Char-Grilled Peach Salad with Pomegranate Molasses Dressing
This char-grilled peach salad is proof that salad doesn’t need much to feel special — just good produce, a bit of heat, and the right balance of flavours.
Charring the peaches on the BBQ brings out their natural sweetness and adds a gentle smokiness that transforms them completely. Once cooled and chilled, they contrast beautifully with fresh basil, creamy bocconcini, and juicy cherry tomatoes. The dressing is simple but punchy: macadamia oil for richness, pomegranate molasses for depth, vinegar for brightness, and Dijon to bring it all together.
I finished mine with a little grated parmesan I had leftover in the fridge — totally optional, but it adds a savoury edge if you have some on hand. Season generously and keep the toss gentle so the peaches stay intact.
This salad is perfect served alongside a juicy T-bone straight off the BBQ, but it also works beautifully with grilled chicken, fish, or on its own as a light meal. Fresh, easy, and full of flavour — not just for summer, but something you’ll come back to year-round.
Ingredients:
Char-grilled peaches
- 3 ripe peaches, sliced into ½ cm wedges
Salad
- 2 cups fresh basil leaves
- ½ red onion, finely sliced
- ½ punnet cherry tomatoes, halved
- 1 cup bocconcini, halved
- Grated parmesan (optional — leftover parmesan I had on hand)
Pomegranate molasses dressing
- ½ cup macadamia oil
- 1 tbsp pomegranate molasses
- 1 tbsp white cane vinegar or rice wine vinegar
- 1 tsp Dijon mustard
- Salt and freshly cracked black pepper, to taste
Method :
- Char the peaches
Heat a BBQ or grill plate until hot. Place the peach wedges directly onto the grill and cook until well-charred and lightly caramelised, turning once. Remove from the heat, allow to cool, then transfer to the fridge to chill completely. - Prepare the dressing
In a small bowl or jar, whisk together the macadamia oil, pomegranate molasses, vinegar, and Dijon mustard until emulsified. Season to taste with salt and freshly cracked black pepper. - Assemble the salad
In a large bowl, combine the basil leaves, red onion, cherry tomatoes, bocconcini, and optional grated parmesan. - Finish and serve
Add the chilled char-grilled peaches to the salad. Pour over the dressing and gently toss to coat, being careful not to break up the peaches. Taste and adjust seasoning if needed.
Serve immediately alongside grilled steak, chicken, or fish — or enjoy as is for a fresh, flavour-packed salad any time of year.
