Grilled Peach and Arugula Salad with Gorgonzola & Pancetta


It’s peach season here in Ontario and I love finding new recipes to incorporate peaches into breakfast, lunch or dinner! I made so many peachy recipes this weekend that my husband has declared this week as “Peach Week” on my blog. I have a few great recipes to share and this is the first of the week, and it is SO yummy!

I made this delicious salad for my hubby and I the other night inspired by a recipe I found from Bobby Flay and it was so fresh, delicious and flavourful. You can choose to grill the peaches like we did or just toss the peaches in fresh (which I am going to try the next time I have this . . . like today because I can’t wait to eat it again!). This is a perfect lunch portion or first course for dinner. My recipe serves 2.



  • 2 peaches, quartered
  • 1/2 tsp extra virgin olive oil
  • Kosher (coarse) salt and freshly ground black pepper for seasoning
  • 2 hearty handfuls of baby arugula
  • 1/4 cup of diced pancetta, cooked and drained on a paper towel (omit if you want to go meatless)
  • Crumbled Gorgonzola cheese (1-2 tbsp per serving)


  • 1 tbsp freshly squeezed lemon juice
  • 1 1/2 tsp balsamic vinegar
  • 1 teaspoon honey
  • Kosher (coarse) salt and freshly ground black pepper for seasoning


  1. Place quartered peaches in a bowl and lightly toss with the olive oil, and a pinch of salt and pepper.
  2. Grill peaches over medium heat for 5 minutes per side.
  3. Remove peaches from grill and set aside as you prepare the dressing.
  4. Whisk together the lemon juice, balsamic vinegar and honey and a pinch of salt and pepper.
  5. Place 2 large handfuls of arugula into a bowl and coat with vinaigrette (reserving 2 spoonfuls to drizzle over the top of the peaches).
  6. Place dressed arugula onto your salad plate or bowl. Place peach quarters on top and drizzle with reserved vinaigrette. Top salad with pancetta if using and gorgonzola and a final grind or two of freshly ground black pepper.

P.S – Just made the salad with fresh peaches vs grilled – delish + simplified and just made a dressing of balsamic glaze and extra virgin olive oil, Kosher Salt and freshly ground pepper and it was perfect. 

4 Comments Add yours

  1. Teresa says:

    This looks fabulous!


  2. I make a grilled peach salad too with blue cheese. I like your addition of the pancetta. Great combo.


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