Yes, this grilled peach, basil, and walnut salad is vegan but it isn’t just for vegans. Beginner vegetarians, those on a budget, and people with little time will appreciate this recipe. A salad with caramelized peaches, basil, and fragrant, toasted walnuts appeals to everyone who adores something different for a starter.
Adapted from Katy Beskow | 15 Minute Vegan Comfort Food | Quadrille, 2018
There’s something beautiful about hot, caramelized peaches placed over fragrant basil that makes this more than just a salad.–Katy Beskow
Grilled Peach, Basil, and Walnut Salad FAQs
What can I substitute for mâche?
Mâche, also known as lamb’s lettuce or corn salad, is a cold-weather salad green. If you need a substitute, red leaf lettuce or buttery Boston lettuce will do.
How do I know if my peaches are ripe?
Ripe peaches are brightly colored, fragrant, and will yield slightly when gently squeezed. Avoid fruit that is bruised, has soft spots, or is extremely firm. For more information, check out this article on How to Tell if a Peach is Perfectly Ripe.
What’s the best way to cut a peach?
Use a sharp knife to cut around the equator (that line that runs from the stem to the bottom of the peach) and cut all the way to the pit. Grab each half and twist in opposite directions. One side should come loose and the pit can be pried out with the tip of a knife from the other half. If the pit doesn’t come loose when twisting, use the knife to help coax it out.
Grilled Peach, Basil, and Walnut Salad
You can forget the expensive, hard to find ingredients that nobody knows how to pronounce. You’ll find everything you need in your local supermarket.
Preheat a grill or grill pan over high heat.
Place the peaches, cut-side down, and cook until caramelized with grill marks, 4 to 5 minutes.
If your peaches are very large or very firm, they may need a few extra minutes on the grill.
While the peaches are grilling, divvy the watercress, mâche/lamb’s lettuce, and basil between four plates.
Arrange the hot peaches on top of the leaves.
In a small skillet over medium-high heat, or using the same grill pan you used for the peaches, toast the walnuts until fragrant, 30 to 90 seconds. Sprinkle them over the salad.
Drizzle with the olive oil, a squeeze of lemon juice, if desired, season with black pepper and serve.
Serving: 1portionCalories: 178kcal (9%)Carbohydrates: 17g (6%)Protein: 4g (8%)Fat: 12g (18%)Saturated Fat: 1g (6%)Sodium: 12mg (1%)Potassium: 534mg (15%)Fiber: 3g (13%)Sugar: 13g (14%)Vitamin A: 3431IU (69%)Vitamin C: 31mg (38%)Calcium: 68mg (7%)Iron: 1mg (6%)
Recipe Testers’ Reviews
Originally published May 28, 2021
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