Grilled Peach Arugula Salad with Raspberry Vinaigrette

This peach arugula summer salad is loaded to the max with sweet grilled peach wedges, soft mozzarella cubes, and the most incredible homemade raspberry vinaigrette.

If you’re not grilling your peaches and sticking it on top of your salad, are you even doing summer right? Bonus points if you’re whipping up a raspberry vinaigrette to properly douse everything.

This salad is peak summer in my mind, friends. Smoky grilled peach slices take the flavors entirely out of the realm of your typical arugula salad while fresh basil, mozzarella cubes, and sweet raspberry vinaigrette come in and tie everything together.

This is a very simple salad ingredients-wise, but trust me, simple is best here! A low ingredient list gives every ingredient a chance to shine here and shine they most certainly do…

This Peach Salad Features…

• A base of peppery arugula greens
• Smoky, juicy grilled peaches
• Fresh mozzarella cubes and lots of fresh basil
• A sweet and tangy fresh raspberry vinaigrette

Making the Peach Salad

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Raspberries
• Honey
• White wine vinegar
• Dijon mustard
• Olive oil
• Peaches
• Arugula
• Fresh mozzarella
• Basil

Choosing Your Peaches

You will need 3 medium peaches for this salad. Choose peaches that are ripe, yet slightly firm to the touch so the texture holds up under grilling.

To prepare the peaches for grilling, wash peaches well, slice in half, remove the pit, and brush cut sides with olive oil to prevent sticking during grilling.

Tips for Perfect Peach Salad

1. Blend vinaigrette – you can use a blender or a food processor for this step.
2. Strain after blending – this step removes the seeds from the raspberries.
3. Don’t overcook peaches – the peaches should only take a few minutes to grill. Be careful not to overcook them or they will turn mushy.
4. Serve salad immediately after assembly – serve salad immediately for the best flavors and textures.

Recipe Variations

Try these ideas for a different twist on this salad.

• Use another greens base – try a spring greens mix, romaine lettuce, or spinach.
• Swap in another fruit – try plums, nectarines, or apricots in place of the peaches.
• Try a different cheese – replace the mozzarella with burrata, feta, or goat cheese.
• Add meat – try adding crispy bacon bits or torn prosciutto.
• Use a bottled dressing – try a balsamic dressing in place of the homemade.

Make Ahead Instructions

Follow these instructions for time-saving make ahead tips.

• Make dressing – the dressing stores well in refrigerator up to 1 week.
• Assemble salad base – arrange arugula and mozzarella in a container and store in refrigerator up to 4 days.
• Assembly – when ready to serve salad, grill the peaches, slice and top salad, tear basil on top, and toss in dressing.

I’m not going to say much more now other than the fact that this is summer’s FINEST all in one big gorgeous salad and if you’re not grilling those beautiful summer peaches and putting it in this, you’re missing out.

Anyways, meet my lunch for the rest of summer.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

• Italian Tomato Cucumber Salad
• Cherry Burrata Panzanella Salad
• Peach Caprese Pasta Salad

This post was updated with new recipe adjustments and photos on 7/15/26.