Grilled Peaches and Orzo Salad

If there is one thing that the hot summer weather does, it’s gets me into a salad mood. This orzo salad with grilled peaches is a combination of sweet peaches, with the savory herbs, and crumbled tofu that you’re going to love!

Why you’ll love this grilled peaches salad:

• Easy: This recipe can be whipped up in under an hour
• Versatile: Swap out the basil for mint, or switch the orzo with quinoa, this recipe is totally customizable
• In-Season: Peach season is the best season, use farm fresh peaches for the best flavor

Ingredient Notes:

Peaches: I love peaches!! Not only do they taste delicious but they are also great for your heart health, digestion, inflammation, and even smoother skin.

Orzo: Orzo is a short-cut pasta that looks like a large grain of rice. Orzo is made from flour, but you can swap it in this salad recipe with other grains like quinoa.

How to make grilled peaches salad:

To make the Crumbled Maple Tofu:

1. Preheat the oven to 400F and prepare a baking tray with parchment paper.
2. Drain the excess water from the tofu package and crumble into a medium-sized bowl.
3. Add the maple syrup, cornstarch, olive oil, garlic powder, salt, and black pepper.
4. Mix the ingredients together.
5. Set onto the prepared tray and bake for 20 – 25 minutes until golden brown. Make sure to flip halfway through and to overbake it. The best texture for this tofu is a light crispy outside, with a softer inside.

While the tofu bakes, prepare the other components:

1. Cook the orzo according to the instructions on the package.
2. Strain and rinse the orzo.
3. Add the unsalted butter, olive oil, garlic powder, onion powder, and salt.
4. Mix to combine and set aside to cool slightly.

To grill the peaches:

1. Heat a cast-iron pan over medium high heat and add a splash of olive oil.
2. Add the peaches, and allow them to become golden brown on each side. Don’t be afraid to slightly char them, that will create more amazing flavor.
3. In a small bowl, add the olive oil, grainy mustard, maple syrup, salt, garlic powder, cracked black pepper, lemon juice, and chopped basil. Whisk to combine and set aside.
4. To assemble the salad, add the spinach to a serving platter.
5. Layer the orzo and then all of the remaining ingredients. Make sure to leave the peaches, avocado, and fresh basil leaves until the very end.
6. Pour the dressing overtop evenly.
7. Use serving spoons or tongs to dish out the salad, and ENJOY!!!

Expert Tips & FAQ:

Tips for grilling peaches: To grill the peaches, I first recommend using your barbeque and get that perfect summer flavor! Also! You can swap the peaches for nectarines, plums, or even apricots!

How can I make this salad vegan? Make this salad vegan by substituting the feta cheese and unsalted butter with your favorite substitutes.

How can I make this salad gluten-free? Make this gluten free by using quinoa or your desired gluten free pasta!

Storage: Salad can be kept in the fridge in an airtight container for 3 – 4 days.

Other recipes to make:

• One Pot Meals: Spinach Feta Rice Bowl
• Greek Meatballs with Whipped Feta
• Vegan Pastitsio Recipe
• Vegan Lemon Rice Soup

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Grilled Peaches and Orzo Salad

5 from 1 vote

This delicious summer salad combines grilled peaches with orzo, basil, and maple tofu.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Vegetarian Dinner

Cuisine Vegetarian, Summer-Inspired

Servings 6 servings

Calories 514 kcal

Ingredients

  

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For the Maple Crumbled Tofu

• 350 g package firm tofu crumbled
• 3 tbsp. maple syrup
• 2 tbsp. corn starch
• 1 tbsp. olive oil
• 1 tbsp. salt
• 2 tsp. garlic powder
• 1 tsp. black pepper

For the Orzo

• 2 cups orzo cooked
• 2 tbsp. unsalted butter
• 1 tbsp. olive oil
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. salt

For the Salad,

• 4 cups baby spinach
• 2 peaches quartered and grilled
• 1 cup cherry tomatoes halved
• 1 avocado sliced
• ½ cup feta crumbled
• ½ medium red onion thinly sliced
• ¼ cup pecans chopped + toasted or candied
• ¼ cup fresh basil leaves

For the Dressing

• 2 tbsp. olive oil
• 2 tbsp. grainy mustard
• 1 tbsp. maple syrup
• 1 ½ tsp. salt
• 1 tsp. garlic powder
• 1 tsp. cracked black pepper
• Juice of 1 lemon
• ½ cup fresh basil chopped

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Instructions

 

To make the Crumbled Maple Tofu,

• Preheat the oven to 400F and prepare a baking tray with parchment paper.
• Drain the excess water from the tofu package and crumble into a medium-sized bowl.
• Add the maple syrup, cornstarch, olive oil, garlic powder, salt, and black pepper.
• Mix the ingredients together.
• Set onto the prepared tray and bake for 20 – 25 minutes until golden brown. Make sure to flip halfway through and to overbake it. The best texture for this tofu is a light crispy outside, with a softer inside.

While the tofu bakes, prepare the other components,

• Cook the orzo according to the instructions on the package.
• Strain and rinse the orzo.
• Add the unsalted butter, olive oil, garlic powder, onion powder, and salt.
• Mix to combine and set aside to cool slightly.

To grill the peaches,

• Heat a cast-iron pan over medium high heat and add a splash of olive oil.
• Add the peaches, and allow them to become golden brown on each side. Don’t be afraid to slightly char them, that will create more amazing flavour.
• In a small bowl, add the olive oil, grainy mustard, maple syrup, salt, garlic powder, cracked black pepper, lemon juice, and chopped basil. Whisk to combine and set aside.
• To assemble the salad, add the spinach to a serving platter.
• Layer the orzo and then all of the remaining ingredients. Make sure to leave the peaches, avocado, and fresh basil leaves until the very end.
• Pour the dressing overtop evenly.
• Use serving spoons or tongs to dish out the salad, and ENJOY!!!

Video

Notes

This salad is ABSOLUTELY INSANE. Make it and take it to EVERY summer potluck / barbeque! Your guests will LOVE YOU!!

To grill the peaches, I first recommend using your barbeque and get that perfect summer flavour! Also! You can swap the peaches for nectarines, plums, or even apricots!

Make this salad vegan by substituting the feta cheese and unsalted butter with your favorite substitutes.

Make this gluten free by using quinoa or your desired gluten free pasta!

Salad can be kept in the fridge in an airtight container for 3 – 4 days.

Nutrition

Serving: 1 serving | Calories: 514kcal | Carbohydrates: 50.4g | Protein: 15.5g | Fat: 29.2g | Saturated Fat: 7.3g | Polyunsaturated Fat: 5.2g | Cholesterol: 21.8mg | Sodium: 855.1mg | Fiber: 7.1g | Sugar: 15.6g

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