Past Recipes
Grilled Peach and Arugula Salad

Grilled Peach and Arugula Salad with White Beans, Basil, and Goat Cheese

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Some of our favorite summer recipes make use of the grill for many different components. Here, peak-season peaches are charred until smoky and soft, alongside slices of red onion that turn caramelized and sweet. Tender white beans are thrown over the flame, too—wrapped inside a pouch to infuse with rosemary and garlic. It’s all tossed in a summery arugula, basil, and goat cheese salad, complete with mustard-balsamic vinaigrette.
  • < 600 Calories
  • Vegetarian
  • For The Grill
  • Quick Prep
Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

  • Calories 570
  • Protein 19g
  • Total Carb 58g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • white beans
    • 1 cup
    • white beans
  • peaches
    • 2
    • peaches
  • basil
    • 1/4 ounce
    • basil
  • red onion
    • 1
    • red onion
  • balsamic vinegar
    • 1 1/2 tablespoon
    • balsamic vinegar
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • honey
    • 1 packet
    • honey
  • garlic
    • 2 cloves
    • garlic
  • rosemary
    • 1/8 ounce
    • rosemary
  • crushed red pepper
    • 1/8 teaspoon
    • crushed red pepper
  • baby arugula
    • 5 ounces
    • baby arugula
  • crumbled goat cheese
    • 2 ounces
    • crumbled goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • aluminum foil

Cooking Steps

  1.  Prepare Ingredients

    Prepare Ingredients

    Preheat grill to medium heat. Rinse white beans and pat dry with paper towel. Rinse peaches and slice off rounded sides, discarding pits. Rinse basil and roughly chop or tear leaves, discarding stems. Peel onion and cut into ¼-inch rings, being careful not to separate layers—they're easier to grill in 1 piece.

  2. Make Vinaigrette

    Make Vinaigrette

    In a large bowl, whisk together balsamic vinegar, half of mustard, and half of honey. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and black pepper as desired and set aside. Use remaining mustard and honey in another recipe.

  3. Prepare White Beans

    Prepare White Beans

    Place a large piece of foil on a clean, dry surface. Add white beans to center of foil and drizzle over ½ tablespoon olive oil. Add whole garlic cloves, whole rosemary sprigs, and crushed red pepper (skip or use half for less heat) and season with ¼ teaspoon salt. Fold foil up over beans and crimp to create a loose pouch. 

  4. Grill Peaches and Onion

    Grill Peaches and Onion

    If using a grill pan, place over medium heat now. Brush red onion all over with olive oil. Add onion and peaches to grill in a single layer, arranging peaches cut-side down, and grill until onion and peaches are tender and lightly charred, about 3 minutes per side. Transfer to a plate and set aside. 

  5. Grill White Beans

    Grill White Beans

    Add foil pouch with beans to grill and cook until warmed through and beginning to turn golden, 3-4 minutes. Then, remove pouch from grill and carefully open foil to allow steam to escape. Remove and discard garlic and rosemary, and add beans to bowl with vinaigrette.

  6. Plate Grilled Peach and Arugula Salad

    Plate Grilled Peach and Arugula Salad

    Roughly chop grilled onion and add to bowl with vinaigrette and beans. Add arugula, grilled peaches, and basil to bowl, and toss gently to coat. Divide grilled peach and arugula salad between serving plates and scatter over goat cheese. Dig in!

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