By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
440 cal · 25 min
Grilled Peach and Feta Salad with Lavender Dressing
Recipe GLPR320f50049b74da
A vibrant Mediterranean salad featuring crisp romaine lettuce topped with tender grilled peach segments, tangy feta cheese, and sweet caramelized red onions. The salad is dressed with a delicate lavender vinaigrette that balances floral notes with bright acidity and subtle mustard warmth, finished with fresh lavender sprigs.
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Ingredients
3 cups torn romaine lettuce
2-3 tablespoons crumbled feta cheese
2-3 peaches, cut into segments
1 red onion, cut into rings
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon fresh lavender flowers (edible, culinary variety)
1 clove garlic, minced
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
Fresh lavender sprigs for garnish
Directions
In a medium bowl, combine the lemon juice, salt, pepper, Dijon mustard, fresh lavender flowers, minced garlic, and balsamic vinegar. Whisk the ingredients together until well blended.
While whisking continuously, slowly pour in the extra virgin olive oil in a thin, steady stream until fully incorporated and the dressing is well emulsified.
Add the red onion rings to the dressing and set aside to marinate while you prepare the remaining components of the salad. This allows the sharp onion flavor to mellow and become more pleasant.
Heat a grill pan or skillet over medium-high heat. Once hot, place the peach segments on the grill and cook for 2-3 minutes per side until light char marks appear and the peaches are tender and slightly caramelized.
Arrange the torn romaine lettuce on two serving plates, dividing evenly between them.
Top each bed of lettuce with the warm grilled peach segments, distributing them evenly.
Remove the marinated onion rings from the dressing using a slotted spoon and arrange them over the peaches.
Sprinkle the crumbled feta cheese over the salad.
Drizzle the remaining lavender dressing over the salad just before serving.
Garnish each plate with fresh lavender sprigs and serve immediately while the peaches are still warm.
Comments
Peaches are reliably available at Charlotte grocers through summer and early fall, but lavender flowers are the real problem—they're a specialty item you won't find at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners, forcing a trip to a specialty or health-focused retailer like a farmers market or natural foods store. The stated 25 minutes ignores washing and halving peaches plus making vinaigrette from scratch, so budget 35-40 minutes; grilling itself is quick, but prep adds real time to a weeknight. At roughly $6-8 for two servings the cost per plate is reasonable if you already have olive oil and vinegar at home, though the lavender flowers add a few dollars if you're buying them just for this dish. This is a light side salad, not a meal, and it does not reheat well—the lettuce wilts and grilled peaches turn mushy—so plan it for same-night service only.
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