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Grilled Peach, Basil, and Walnut Salad

An oval platter topped with 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.
Katy Beskow

Prep 15 mins
Cook 5 mins
Total 20 mins
4 servings
178 kcal


  • 4 medium (21 oz) ripe peaches halved and stones removed
  • 2 generous handfuls of watercress
  • 2 handfuls of mâche* lamb’s lettuce
  • 1 ounce fresh basil leaves
  • 2 tablespoons walnut pieces
  • Drizzle of extra virgin olive oil
  • 1/2 lemon (optional)
  • Pinch of freshly ground black pepper


  • 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.

    TESTER TIP: 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.


*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.