Charred Peach & Watermelon Salad with Ginger-Lime Miso Dressing
Sweet grilled peaches and juicy watermelon come together with crisp greens and a zingy ginger-lime miso dressing. It’s fresh, smoky, tangy, and exactly what summer tastes like.
Ingredients
Salad
- 2 ripe peaches halved and pitted
- 4 cups seedless watermelon cut into bite-sized cubes
- 4 cups baby arugula
- 1/2 English cucumber sliced into thin ribbons
- 1 tablespoon sesame seeds lightly toasted
- 1 tablespoon chopped fresh mint optional
- Olive oil for brushing
Ginger-Lime Miso Dressing
- 2 teaspoons white miso paste
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 2 tablespoons olive oil
- 1 teaspoon rice vinegar optional
Instructions
- Preheat a grill pan or outdoor grill over medium-high heat.
- Brush the cut sides of each peach half with a light coat of olive oil.
- Place the peaches cut-side down on the hot grill.
- Grill for 2–3 minutes or until deep grill marks appear and peaches are lightly softened.
- Remove from the heat and let cool slightly before slicing into thick wedges.
- Cut the watermelon into even, bite-sized cubes.
- Use a vegetable peeler or mandoline to slice the cucumber into thin ribbons.
- Lightly toast the sesame seeds in a dry skillet over medium heat for about 1–2 minutes until golden and fragrant.
- To make the dressing, add the miso paste, lime juice, honey or maple syrup, grated ginger, olive oil, and rice vinegar to a small jar with a lid.
- Close the jar tightly and shake vigorously until the dressing looks smooth and slightly thickened.
- In a large serving bowl, add the baby arugula.
- Top with watermelon cubes, grilled peach wedges, and cucumber ribbons.
- Drizzle the ginger-lime miso dressing over the salad.
- Sprinkle the toasted sesame seeds and chopped mint on top.
- Toss gently to combine and serve immediately.