Grilled Summer Squash, Peaches, Blue Cheese Salad with Herbs

Author Notes: Grilled summer squash with fresh peaches, salty blue cheese, and delicious reduced balsamic in a perfect seasonal salad. Vicky | Things I Made Today

Serves: 4


  • ½ cups Balsamic vinegar or 2 tablespoons balsamic reduction
  • 2 pounds Summer squash of any variety, sliced into ¼ inch thick pieces lengthwise
  • 2 Peaches, cut in half, pit removed Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons Mint, chopped
  • 2 tablespoons Basil, chopped
  • ½ cups Blue cheese, crumbled
In This Recipe


  1. If you’re making your own balsamic reduction, pour balsamic vinegar in a small saucepan over low heat and let it simmer until it is reduced to about 2 tablespoons, about 10-15 minutes. Remove from heat and let cool.
  2. Preheat your grill to medium high heat.
  3. Arrange squash and peaches on a baking sheet and drizzle generously with olive oil, salt, and pepper. Place on grill and cook squash for about 2 minutes per side. Peaches will take about 3-4 minutes. Transfer back to baking sheet.
  4. Arrange squash slices on a platter. Slice each peach half into 3-4 smaller pieces, then place on top of squash. Sprinkle mint, basil, and blue cheese on top. Drizzle balsamic reduction to finish.

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