By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
249 cal · 45 min
Whipped Feta & Grilled Peach Salad with Blueberry Balsamic Vinaigrette
Recipe GLPR49a33c7488e0d7
A refreshing and elegant salad featuring tender grilled peaches, creamy whipped feta cheese, and peppery arugula, topped with a vibrant blueberry balsamic vinaigrette and toasted nuts. Perfect as an appetizer, side dish, or light main course.
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Ingredients
4 oz Feta cheese
2 Tablespoons Plain Greek yogurt
½ Tablespoon Olive oil
2 Fresh peaches, halved and pitted
Fresh arugula
2 Tablespoons Hazelnuts or roasted pistachios, chopped
¼ cup Balsamic vinegar
¼ cup Fresh blueberries
½ Tablespoon Dijon mustard
½ Tablespoon Raw honey
Salt and freshly ground black pepper to taste
Directions
Begin by preparing the whipped feta: add the crumbled feta cheese, Greek yogurt, and olive oil to a food processor. Blend for 3-4 minutes until the mixture becomes smooth, creamy, and light. Transfer to a bowl and refrigerate until ready to assemble the salads.
Make the blueberry balsamic vinaigrette: combine the balsamic vinegar, fresh blueberries, Dijon mustard, and honey in a blender or food processor. Puree until completely smooth. Taste and adjust seasoning with salt and pepper as needed. Set aside.
Preheat your grill to medium-high heat. Place each peach half on the grill grates cut-side down and grill for 4-5 minutes until marked and beginning to caramelize. Flip and grill for another 4-5 minutes until the peaches are tender and have a golden char. Alternatively, you can roast the peach halves cut-side up on a parchment-lined baking sheet in a 425°F oven for 20-25 minutes until soft and lightly caramelized.
Divide the fresh arugula evenly among four salad plates. Arrange one grilled peach half on each bed of arugula (or two peach halves per plate if serving as a main course).
Spoon approximately 2 tablespoons of the chilled whipped feta onto the top of each peach half.
Sprinkle each salad generously with the chopped hazelnuts or pistachios. Drizzle the blueberry balsamic vinaigrette over and around the salad. Serve immediately and enjoy.
Comments
This salad hits hard on availability and cost: every ingredient lands at Harris Teeter, Food Lion, Kroger, or Walmart without a special trip, and at four servings the whipped feta base and hazelnuts bring it to roughly $3.50 per serving—reasonable for a composed salad that doubles as a light dinner or entertaining side. The 45 minutes is honest if you're grilling the peaches and won't rush; the real work is the whipping and vinaigrette, which demand attention but nothing fussy. The catch: peaches are seasonal (June through September in North Carolina), so this is a summer play; hazelnuts, while stocked year-round at major chains, are pricier than almonds and worth the splurge only when the peaches shine. It does not reheat well—this is a same-night dish—so plan for four people or a generous solo indulgence.
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