especially our sweet, tangy favorites, peaches and nectarines!  And with Labor Day weekend coming up, our backyards are going to be grill central.  It’s not all about hot dogs and burgers, though – spice up your holiday weekend bbq with some beautiful, healthy, local flair to really impress your guests!  Here is a great, easy recipe for a grilled peach salad that’s sure to have everyone singing your praises.  So scour your backyard garden or farmer’s market this week (see our post on North County San Diego farmer’s markets if you need help!) and get grilling! (Recipe serves 5-6 as a side dish, 3-4 as a main dish.)


  • 1/2 cup pecans, chopped
  • 1/2 cup honey (for an added punch, buy local honey at a farmer’s market – it’s more flavorful, supports local business, and may help with pollen allergies!)
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • Pinch kosher salt
  • 2 tablespoons melted butter
  • 3 peaches, halved and pitted
  • Fresh greens (baby arugula or spinach would be perfect)
  • Goat cheese (blue cheese would also be great, or a combination of the two!)

A. Preheat the oven to 350F.  Spread the pecans on a baking sheet and toast in the oven  for 4-6 minutes until they are aromatic.  This can also be accomplished on the stove, in a pan WITHOUT nonstick coating.

    1. In a small saucepan, heat the honey, balsamic vinegar, thyme, pepper and salt over medium heat.  Stir to dissolve the honey and bring the mixture to a boil.  Reduce  the heat and simmer, stirring occasionally, for about 10 minutes, or until the mixture becomes slightly thicker and syrupy.  Don’t worry if it’s still thin, it will thicken as it cools.
    1. Heat your grill (or, if you want to do it the quick and dirty way, a panini grill) to medium heat.
    2. Brush the cut sides of peaches with a little melted butter. Place on the grill, cut side down. (If using a panini grill, close until the upper grill is almost or just touching the top of the peaches, do not smoosh). Grill peaches until they are softened and grill marks appear, about 4 to 5 minutes.
    1. Arrange the peaches cut side up over a bed of greens.  Top with toasted pecans and blue cheese, and drizzle with honey balsamic dressing.


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