Grilled Peach Salad with Lemon-Crusted Fried Goat Cheese
Published Aug 25, 2026
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A Sweet, Savory and Seriously Fun Summer Salad
If there is one fruit that screams summer, it’s a perfectly ripe peach. Juicy, sweet and just a little messy in the best possible way, peaches are one of the reasons we look forward to this time of year. And since summer is peach season, we’re always looking for delicious new ways to use them.
Table of Contents
- A Sweet, Savory and Seriously Fun Summer Salad
- What You’ll Need
- It’s Peach Season, Let’s Grill Them!
- The Crispy Goat Cheese Is the Plot Twist
- A Salad With All the Right Textures
- Tips for Making the Best Grilled Peach Salad
- Who we are
- Frequently Asked Questions
- The Last Bite
- Craving more salad? Try these:
- Grilled Peach Salad with Lemon Crusted Fried Goat Cheese Recipe
This Grilled Peach Salad with Lemon-Crusted Fried Goat Cheese might just be our new favorite.
Sweet peaches get a quick turn on the grill, where they develop gorgeous grill marks and an even deeper flavor. Then they’re paired with crisp butter lettuce, peppery arugula, juicy tomatoes and toasted pumpkin seeds. But the real star? Warm goat cheese rounds coated in crushed Homefree Gluten-Free Lemon Mini Cookies and fried until golden and crispy. We are bringing back the 1990’s trend of fried goat cheese on salads in a new, fun way!
Yes, you read that correctly: lemon cookies on goat cheese.
And somehow, it works beautifully.
The creamy goat cheese, crunchy lemony coating, sweet grilled peaches and bright lemon vinaigrette come together in one seriously fun summer salad. The recipe serves six and can also be made with a dairy-free goat cheese alternative.
What You’ll Need
Here’s everything you need to make this summery salad:
- Extra-virgin olive oil
- Fresh lemon juice and lemon zest
- Honey or maple syrup
- Dijon mustard
- Kosher or fine sea salt
- Freshly ground black pepper
- Goat cheese or a dairy-free alternative
- Homefree Gluten-Free Lemon Mini Cookies
- Gluten-free all-purpose flour
- Unsweetened milk of choice
- Garlic powder
- Dried thyme
- Avocado oil
- Fresh ripe peaches
- Butter lettuce
- Baby arugula
- Tomatoes
- Toasted salted pumpkin seeds
- Fresh basil
That’s a pretty impressive ingredient list, but don’t let it intimidate you. Many of the ingredients do double duty, and the finished salad is well worth the effort.
It’s Peach Season, Let’s Grill Them!
Fresh peaches are fantastic straight from the farmers market, eaten over the sink with the juice running down your arm. (That’s practically a summer requirement.)
But grilling peaches takes them to another level.
The heat softens them slightly and caramelizes their natural sugars while adding a subtle smoky flavor. For this recipe, the peach halves are brushed with olive oil, lightly seasoned with salt and pepper, and grilled cut-side down for about 3 to 4 minutes.
Look for peaches that are ripe but still firm enough to hold their shape on the grill.
Once they’ve cooled slightly, slice them into wedges and get ready to build your salad.
The Crispy Goat Cheese Is the Plot Twist
Let’s talk about the part that’s going to get everyone asking for the recipe.
The goat cheese is chilled, sliced into rounds and coated in a gluten-free breading made from finely crushed Homefree Gluten-Free Lemon Mini Cookies, gluten-free flour, milk and seasonings.
The lemon cookies aren’t just a cute idea. They bring a sweet, citrusy crunch that works incredibly well with the tangy goat cheese.
The coated rounds are refrigerated for at least 30 minutes before frying. Don’t skip that step! Chilling helps the coating adhere to the cheese while it cooks.
Then the goat cheese rounds go into a skillet with hot avocado oil and cook for just 1 to 2 minutes per side, until golden brown and crisp.
The result is creamy, warm goat cheese surrounded by a crisp, slightly sweet lemon coating.
Honestly, we could stop right there and eat them straight from the skillet.
But don’t.
Put them on the salad.
A Salad With All the Right Textures
One reason this salad is so satisfying is that every bite gives you something different.
You’ve got:
Juicy: grilled peaches and tomatoes
Crisp: the lemon cookie coating and toasted pepitas
Creamy: warm goat cheese
Peppery: baby arugula
Tender: butter lettuce
Fresh: basil
Bright: lemon vinaigrette
It’s basically a texture party.
And the vinaigrette is wonderfully simple. Fresh lemon juice and zest are combined with honey or maple syrup, Dijon mustard, olive oil, salt and pepper for a sweet-tart dressing that ties everything together.
Tips for Making the Best Grilled Peach Salad
Choose peaches that are ripe but firm
You want peaches that are juicy and flavorful but firm enough to grill without turning into mush.
Don’t skip the chilling steps
The goat cheese is frozen briefly before slicing and then refrigerated again after coating. These steps help you get clean slices and keep the lemon cookie coating attached during frying.
