Grilled Peach Salad with Pancetta, Goat Cheese, Walnuts, and Balsamic

I had so many wonderful peaches to use up this season, and grilling a few was the perfect way to try something different!

The sweet grilled peaches go great with the crispy salty pancetta and the crunchy walnuts. Goat cheese and balsamic were just meant to be together if you ask me! This is an easy way to use up your ripe peaches or even nectarines!

Serve it as a side or a meal, either way it’s delish!

Grilled Peach Salad with Pancetta, Goat Cheese, Walnuts, and Balsamic

Servings 2
Author Laura Doerr


  • 3-4 cups arugula
  • 2 peaches halved and pits removed
  • olive oil
  • 4 oz pancetta diced
  • 1/3 cup walnuts chopped
  • 2 oz goat cheese crumbled
  • balsamic glaze
  • salt and pepper


  1. Preheat a clean grill to about 350-400 degrees. Drizzle halved peaches with olive oil. Place peaches open face down onto the preheated grill, grill for about 3-5 minutes. Rotate slightly to obtain the cris-cross grill marks, and grill for another 3-5 minutes. Slice for serving.
  2. Cook diced pancetta, and drain onto the paper towel lined plate. Set aside.
  3. In a bowl or large salad plate, combine the arugula, chopped walnuts, cooked pancetta, and crumbled goat cheese. Arrange grilled sliced peaches onto the salad. Season the whole salad with salt and pepper, and drizzle with balsamic glaze.

Recipe Notes

If you do not have balsamic glaze, it would be equally delicious with a drizzle of olive oil and balsamic vinegar!

This would also be good with other stone fruits such as nectarines!

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