This Grilled Fig & Peach Salad with Goat Cheese celebrates both summer and fall flavors, highlighting the beauty of fresh figs and peaches while balancing nutty, tangy, and caramelized flavors.
I’m starting to see figs everywhere, those gorgeous, precious little things! As summer begins to give way to fall, this is a dish that has one foot in each season, with flavors that are bright and warm all at once.
This Grilled Fig & Peach Salad with Goat Cheese is simple but assertive, featuring bold flavors from the caramelized figs and peaches, the crispy sage, the butter cooked until wonderfully nutty and brown, and the creamy, tangy goat cheese.
It can be served warm or cold, made ahead or at the last minute, and it’s easily customizable.
Brown Butter
Brown butter is an easy way to elevate a dish. Usually seen in baking recipes, here it’s the glue that holds the dressing together.
Instead of olive oil, our dressing is made entirely with butter. But not just butter — brown butter. Just a few minutes in the pan and the milk solids in the butter start browning and sinking to the bottom. The water evaporates, and soon enough, a wonderful nutty aroma starts to take over the kitchen.
That’s when you know your butter is ready. And that’s when everything else goes into the pan. First, the sage leaves crisp up, followed by the fruit, which cooks until beautifully caramelized.
But not before the butter is dressed in honey and vinegar. That’s a flavor bomb in its own right: fat, acid, and sugar, with a little kick from the chilli flakes.
Tips & Variations
Swap the cheese: Goat cheese brings a creamy tang, but blue cheese is a great choice if you want something bolder and more assertive. Fresh mozzarella will also work, giving you a milder, softer flavor.
Add some crunch: Chopped pistachios, toasted walnuts, pecans, almonds, or hazelnuts would all work beautifully here. Add a handful just before serving.
Try different greens: Peppery watercress is always my first choice, but arugula, baby spinach, or a mix of tender greens can all work.
Make it savory: Thin slices of prosciutto would work amazing here, especially well with the figs and goat cheese.
Use what’s in season: Nectarines can stand in for the peaches, while pears or plums make excellent alternatives later in the season.
If you make this Grilled Fig & Peach Salad with Goat Cheese please be sure to leave a comment! I’d love to hear from you.
Serving Suggestions
This salad makes a beautiful light lunch or first course, but it can also be served as a side alongside a larger meal.
Serve with grilled meats. The sweet, caramelized fruit and tangy goat cheese pair especially well with grilled chicken, pork, or steak.
Make it a light meal. Add some crusty bread alongside it, or serve with a simple grain such as farro or quinoa for something more substantial.
Pair with other seasonal dishes. It works beautifully as part of a late-summer or early-fall spread, alongside roasted vegetables, grilled meats, or a simple pasta dish.
Serve it as a starter. For a dinner party, serve smaller portions as a first course. The combination of warm fruit, crispy sage, and creamy goat cheese makes it feel special without requiring much effort.
More Peach Recipes
These little peach and cream pavlovas are everything you want in a summer dessert: light, crisp, creamy, and full of juicy peaches. An easy summer dessert full of textures!
Peach, Raspberry and Watercress Salad: Sweet, tangy, and delightfully peppery, this salad comes together in less than twenty minutes.
Strawberry Peach Cobbler: This classic combines summer’s best fruit under a layer of golden drop biscuits. An easy treat that comes together in about an hour.
For a fun lunch or snack, how does juicy marinated peaches, rich blue cheese, and paper-thin mortadella sitting on a crisp, golden flatbread sound?
Grilled Fig & Peach Salad with Goat Cheese
Ingredients
- 3 tbsp unsalted butter
- 5 leaves sage
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- ½ tsp chilli flakes
- 8 fresh figs, halved lengthwise
- 4 peaches, pitted and sliced
- ½ cup goat cheese, crumbled
- 100g (4 cups) watercress or arugula
- salt and black pepper
Instructions
- Preheat a non-stick skillet over medium heat. Add the butter and cook, whisking frequently, until lightly browned specks begin to form at the bottom of the pan and the butter starts to smell nutty.
- Add the sage leaves and cook for 1-2 minutes, until crisp. Remove the sage from the pan and set aside.
- Reduce the heat to low. Add the honey, apple cider vinegar, and chilli flakes to the brown butter. Stir to combine.
- Add the figs and peaches, cut-side down, and cook for 2-4 minutes, until caramelized and lightly browned. Turn off the heat.
- Arrange the watercress or arugula in a serving bowl. Top with the caramelized figs and peaches, then pour the brown butter mixture over the fruit and greens.
- Crumble the goat cheese over the top and finish with the crispy sage leaves. Season with salt and freshly ground black pepper. Serve immediately.