Watch the goat cheese carefully
The coated cheese only needs 1 to 2 minutes per side. You’re looking for a golden-brown crust, not a melted puddle in your skillet.
Serve it immediately
This is one of those salads where timing matters. The combination of warm, crispy goat cheese and cool, fresh greens is part of what makes it so good. The recipe specifically calls for adding the warm cheese and serving immediately.
Who we are
At Gluten Free & More, we pride ourselves on being home cooks, not chefs! That means we have regular kitchens, shop at regular grocery stores, and make gluten-free food that is accessible.
Our goal is always to give you recipes that are tested, practical and genuinely enjoyable to make and eat—not just pretty pictures for the internet.
Frequently Asked Questions
Yes! The recipe includes instructions for using a dairy-free goat cheese alternative. If using one, you’ll want to form it into a log approximately 6½ inches long by 2 inches wide before chilling and slicing. That’s a nice option if you’re serving guests with different dietary needs.
Yes. The recipe is designed to be gluten-free and uses gluten-free all-purpose flour and Homefree Gluten-Free Lemon Mini Cookies. As always, check labels on packaged ingredients if you’re cooking for someone with celiac disease or a medically necessary gluten-free diet.
You could certainly experiment with nectarines if peaches aren’t available. However, this recipe was developed specifically around ripe peaches, so peaches are the best choice when they’re in season.
You can make components ahead, including the vinaigrette, grilled peaches and coated goat cheese. For the best texture, fry the goat cheese and assemble the salad just before serving.
This salad is substantial enough to serve as a light summer meal, but it’s also fantastic alongside grilled chicken, fish, steak or burgers. It’s particularly well suited to a backyard dinner or summer entertaining.
The Last Bite
Summer is peach season, and this is definitely a recipe worth putting on your peach-season bucket list.
It’s sweet, savory, tangy, crunchy, creamy and just a little unexpected. The grilled peaches bring the sunshine, the lemon vinaigrette keeps everything bright, and those crispy lemon-cookie-coated goat cheese rounds? They’re the reason people will be asking you for the recipe.
It’s also proof that salads don’t have to be boring.
Sometimes a salad needs a little grilled fruit.
Sometimes it needs fried cheese.
And sometimes, it absolutely needs cookies.
Craving more salad? Try these:
Spring Salad with Sweet Tamari Dressing
Superfoods Salad with Turmeric-Infused Dressing
Salmon Niçoise Salad with Kalamata Dressing
Grilled Peach Salad with Lemon Crusted Fried Goat Cheese
Ingredients
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 (8-ounce) log goat cheese or dairy-free alternative, chilled , (Note: if using a dairy-free alternative, form into a log about 6 ½ inches long by 2 inches wide and wrap in parchment or plastic wrap)
- 1 cup finely crushed Homefree Gluten-Free Lemon Mini Cookies, (about 1½ ounces cookies)
- ½ cup plus 2 tablespoons all-purpose gluten-free flour, divided
- ½ cup unsweetened milk of choice
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ cup avocado oil
- 4 large ripe peaches, halved and pitted
- 4 cups butter lettuce, torn into bite-size pieces
- 4 cups baby arugula
- 2 cups chopped tomatoes or halved grape or cherry tomatoes, (or a mixture)
- ¾ cup toasted salted pumpkin seeds, (pepitas)
- Fresh basil leaves, for garnish
Instructions
- Whisk together ¼ cup olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper until emulsified. Taste and adjust seasoning as desired. Set aside.
- Place the goat cheese log in the freezer for 15 minutes to firm slightly.
- Slice the goat cheese into 12 equal rounds. Place the slices on a parchment-lined plate or baking sheet and refrigerate while preparing the coating.
- Set up three shallow bowls: in bowl 1, add ¼ cup gluten-free flour. In bowl 2, whisk together milk and 2 tablespoons gluten-free flour until smooth. In bowl 3, combine crushed Homefree Gluten-Free Lemon Mini Cookies with ¼ teaspoon salt, ¼ teaspoon pepper, garlic powder, and dried thyme.
- Lightly coat each goat cheese round in flour, shaking off excess. Dip into the rice milk slurry, then gently press into the lemon cookie crumbs until fully coated.
- Place coated goat cheese rounds back on the parchment-lined tray and refrigerate for at least 30 minutes. This helps the crust adhere during frying.
- Preheat a grill or grill pan over medium-high heat. Brush peach halves with 2 tablespoons olive oil and season lightly with salt and pepper. Grill peaches cut-side down for 3 to 4 minutes, or until grill marks appear and peaches are slightly softened. Remove from the grill, allow to cool slightly, and slice into wedges.
- Heat avocado oil in a large skillet over medium heat.
- Add the chilled goat cheese rounds and cook for 1 to 2 minutes per side, or until the coating is golden brown and crisp. Transfer to a paper towel-lined plate.
- Arrange butter lettuce and arugula on a large serving platter or bowl. Add grilled peach slices, tomatoes, and toasted pumpkin seeds. Drizzle with lemon vinaigrette and gently toss. Top with warm lemon cookie-crusted goat cheese rounds. Garnish with fresh basil and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
